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The first time I tried this Indian eggplant stew (it’s actually Baingan Bharta if you’re well-versed in Indian cuisine) I was blown away by how tasty it was. Actually, blown away is the wrong word, because if there’s one thing I’ve come to know about Indian food, is that it’s always tasty. Next to sushi, it’s my all-time favorite food to eat.
There’s a little restaurant in the West Portal neighborhood of San Francisco called Roti. If you’re in town and you love Indian cuisine, this place is a must hit. It doesn’t have the best ambiance, so best to go there for a quick dinner and then head to the fun wine bar a few doors up the street for post-dinner cocktails. I recommend you order a plate of Baingan Bharta and an order of their Tandoori Machch (a mix of salmon and veggies roasted in yummy spices) and you’ll be set with a perfect low carb, healthy meal that’s packed with protein and veggies.
Meanwhile, if you’re looking for a creative way to get your veggies in this fall season that’s NOT pumpkin related (because I’m already sick of all things pumpkin and it’s only September), then this is a great option to try at home.
NOTE – you do have to get a little fancy with the eggplant skin, so I’m not sure how this would work with an electric stove. I would try baking the skin off it instead or put it under the broiler.
ALSO NOTE: You will need Garam Masala to spice the stew. I recommend using the McCormick brand if you can find it. It’s a super versatile spice.