After the excursion to Flavors Indian restaurant I decided I could no longer go without the mashed eggplant-y goodness of Baingan Bharta and felt so inclined to make my own.
According to Wikepedia “Baingan Bartha or Baingan ka Bartha is a predominantly Pakistani and North Indian Punjabi vegetarian dish made from eggplant, which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.”
I set out on my adventure of making my recipe and since I didn’t have the green chilli I substituted with an entire can of Rotel with habanero because that’s all I had on hand.
Now mind you, I love super hot and spicy food, but this was at the nuclear level. I could have sold it to the Department of Defense for a hefty profit to use in warfare.
I got some of it down but it about killed me so obviously almost a can if habanero is a bad substitute in this dish. In addition, I surmise that in the restaurant they must use a lot of ghee, which is an Indian clarified butter, because mine did not taste as buttery.
(It was still pretty though so I had to still take a photo)