Baingan Bharta: Irresistible Indian Eggplant Recipes
Baingan Bharta Recipe! Indulge in the smoky goodness of roasted eggplant Indian recipe combined with aromatic spices, in this flavorful vegan dish.
Ingredients
INGREDIENTS FOR BAINGAN BHARTA
FOR ROASTING THE EGGPLANT
- 1 American eggplant
- 3-4 cloves garlic
FOR THE BAINGAN BHARTA
- 2 medium onion, sliced
- 5-6 cloves garlic, minced
- 3 medium tomatoes, chopped
- 2-3 green chili, chopped; adjust to taste
- 1- inch ginger, chopped
- 1-2 tablespoon green peas (optional)
- 2 tablespoon canola oil or other neutral oil
DRY SPICES
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon dried mango powder(amchur powder)
- ½ teaspoon garam masala, adjust to taste
- 1 teaspoon cumin seeds
- pinch asafoetida (hing)
- salt to taste
FOR GARNISH
- a handful of fresh cilantro
Instructions
DIRECTIONS FOR BAINGAN BHARTA
- Wash and pat dry the eggplant. Brush the eggplant with some oil. With a knife make a few slits into the eggplant, just big enough to fit a clove of garlic. Take a few garlic cloves and tuck them inside the eggplant.
- Place a roti jali on a stove. Place the eggplant over a jali and roast on medium flame. Roast the eggplant on one side. Turn it over with the tongs and roast it on the other side. Keep turning the eggplant a few times for even roasting.Note: The time to roast the eggplant depends on the size of the eggplant. It took me about 8-10 minutes to roast a medium American eggplant.
- Insert a knife in the center of the eggplant, if it goes through without any resistance, the eggplant is roasted to perfection. Remove the eggplant to a plate, cover it and let it rest for 5-10 minutes.
- While the eggplant is resting, prepare the masala. In a Kadai or a pan, heat some oil, and add cumin seeds and a pinch of asafetida (optional). Allow the cumin seeds to crackle.
- Next add onions, a pinch of salt, and sauté for 5-7 minutes or until the onions turn light brown. Stir it occasionally. Add the garlic and ginger, and sauté for a minute.
- Add tomatoes, and green chili, and cook the tomatoes until soft. Add the dry spices, except garam masala. Mix well and continue to sauté for 2-3 minutes or until the masala starts to leave some oil.
- Meanwhile, cut the eggplant into half and scoop out all the flesh.
- Add the mashed roasted eggplant, roasted garlic, and green petite peas(optional). Mix well and cook for 3-5 minutes. Cook until everything is well combined.
- Finally, add some garam masala, mix well and remove the pan from the heat.
Notes
Please refer to the post for the following:
- Tips For The Best Baingan Bharta
- FAQ's
Nutrition
Nutrition Facts
Baingan Bharta: Irresistible Indian Eggplant Recipes
Amount per Serving
Calories
98
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
59
mg
3
%
Potassium
349
mg
10
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
350
IU
7
%
Vitamin C
13
mg
16
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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