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Take your tastebuds on a trip with this delicious and flavorful Indian dish.
Baingan Bharta with Roasted Sweet Potato, Brown Rice & Homemade Garlic Naan [Vegan]
Calories
2096Ingredients
For the Spices:
- Cumin powder
- Cardamom powder
- Coriander powder
- Cinnamon
- Sweet curry powder
- Garam masala
- Turmeric powder
- Garlic powder
- Onion powder
- Ginger powder
- Coarse sea salt
- Fennel seeds
- Black peppercorn seeds
- Cardamom seeds
- Mustard seeds
- Cloves
For the Vegetables:
- Eggplants
- Potatoes
- 1 cup of vegetable stock
- Onion
- 3-4 cloves of garlic
- Sesame oil
- Olive oil
For the Naan:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons instant yeast
- 1 cup water
- 2 teaspoons raw sugar
- 2 tablespoons lemon juice
- 2 tablespoons garlic powder/onion powder
- 4 tablespoons canola oil
- 3 tablespoons minced garlic
- 1 teaspoon coarse sea salt
- 2 tablespoon cilantro
- Scallions (optional)
- 1 teaspoon sesame seeds
- 2 teaspoons coarse sea salt
Preparation
For the Vegetables:
- For the roasting bit, wash and dice your eggplant and sweet potatoes. Don’t peel them.
- Parboil the potatoes until they’re almost knife tender. Then lay each out on its own cookie sheet for roasting with olive oil and a smattering of the aforementioned spices.
- Go for about 25 minutes at 425°F. or until they’re both browning. Flip once or twice during this time.
- Meanwhile, get a Dutch oven or large saucepan going on your stovetop. Sauté a sliced onion, 3-4 cloves of garlic and a good chunk of fresh ginger in olive and sesame oil. Allow them to get brown up, then add the eggplant, potatoes; 2, 15 oz cans of diced tomatoes, and 1 c. of veggie stock. Allow everything to simmer for about 30 minutes with the seed satchel immersed.
For the Naan:
- Mix together the ingredients in the first list and allow to rise at least an hour or two.
- At that point, divide the dough into 8 equal portions, fold them into balls, and refrigerate for a couple hours or until you’re ready to use them.
- When you’re ready, arrange the ingredients from the second list on a plate. Then roll each ball out to about 2-3″ in diameter, press each face down into the mixture, then return them to a floured board to roll out the rest of the way.
- The finished product will be about 8″ in diameter and maybe 1/4″ thick.
- Cook each bread in a dry skillet over medium heat, approximately 2-3 minutes or until bubbles begin to form on top.
- Then move each dough off the skillet and directly onto a gas burner. Cook on low for about 1 minute or until they just start to crisp up on the bottom.
- Remove and cover with a towel when they’re done. You may store them like this until dinner or wrapped up in a warm oven.
Nutrional Information
Total Calories: 2096 | Total Carbs: 284g | Total Fat: 86g | Total Protein: 53g | Total Sodium: 2601mg | Total Sugar: 15g
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AUTHOR & RECIPE DETAILS
Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle.
I’m a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!
http://www.onegreenplanet.org/vegan-recipe/baingan-bharta-roasted-sweet-potato-brown-rice-homemade-garlic-naan/