EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Provided by Izzah Cheema
Categories Main Course Side Course Side Dish
Time 50m
Number Of Ingredients 16
Steps:
- Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
- Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
- Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
- Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
- Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
- Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.
Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 380 mg, Fiber 4 g, Sugar 9 g, Calories 294 kcal, ServingSize 1 serving
BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO
Make and share this Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 1h18m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
- Roast eggplant until flesh is soft, about 1 hour.
- Cool slightly.
- Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
- Discard skins.
- Heat oil in heavy large skillet over medium-high heat.
- Add onions and sauté until golden brown, for about 6 minutes.
- Add ginger and stir for 1 minute.
- Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
- Add eggplant and stir until slightly thickened (about 5 minutes).
- Remove from heat.
- Stir in cilantro.
- Season with salt and pepper.
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)
Make and share this Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant) recipe from Food.com.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
- Remove the pulp, peel and mash.
- Heat oil, add onion and cook until golden brown.
- Add garlic, chilis and all the dry spices listed.
- Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
- Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
- Stir in the cream and garnish with chopped cilantro.
Nutrition Facts : Calories 168.6, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 17.3, Carbohydrate 16.1, Fiber 6.7, Sugar 6.8, Protein 3.2
BAINGAN BHARTA
If you love eggplant, you have to make this quick baingan bharta at home to serve alongside your favorite curry, or as part of an Indian vegetarian spread. This Punjabi specialty is a favorite way to enjoy eggplant.
Provided by Allrecipes Member
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggplant into a large pot and cover with water; bring to a boil. Boil until tender, about 10 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Add onions, tomato, garlic, and ginger; cook and stir until onions have softened, 3 to 5 minutes.
- Mash eggplant with a fork; add it to the skillet along with garam masala, cumin seeds, mustard seeds, coriander, chili powder, and turmeric. Cook and stir until liquid evaporates, 2 to 3 minutes.
- Garnish with cilantro sprig.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 24.3 g, Fat 11.4 g, Fiber 11.4 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 17.1 mg, Sugar 9.6 g
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