Shahi Baingan Bharta Roasted Mashed Eggplant Recipes

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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

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

SHAHI BAINGAN BHARTA (ROASTED MASHED EGGPLANT)



SHAHI BAINGAN BHARTA (ROASTED MASHED EGGPLANT) image

Number Of Ingredients 14

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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