cooking

Baingan Bharta – Punjabi Eggplant

Happy Wednesday all!

Today I will be sharing my recipe on Baingan Bharta, which is roasted mashed eggplants cooked with onions, tomatoes, chillies, and ginger. This delicious roasted mashed eggplant dish is one of the most comforting things to eat along with warm rotis. The mouthwatering smoky flavor that comes from charring the eggplant is what makes this dish so amazing. You can even roast them over coal which brings them to another level! Let’s get started!

Ingredients:

  • 2 medium eggplants
  • 1 Onion
  • 2 Tomatoes
  • Ginger
  • Garlic
  • Red cayenne pepper
  • Garam Masala
  • Turmeric

Directions:

  1. Wash, pat dry and prick eggplants. Roast them over open flame until the skin starts peeling off and eggplants start to shrink. Continue on all sides until the skin browns. Let them cool in a bowl of water.IMG_0084.JPGIMG_0085.JPGIMG_0086.JPG
  2. Meanwhile, chop the tomato and pulse until smooth or chop finely and set aside.
  3. Remove eggplant skin and mash the pulp.
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  4. In a large skillet over medium high heat, sauté the onions in a splash of oil until they become translucent.
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  5. Add chopped ginger and garlic and continue to cook until browned.
  6. Add red cayenne pepper and the mashed eggplants.
  7. Cook for 10 minutes over medium high heat. Continue to stir.
  8. Add the tomatoes and cook over medium heat for another 10 minutes.IMG_0091.JPG
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  9. Continue to mix and cook for an additional 5 minutes.
  10. Plate and serve alongside warm roti!

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Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • It’s important to char the eggplants thoroughly so the raw flavor doesn’t remain.
  • You can add however much spices you want according to your taste!

Baingan Bharta is so easy to make! It takes no time at all to cook, yet it’s so delicious! Not many ingrediants are needed, however the spices make the dish so flavorful.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

The Swag

Using fresh vegetables and fruits in a recipe makes a world of a difference. With The Swag, you don’t have to worry about storing your fresh produce in a plastic container and worrying about them rotting sooner than later. The Swag is an Innovative, Reusable, Fresh Produce Storage Bag that keeps Fruit & Veggies Fresher for Longer. The Swag is a non-toxic, environmentally-friendly, sustainable, machine-washable, breathable bag, meaning fruit & veggies stay fresher for much longer – naturally. The Swag has a unique 3-layer design: The outer layer provides protection and reduces dehydration of the middle layer. The thick middle layer holds the bulk of the moisture, allowing the fresh produce to breathe and hydrate at their own pace. The inner layer provides a dryer protection barrier.

Their mission is to reduce the amount of waste we all create. From cutting down the amount of food we throw out, the number of plastic bags we use to simply getting value for what we purchase. The Swag stores leafy greens, bok choy, broccoli, brussel sprouts, cabbage, cauliflower, leeks, herbs, woody herbs, eggplant, and so much more!! Best of all- they come in all different sizes! #FresherForLonger

FullSizeRender.jpgCheck them out at:
https://www.theswag.com.au
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Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Roasted Cauliflower & Freekeh Salad

Happy Wednesday everyone! It’s super gloomy here on the east coast. I thought all of these showers were supposed to happen in April, not May…”April showers bring May flowers” Anywho, this recipe on Roasted Cauliflower & Freekeh Salad provides wonderful flavors to make up for the gloomy weather! A friend of mine is subscribed to Blue Apron and had the privilege to send free boxes to friends. Luckily, I snagged one! Although this is my first time trying any subscription meal delivery kit, I had mixed thoughts on it. However, this blog isn’t a review but I will provide my thoughts and opinions at the end of this post. Roasted Cauliflower & Freekeh Salad provides such an abundance of flavor and Middle Eastern/Mediterranean taste, it truly was one of my favorite dishes by far. It only takes about 40 minutes to make and is very healthy! Let’s get started!

Ingredients:

  • 3/4 cup cracked freekeh
  • 1/2 cup plain green yogurt
  • Persian cucumber
  • 1 head cauliflower
  • Lemon
  • Garlic
  • Parsley
  • Roasted almonds
  • Tahini
  • Tahini dressing spice blend
  • Medjool dates

Directions:

  1. To prepare and roast the cauliflower, heat a medium pot of salted water to boiling on high heat.
  2. Preheat the oven to 450 degrees F.
  3. Wash and dry the cauliflower and cut off and discard the stem end and leaves.
  4. Cut the head into 1 inch thick slices and then place on a baking tray. Season with salt or pepper to taste.
  5. Roast in the oven for 25-30 minutes then remove from oven when tender and then set aside.
  6. To prepare the freekeh, bring a pot of water to boil on high heat.
  7. Add the freekeh and cook for 25 minutes until tender.
  8. Drain any excess water and set aside.
  9. While the freekeh is cooking, prepare the tahini dressing.
  10. In a bowl, combine the tahini spice blend, juice of 1 lemon wedge, 3 tbsp of water, and a dash of olive oil. Whisk until smooth.
  11. In another bowl, combine the yogurt, juice of 1 lemon wedge, as much garlic as you’d like, and a dash of olive oil. Whisk until smooth.unnamed-3.jpg
  12. To the pot of cooked freekeh, add the sliced cucumber, dates, almonds, and half the parsley, and juice of the remaining lemon wedges. unnamed-2.jpgunnamed-4.jpg
  13. To plate your dish: spread some yogurt sauce into a thin layer on the plate.
  14. Top with the finished freekeh and roasted cauliflower. Garnish with half of the tahini dressing and remaining parsley.
  15. Serve and eat up!unnamed-5.jpgunnamed-6.jpgunnamed-7.jpgunnamed-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe is supposed to serve 2 but I had probably 4 servings of freekeh leftover.
  • With Blue Apron, everything comes packaged for you, so I found it difficult if I wanted a little bit more of something such as lemon or tahini.
  • This recipe is supposed to take 30 minutes to cook, however it took me a little less than an hour.
  • Nonetheless, its very delicious and very healthy!

It’s very easy to find these ingredients in your local grocery store. This recipe is perfect for dinner or a weekend lunch. I can’t tell you enough on how delicious all of the flavors are! Go ahead and make Roasted Cauliflower & Freekeh Salad right now!!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz