Shahi Baingan Bharta Creamy Roasted Mashed Eggplant Recipes

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.

SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)

Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant) image

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

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 green chilies, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon paprika
salt (to taste)
1 large tomatoes, chopped
1/2 cup fresh cilantro
3 -4 tablespoons heavy cream

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

Baingan Bharta image

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

Ingredients

2 medium eggplant, peeled and cubed
3 tablespoons vegetable oil
2 medium onions, chopped
1 medium tomato, chopped
2 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, peeled and chopped
2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon ground turmeric
1 sprig fresh cilantro

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

SHAHI BAINGAN BHARTA (ROASTED MASHED EGGPLANT)

SHAHI BAINGAN BHARTA (ROASTED MASHED EGGPLANT) image

Number Of Ingredients 14

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 onion , chopped
2 garlic cloves , minced
2 green chilies , chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon paprika
salt (to taste)
1 large tomato , chopped
1/2 cup fresh cilantro
3 -4 tablespoons heavy cream

Steps:

Directions: 1 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. 2 Remove the pulp, peel and mash. 3 Heat oil, add onion and cook until golden brown. 4 Add garlic, chilis and all the dry spices listed. 5 Add tomato and cook, stirring, till tomato gets pulpy, about 10mins. 6 Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min. 7 Stir in the cream and garnish with chopped cilantro.

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