BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
BAINGAN BHARTA (EGGPLANT BHARTA)
Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 13
Steps:
- Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
- On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
- To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
- In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
- Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
- Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
- Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
- Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
- Saute for 30 to 60 seconds until aromatic.
- Then add chopped onions and saute until they turn light golden.
- Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
- Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
- Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
- Taste test and add more salt and green chilli. Garnish with coriander leaves.
- Serve baingan bharta with roti, rice or naan.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving
INDIAN EGGPLANT (BHARTA)
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 50m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
- Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
- Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.
PUNJABI EGGPLANT (BAINGAN BHARTA)
Steps:
- Gather the ingredients.
- Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft, about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
- Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.
- Once cool, coarsely mash it and keep aside for later use.
- Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
- Add the onions and fry until soft and translucent.
- Add the garlic and the ginger and then fry for 1 minute.
- Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
- Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favorite daal dish.
Nutrition Facts : Calories 273 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 13 g, Protein 6 g, SaturatedFat 1 g, Sodium 433 mg, Sugar 18 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
BAINGAN BHARTA (ROASTED EGGPLANT SALAD)
Provided by Aarti Sequeira
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
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.
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
INDIAN EGGPLANT - BHURTHA
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
- Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g
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
BANGAN KA BHURTA (INDIAN EGGPLANT)
This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good.
Provided by CARTHA
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
- Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
- Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Nutrition Facts : Calories 60.8 calories, Carbohydrate 11.8 g, Fat 1.5 g, Fiber 5.6 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 152 mg, Sugar 5.2 g
EGGPLANT BHARTA
This is from the Thursday magazine of Oman dated January 3-9'2008. Its one of my favourite dishes at lunch/dinner. Enjoy it with rotis.
Provided by Charishma_Ramchanda
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a saucepan on medium flame.
- Add onion and saute until it turns transparent (takes about 2 minutes).
- Fold in garlic and saute for 2 minutes or until the raw smell is gone.
- Stir in all the spice powders (masalas).
- Saute for 2 minutes.
- Now add half a cup of water and the tomatoes and cook for 5 minutes.
- Fold in eggplant and salt.
- Cook for 10 minutes or until the eggplant is well cooked. It should be dry (no gravy/curry is present).
- Garnish with chopped cilantro.
- Serve hot with rotis and raita.
- Enjoy!
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
EGGPLANT CURRY (BAINGAN BHARTA)
A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.
Provided by Iram Khan
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
- Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
- Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
- Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
- Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g
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