Baingan Bharta Indian Style Fire Roasted Eggplants Food

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

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 (EGGPLANT BHARTA)

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.

BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS

Steps:

• Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
• The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
• When at room temperature remove the skin and mash the pulp.
• Chop the onions, tomatoes and green chilli.
• Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
• After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
• Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
• Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!

THE BEST BAINGAN BHARTA

Steps:

• Put the whole eggplant directly over a moderate flame on a gas stove or grill. Cook, turning it every couple of minutes with metal tongs, until charred all over and the flesh is completely soft, about 10 minutes.
• Wait until the eggplant is cool enough to handle then peel off the skin and discard--don't worry if little bits of skin remain. Remove and discard the stem, coarsely chop the flesh and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring and scraping the bottom of the skillet occasionally, until softened with just a hint of color, about 10 minutes. Add the chiles and cook, stirring occasionally, until the raw smell goes away, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the eggplant and cilantro and cook, stirring occasionally, until well mixed and the flavors have melded, about 3 minutes. Adjust salt to taste and serve hot.

BAINGAN BARTHA

Steps:

• Prick the eggplant nicely with the fork all over.
• Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin.
• Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
• Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
• To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
• Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves.
• This dish goes very well with plain chapathi's or even rice.

BAINGAN KA BHARTA (INDIAN-PUNJABI STYLE)

Steps:

• Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
• Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
• When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
• Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
• When the onions are light golden brown, add the finely cut green chillies and ginger to it.
• Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
• Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
• Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
• The more you sauté it, the more enhanced the flavor becomes.
• Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).

BENGAN BHARTA INDIAN EGGPLANT

Steps:

• First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes.
• Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine.
• In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet.
• Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup.
• Add tomato spice mix and cook 2 min on medium-low.
• Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro.
• Cook on medium low for 10 min, stir occasionally.
• Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed.
• Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor.
• Serve over basmati rice or with naan bread.

BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO

Steps:

• Preheat oven to 350°.
• Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
• Roast eggplant until flesh is soft, about 1 hour.
• Cool slightly.
• Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
• Discard skins.
• Heat oil in heavy large skillet over medium-high heat.
• Add onions and sauté until golden brown, for about 6 minutes.
• Add ginger and stir for 1 minute.
• Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
• Add eggplant and stir until slightly thickened (about 5 minutes).
• Remove from heat.
• Stir in cilantro.
• Season with salt and pepper.

SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)

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.