Baingan Bharta - Roasted Eggplant Mash
Baingan Bharta Recipe! Indulge in the smoky goodness of roasted eggplant Indian recipe combined with aromatic spices, in this flavorful vegan dish.
Ingredients
- 1 American eggplant
- 3-4 cloves garlic
- 2 medium onion, sliced
- 5-6 cloves garlic, minced
- 3 medium tomatoes, chopped
- 2-3 green chili, chopped; adjust to taste
- 1- inch ginger, chopped
- 1-2 tablespoon green peas (optional)
- 2 tablespoon oil
DRY SPICES
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon dried mango powder(amchur powder)
- ½ teaspoon garam masala, adjust to taste
- 1 teaspoon cumin seeds
- pinch asafoetida (hing)
- salt to taste
- a handful of fresh cilantro
Instructions
- Wash and pat dry the eggplant. Brush the eggplant with some oil. With a knife make a few slits into the eggplant, just big enough to fit a clove of garlic. Take a few garlic cloves and tuck them inside the eggplant.
- Place a roti jali on a stove. Place the eggplant over a jali and roast on medium flame. Roast the eggplant on one side. Turn it over with the tongs and roast it on the other side. Keep turning the eggplant a few times for even roasting.Note: The time to roast the eggplant depends on the size of the eggplant. It took me about 8-10 minutes to roast a medium American eggplant.
- Insert a knife in the center of the eggplant, if it goes through without any resistance, the eggplant is roasted to perfection. Remove the eggplant to a plate, cover it and let it rest for 5-10 minutes.
- While the eggplant is resting, prepare the masala. In a Kadai or a pan, heat some oil, and add cumin seeds and a pinch of asafetida (optional). Allow the cumin seeds to crackle.
- Next add onions, a pinch of salt, and sauté for 5-7 minutes or until the onions turn light brown. Stir it occasionally. Add the garlic and ginger, and sauté for a minute.
- Add tomatoes, and green chili, and cook the tomatoes until soft. Add the dry spices, except garam masala. Mix well and continue to sauté for 2-3 minutes or until the masala starts to leave some oil.
- Meanwhile, cut the eggplant into half and scoop out all the flesh.
- Add the mashed roasted eggplant, roasted garlic, and green petite peas(optional). Mix well and cook for 3-5 minutes. Cook until everything is well combined.
- Finally, add some garam masala, mix well and remove the pan from the heat.
Notes
Please refer to the post for the following:
- Tips For The Best Baingan Bharta
- FAQ's
Nutrition
Nutrition Facts
Baingan Bharta - Roasted Eggplant Mash
Amount per Serving
Calories
98
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
59
mg
3
%
Potassium
349
mg
10
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
350
IU
7
%
Vitamin C
13
mg
16
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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