This is a classic eggplant dish from the northern Indian state of Punjab. Last-of-the-season local eggplant from Bernier Farms in Sonoma is roasted and then scooped from its skin. It is then simmered in a saute of onions, garlic, ginger, tomatoes, and spices with a bit of housemade ghee (made from Straus butter). Finished with fresh cilantro and lemon juice, Baingan Bharta makes a delicious side dish and is perfect with steamed rice.

Ingredients: eggplant, crushed tomatoes, onions, ghee (clarified butter), cilantro, garlic, olive oil, lime juice, ginger, jalapenos, Celtic sea salt, cumin seeds, lemon juice, garam masala spice blend (cardamom, cinnamon, cloves, cumin, black pepper, coriander), Allstar Organics Applewood Smoked Salt, turmeric

Recipe is vegetarian, gluten-free, GAPS Diet-friendly, and contains dairy in the form of ghee.

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$1.50 Glass Deposit
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