Baingan Bharta Spicy Roasted Eggplant With Tomatoes Cilantro Recipes

BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO

Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro image

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

Ingredients

2 medium eggplants, halved lengthwise
1/3 cup vegetable oil
2 large onions, coaresly chopped
3 tablespoons finely chopped peeled ginger
1 lb tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

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.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Ingredients

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. 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; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 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. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

Baingan Bharta (Roasted Eggplant Salad) image

Provided by Aarti Sequeira

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth

Steps:

Preheat the oven to 500 degrees F.
Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

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