Baingan Bharta Roasted Indian Eggplant

Baingan Bharta Roasted Indian Eggplant

Baingan Bharta Roasted Indian Eggplant Recipe

Eggplants and Indian spices blend perfect together, wouldn’t you agree? This is a super easy recipe for follow, and there are two different ways you can choose to finish it at the end.  You can serve this dish by itself, eat it with Indian Naan bread, or serve over rice.

Baingan Bharta Roasted Indian Eggplant
Ingredient List for Baingan Bharta Roasted Indian Eggplant

 

Ingredients:

Eggplant (One large one is fine to serve two or three people, grab two eggplants if you want a larger dish or leftovers- and then double the rest of the recipe)

One large sweet onion

One or two large tomatoes

5-6 cloves of fresh garlic, minced

1 tbsp of minced fresh ginger

Indian Spices:
– 1 tbsp Cumin Seeds
– 1 tbsp Turmeric powder
– 2 tbsp Cumin powder
– 2 tbsp Coriander powder

Salt (preferably Pink Himalayan Sea Salt)

Pepper (to taste – or even add some heat with cayenne pepper or fresh chilli’s)

1/2 cup chopped fresh Cilantro. You can even throw it on top as a garnish.

Directions:

1. Preheat your oven to 350 degrees (or 400 for shorter cooking time)

2.  Cut the eggplant in half, make hash-tags on the inside with your knife, about 1 inch deep or so, depending on the thickness of your eggplant. Rub the inside with oil (I like to use coconut oil). Place the eggplant halves on a cooking pan face up in the oven. Keep an eye on them but it will probably take about 45 minutes at 350 degrees. You want the insides of the eggplant to peel away from the skin. You can take them out of the oven even if they’re not completely done, but you’ll have to scrape the insides out.

Baingan Bharta Roasted Indian Eggplant
Eggplant cut in half, with oil rubbed on top and crosses made with knife

 

3. While your waiting for the eggplant, chop your tomatoes, onion, ginger, and garlic.

Baingan Bharta Roasted Indian Eggplant
Chopped Ingredients

4. When the eggplants are done, take them out of the oven and scoop the insides out into a bowl. Be careful not to burn yourself handling the eggplants (I’ve done that several times).

Baingan Bharta Roasted Indian Eggplant
Roasted Eggplant scooped out into dish


5
.
Get a large frying pan, heat up oil (I prefer coconut oil), then fry the Cumin seeds for about a minute.

Baingan Bharta Roasted Indian Eggplant
Fry Cumin seeds


6
.
Throw in the onions and saute until translucent (don’t burn). Then throw in the garlic and ginger. Cook for a few minutes then throw in the tomatoes. Stir.

Baingan Bharta Roasted Indian Eggplant
Stir-fry onions, garlic, ginger

 

Baingan Bharta Roasted Indian Eggplant
Add tomatoes

7. Add the remaining Indian spices (minus the Cumin Seeds obviously) and stir together.

8. If it’s getting a little thick you can add water and keep cooking.

9. Add in your eggplant, and stir all together. Cook for another 10-15 minutes. If you want it thinner, add more water.  Taste, add salt, pepper, etc., whatever you want. Throw in the cilantro.

Baingan Bharta Roasted Indian Eggplant
Everything added together

 

10. When you’re satisfied with the flavor and texture, you’re finished! Garnish with cilantro.

Baingan Bharta Roasted Indian Eggplant
Finished product

Alternate ending: Throw the entire dish into a blender, and puree until smooth. This is ideal for throwing over rice, or if you don’t like large pieces of eggplant.

 

 

 



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