Baingan Bharta is a dish that involves grilled and mashed eggplant with yummy spices. You can choose the spice level that works for you by varying the amount of hot peppers used, and whether or not you choose to include the seeds. If you’re short on time, grill the eggplant ahead of time and store it in the fridge until you’re ready to cook up the rest of the dish. If you’re lucky enough to have leftovers, I found this dish is even more delicious the next day. Thanks to NYT Cooking for this adaptation, who adapted it from chef Julie Sahni!
- Description- Cilantro is a green feathery leaved, fragrant, annual herb. Cilantro is also known as Chinese parsley. The seeds of this plant are used as a spice called coriander. Cilantro is a love it or hate it herb, many people taste these leaves differently. If you enjoy cilantro you may taste it as refreshing with a lemony flavor, but those who do not enjoy cilantro liken it to soap.
- Preparation- Cilantro is used as an ingredient in many cultures. Remove the leaves from the stems. Use the leaves whole to garnish a dish or chop the and add it to soups etc.
- Storage- The leaves will spoil quickly when they are removed from the stems, so wait to remove them until you are ready to apply it to your dish. I keep my cilantro in a jar of water in the fridge with a bag loosely around it. Some people prefer to keep their cilantro on the counter top. Cut cilantro keeps for 5-ish days.
- Nutrition- Vitamin K, C, A
Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Cilantro
This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!