My One Hundred and Ninth - Baingan Bharta (Mashed Eggplant) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
RECIPE
WHen I choose a vegetarian Indian dish, my favorite in Chana Masala (Chickpea Masala). But what is a more common dish served?
I went to my local expert Holi Indian Restaurant, and asked them to serve me two dishes- one meat and one vegetarian that would be eaten in a typical Indian household. We can't have anything too "Hot spicy" as Cancer Survivors typically have mouth sores. Anything with Turmeric and Ginger is a bonus, as these to ingredients are great for fighting cancer. For meat, we chose Chicken Curry; for vegetarian, we chose Baingan Bharta.
After careful consideration, mild Baingan Bharta was chosen for the vegetarian dish. I say mild, because traditionally there are chili peppers cooked in, so If you didn't cook it make sure you ask - ESPECIALLY if you are a lip sipper. For those not familiar, it is basically eggplant, tomatoes, and spices. He had me at eggplant. Eggplant is just a great vegetable for retaining water, oil and spices. In my Italian dishes using eggplant I use extra Olive oil.
WARNING
Both eggplant and tomatoes are nightshade plants. For some people, these burn your mouth if you have sores. Try a small taste before you take a big gulp, and make sure that you have you MAGIC MOUTHWASH on hand.
I can actually make this one myself, but if you have Grandma's recipe use it. Whatever grandma is making is fabulous.
I went to my local expert Holi Indian Restaurant, and asked them to serve me two dishes- one meat and one vegetarian that would be eaten in a typical Indian household. We can't have anything too "Hot spicy" as Cancer Survivors typically have mouth sores. Anything with Turmeric and Ginger is a bonus, as these to ingredients are great for fighting cancer. For meat, we chose Chicken Curry; for vegetarian, we chose Baingan Bharta.
After careful consideration, mild Baingan Bharta was chosen for the vegetarian dish. I say mild, because traditionally there are chili peppers cooked in, so If you didn't cook it make sure you ask - ESPECIALLY if you are a lip sipper. For those not familiar, it is basically eggplant, tomatoes, and spices. He had me at eggplant. Eggplant is just a great vegetable for retaining water, oil and spices. In my Italian dishes using eggplant I use extra Olive oil.
WARNING
Both eggplant and tomatoes are nightshade plants. For some people, these burn your mouth if you have sores. Try a small taste before you take a big gulp, and make sure that you have you MAGIC MOUTHWASH on hand.
I can actually make this one myself, but if you have Grandma's recipe use it. Whatever grandma is making is fabulous.
RECIPE
1 Part* Baingan Bharta
1 Part rice
4 parts warm water
OPTIONS:
Powdered Plant Protein
Turmeric
Ginger
* A "Part" is a volume measurement which just means whatever size you choose, use it for all ingredients. 4 parts water come from two from the Baigan Bharta, and two from the rice.
4 parts warm water
OPTIONS:
Powdered Plant Protein
Turmeric
Ginger
* A "Part" is a volume measurement which just means whatever size you choose, use it for all ingredients. 4 parts water come from two from the Baigan Bharta, and two from the rice.
BAINGAN BHARTA
The dish is closer to a paste than a soup. Eggplant loves to soak up as much liquid as possible. When you puree it, you will need to use it quickly, and it will continue to thicken up. Which is why you need two parts water to one part Baingan Bharta.
The dish is closer to a paste than a soup. Eggplant loves to soak up as much liquid as possible. When you puree it, you will need to use it quickly, and it will continue to thicken up. Which is why you need two parts water to one part Baingan Bharta.
RICE
White rice or brown rice? Either work for me. Traditionally, the rice is on the drier side. The reason is so the rice will absorb the liquid sauce, and you will have better flavor. You will need two parts water to one part rice. If store it overnight, the rice will continue to soak up as much water as possible, and in the morning, the blend will be thicker than you intended. Not a big deal, just thin with more water.
POWDERED PLANT PROTEINS
Here is the beauty of Baingan Bharta. Because of the complex spices, it is very easy to blend in other plant proteins, like pea protein.
TURMERIC AND GINGER
Research is coming out that turmeric and ginger eaten together are good for fighting cancer. I recommend adding a little extra ginger and turmeric into the blend. I should not change the flavor dramatically because there is already ginger as an ingredient. Garam Masala is a blend of spices, some blends use turmeric, some blends don't. Ask your grandmother.
CHUTNEYS
I deliberately left chutneys off the recipe. Although most people will add a chutney to their chicken curry, many of them are very spicy, and lip sippers could be in for a lot of pain.
White rice or brown rice? Either work for me. Traditionally, the rice is on the drier side. The reason is so the rice will absorb the liquid sauce, and you will have better flavor. You will need two parts water to one part rice. If store it overnight, the rice will continue to soak up as much water as possible, and in the morning, the blend will be thicker than you intended. Not a big deal, just thin with more water.
POWDERED PLANT PROTEINS
Here is the beauty of Baingan Bharta. Because of the complex spices, it is very easy to blend in other plant proteins, like pea protein.
TURMERIC AND GINGER
Research is coming out that turmeric and ginger eaten together are good for fighting cancer. I recommend adding a little extra ginger and turmeric into the blend. I should not change the flavor dramatically because there is already ginger as an ingredient. Garam Masala is a blend of spices, some blends use turmeric, some blends don't. Ask your grandmother.
CHUTNEYS
I deliberately left chutneys off the recipe. Although most people will add a chutney to their chicken curry, many of them are very spicy, and lip sippers could be in for a lot of pain.
COMMENTS
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