This is my double fusion dish!
Baingan Bharta is the Indian vegetarian roasted eggplant curry.
First attempt in making Baingan Bharta, I wanted to be able to freeze them and have them for quick lunch at home.
I like Chinese or Japanese eggplants and their soft skin, and decided to use them in the Indian recipe — fusion #1.
I followed this recipe online with spices shortcut — I bought a Baingan Bharta spice mix from my neighborhood Indian store so I didn’t have to buy garam masala, cumin, cumin seeds, chili and coriander powder (which later found out I had them at home anyway).
Instead of garlic paste, I used finely chopped garlic; and canned tomatoes place of fresh.
I used only olive oil in the recipe for health reasons, and keeping the recipe vegan-friendly.
The resulting fusion Baingan Bharta was much chunkier than original dish since eggplant with skin retained their shape, flavorful and delicious.
With the Baingan Bharta, I made a second fusion with sausages and spaghetti.
I had some bockwurst from Cured at Leavenworth, and it made a simple and complete meal.
1 lb. spaghetti
2 sausages, at least 8 inches long
1/2 of the Prepared Baingan Bharta recipe above
1 tbsp. Olive oil
2 tbsp. Butter
Cut sausages into 1/2″ chunks
Heat olive oil and butter in pan
Fried sausages on both sides until brown
Meanwhile, cook pasta on the side
Add the prepared Baingan Bharta to browned sausages, mix well
Add cooked pasta to the eggplant sausage mix, toss well