Baingan Bharta
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
2 people
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Calories
290 kcal
-
Course
Condiments
-
Cuisine
Indian
Baingan Bharta
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A popular Punjabi dish made with eggplant roasted on an open flame for a smoked flavour, then mashed and combined with spices. It is perfect served with warm rotis for a light meal, as a side or dip.
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Ingredients
- 2 medium eggplant washed and dried
- neutral cooking oil for rubbing on eggplant, generic cooking oil
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 inch ginger grated, fresh
- 1 green chilli chopped
- 2 tablespoons tomato puree
- ½ teaspoon red chili powder adjust quantity according to taste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- salt to taste
- 1 tablespoon cilantro (fresh coriander leaves) chopped for garnish
Instructions
Roast the eggplants
- Make several small cuts along the eggplants or pierce with a fork. Rub the eggplants with oil.
- Roast the eggplants directly on a medium flame, bbq, or grill. Turn using tongs to ensure they are cooked evenly - approx. 5 minutes on each side should be enough. They are done when a knife can slide smoothly through.
- Remove from flame and allow to cool, then remove and discard the stems and the skin*.
- Transfer the pulp to a bowl and roughly mash using a potato masher, and then set aside.
Make the bharta
- In a skillet on low heat, warm the cumin seeds. Once the aroma is released, pour in the oil and increase the heat to medium.
- Add the garlic, ginger, green chilli, and stir fry for a minute. Next, add the onion and sauté till softened.
- Stir in the tomato purée, salt, red chilli, the cumin and coriander powder, and cook on a low flame for 2 minutes, stirring continuously.
- Mix in the eggplant pulp and cook for a further 5 minutes, stirring frequently. Remove from heat and serve with a garnish of chopped cilantro and warm rotis.
Notes
- Selecting - the eggplants should be fresh, so select those which are firm with a smooth and shiny skin, and have a green stem. If they have any indentations or show any sign of dehydration, they are not fresh.
- *Don't worry if some burnt skin remains while peeling the eggplant, as this will add to the smoked flavour.
- Storing leftovers - cover or keep in a sealed container in the fridge for up to 72 hours. Bring to room temperature before serving. It is not suitable for freezing.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
0mg
(0%)
Sodium
103mg
(4%)
Potassium
1235mg
(26%)
Fiber
16g
(64%)
Sugar
20g
(40%)
Vitamin A
335IU
(7%)
Vitamin C
20mg
(22%)
Calcium
71mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 103mg | 4% |
| Potassium | 1235mg | 26% |
| Fiber | 16g | 64% |
| Sugar | 20g | 40% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 71mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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