Baingan Bharta
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
2 people
-
Course
Side Dish
-
Cuisine
Indian, Pakistani, Sri Lankan, Vegan, Bangladeshi
Baingan Bharta
Report
Vegan, gluten-free and lactose-free, baingan bharta is a dish from the Indian subcontinent made from smoked eggplant, resembling baba ganoush and moutabal.
Share:
Ingredients
For the preparation of the eggplants
- 1 lb eggplant baingan
- 6 cloves garlic (unpeeled)
- 2 green hot pepper sliced
- 1 teaspoon mustard oil (or other vegetable oil)
For the baingan bharta
- 1½ tablespoon mustard oil (or other vegetable oil)
- 5 small onion chopped (or 1 large red onion, chopped, Bombay onions
- 2 tomato peeled, seeded and chopped
- 3 cloves garlic , chopped
- 1 (1 inch / 2 cm) piece ginger , finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon coriander seeds , freshly ground
- ½ teaspoon garam masala
- ¾ teaspoon salt (adjust to taste)
- 2 tablespoons cilantro finely chopped leaves
Equipment
- Tongs
- Potato masher
Instructions
Eggplant preparation
- Rinse the eggplants well under running water, and dry them completely with paper towels.
- Make 4 slits in the eggplants.
- Insert 2 cloves of garlic in the first 2 slits.
- Also insert pieces of green hot peppers in the other 2 slits.
- Brush them with mustard oil.
Grilled eggplant
Option #1, with the direct flame of a gas stove
- Take the eggplants with metal tongs, and place them directly on the flame of a gas stove.
- Use the tongs to turn the eggplants around and grill them until they are completely roasted. It takes about 10 to 15 minutes.
Option #2, on a gas or charcoal barbecue
- Take the eggplants with metal tongs, and place them directly on the barbecue grill.
- Use tongs to turn the eggplants around and grill them until they are completely roasted. It takes about 15-20 minutes.
Option #3, in the oven
- Preheat the oven to 460 F (240°C). Line the baking sheet with foil. Cut the eggplants in half lengthwise and place them on the baking sheet with the skin side up.
- Bake the eggplants and roast them for 15 to 20 minutes.
Option #4, in a deep fryer
- Immerse the whole eggplants in a large volume of oil at around 350 F (180˚C). Fry them uncovered. It takes about 20 minutes.
- Place the hot eggplants in a dish and immediately cover them with plastic wrap. Let them cool then peel them.
- Mash the eggplants, the garlic cloves inserted in the slits (peel them) and the green hot peppers with a fork. Set aside.
Baingan bharta
- Add the oil into a hot pan. When the oil is hot, add the ginger and chopped garlic cloves.
- Sauté over medium heat for 30 to 60 seconds.
- Then add the chopped onions and sauté until they turn lightly golden.
- Add the chopped tomatoes and salt and stir well.
- Brown, stirring regularly, for 5 minutes.
- Then add the red chili powder and the ground coriander seeds, mix well and cook for 5 minutes, stirring regularly.
- Then add the eggplant purée mixed with the garlic and green hot peppers. Mix everything and, while mixing, mash everything with a potato masher.
- Then add the garam masala, mix and cook for 3 to 4 minutes over medium heat.
- Turn off the heat and garnish with the cilantro leaves.
- Serve the baingan bharta with roti, rice and/or naan.
Notes
- The different cooking times depend on the size of the eggplant. The bigger the eggplant, the longer it will take to cook.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
