Baingan Bharta
Smoky roasted eggplant mashed and cooked with onion, tomato, and spices.
Serves 4
Prep 15 min
Cook 45 min
Ingredients
- 2 large eggplants
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tomatoes, chopped
- 1 green chili, minced
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 cup chopped cilantro
Steps
Step 1. Prick the eggplants and roast over a gas flame, or at 450°F in the oven, for 25 to 40 minutes, turning, until the skin is charred and the flesh collapses.
Step 2. Cool, peel, and mash the flesh.
Step 3. Heat the oil, add the cumin seeds, then the onion for 6 minutes. Add the garlic, ginger, and chili for 1 minute.
Step 4. Add the tomatoes, turmeric, chili powder, and salt and cook for 8 minutes. Add the eggplant and cook for 5 minutes. Top with cilantro.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.