When I develop recipes professionally, my philosophy is pretty straightforward; use few ingredients, keep it simple and deliver big flavors.
In this spicy, smoky dish from the Punjab region of India, eggplant, onion, and tomatoes are broiled until silky and tender and then mixed with aromatics and spices. Serve fearlessly over rice (don’t be afraid of carbs).
Baingan Bharta
Questions? I’m always here with answers.
–Chef Diana
Giving credit where credit is due:
- Incredible food styling: Ronne Day
- Fabulous photography: Scott Phillips
Chef Diana Andrews 