Clean-Out-the-Fridge Curry, or Baigan Bharta

Name: Clean-Out-the-Fridge Curry, or Baigan Bharta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp water; 0.75 cup onion; 1 garlic clove; 1 chile; 0.5 tsp ground cumin; 1.5 tsp curry powder; 0.5 tsp salt; 0.75 cup shelled edamame; 0.5 can diced tomatoes (14 ounce); 1 small eggplant; 0.5 cup extra firm tofu; 2 tbsp half-and-half

Aubergine, tofu and shelled edamame come together in this South Asian curry, fragrant with curry powder and clove and baked in the oven. It comes to the table with starch of choice.

45 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: easy

1
Preheat the oven to 400 degrees. Prick eggplant with a fork in two or three places. On a baking sheet lined with aluminum foil, arrange the eggplant.
2
Bake for 30 to 35 minutes until the eggplant is tender and the skin begins to char. Let cool. Chop coarsely and set aside.
35 min
3
In a large nonstick skillet, heat the onions, chili pepper and garlic in a little non-stick spray with the water and sauté for 5 minutes.
5 min
4
Pour most of the tomato liquid in there too to simmer. Add the cumin, curry powder, salt, and let the flavors combine for 3 minutes or so.
3 min
5
Add the edamame and tomatoes, and simmer over medium-low heat for 3 minutes. Stir in the mashed eggplant, half and half, and tofu.
3 min
6
Simmer, stirring occasionally, for 10 minutes, or until the flavors are well blended. Serve with starch of choice. Think indian-mexican fusion. Or gluten-free.
10 min