Baingan Bharta Spicy Roasted Eggplant With Tomatoes Cilantro 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.

OVEN-ROASTED BAINGAN BHARTA (INDIAN EGGPLANT RECIPE)

Steps:

• Preheat the oven to 420 degrees F. Prick each eggplant all over with a knife or fork before roasting it in the oven.
• Place the eggplants on a large oven tray and send to roast for 65 minutes, turning them over at 25 minutes. You want to ensure that the eggplants are soft and cooked through.
• In a large pot, on medium-high heat, add oil and temper the cinnamon stick and mustard seeds. Once the seeds start crackling, add the onion and garlic and fry until golden brown.
• Add the pepper and cook on medium heat until soft (about 3 minutes).
• Add curry powder and cumin powder, stir and cook for an additional minute on low heat, to allow the spices to release their flavours.
• Stir in the tomatoes and cook on high heat, stirring continuously to prevent burning. Cook until the tomatoes are soft and mushy (about 5-7 minutes).
• After the eggplant has cooked and cooled, peel off the skin and mash the flesh.
• Add the mashed eggplant and chillies (optional) to the tomato-pepper mixture. Cover and simmer on low heat for 10 mins minutes.
• Finish with salt, garam masala and cilantro. Then cover and simmer for another 10 minutes on low heat. You could add a squeeze of lemon juice (optional).

BAINGAN BHARTA

Steps:

• Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
• When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
• Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
• Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

EGGPLANT AND TOMATO SHAAK - BAINGAN BHARTA

Steps:

• Cook the eggplant. You can roast it whole on the stove or in the broiler until soft, it is okay if the skin burns we won't be eating that.
• Allow the eggplant to cool, cut into 1 inch chunks, removing and discarding the skin. (Some people like to keep the skin which is okay for larger purple eggplant if it is not too thick.)
• Setting the eggplant aside, in a sauce pan perform a vagar: Heat a teaspoon of vegetable oil over medium heat. Test the oil by throwing in a couple of seeds, it is hot enough if tiny bubbles froth up around the seeds and engulf them. If this happens, throw in the rest of the seeds and allow them to toast for a few seconds.
• When the cumin seeds are toasting they will begin to release their fragrance, now add chopped onion, garlic and chilies. Mix them around.
• When the onions are translucent, add the tomatoes and garam masala. Cook until the tomatoes are soft and sauce like. It will probably start to dry out, add water to prevent burning.
• Add enough water and butter, cream or milk to get a saucy texture, then toss in the eggplant. (I avoid the butter and cream to be healthy, but it really makes the dish)
• Simmer on low heat for up to ten minutes to allow the flavors to develop and soak into the eggplant.
• Top with topped cilantro.

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.

INSTANT POT BAINGAN BHARTA RECIPE - SPICED MASHED EGGPLANT

Steps:

• Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.
• Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
• Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally. (Eggplant releases a lot of moisture/water under pressure, so you really need very less added water here)
• Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Cancel sauté.
• Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.

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.

EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)

Steps:

• Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
• Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
• Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
• Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
• Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
• Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.

ROASTED EGGPLANT TOMATO CURRY (BAINGAN BHARTA)

Steps:

• Begin by roasting the eggplant. Grease a baking sheet with oil. Cut the eggplant in half lengthwise, brush with oil, and sprinkle with a little salt. Let sit for 20 minutes. Turn the eggplant cut side down on the baking sheet and place under a broiler until the skin is blackened and charred and the flesh is tender - 20 minutes. Let cool before removing the skin and scooping the flesh into a bowl. Mash the eggplant with a fork or potato masher and set aside.
• Heat the oil in a large non-stick skillet over medium heat. When hot, add the onion and sauté until it begins to brown - about 5 to 6 minutes. Stir in the garlic, ginger and chilies and continue to sauté for another few minutes. Stir in the ground coriander, turmeric and asafetida if using, and stir for another minute.
• Add the tomatoes to the pan and simmer until thickened - about 10 minutes. Stir in the peas and simmer until just tender, adding a little water if necessary.
• Now stir in the eggplant, garam masala and salt. Gently simmer for another 5 minutes. Stir in the parsley or cilantro and cook for another minute.
• Serve as a side, garnished with more parsley or cilantro and a sprinkle of garam masala if desired.

BAINGAN BHARTA

Steps:

• Wash, dry and set eggplant on flame for roasting- use tongs to turn it around. Once its roasted well on all sides, you'll see that is turns dark and wrinkly; set it aside for cooling for about 5 minutes and then peel the and remove the stalk. Mush it with a spoon or spatula.
• Make sure you have all ingredients ready for the recipe. 1. Roasted peeled and mushed eggplant 2. Tomatoes 3. Cilantro 4. Turmeric powder, cayenne pepper, coriander powder and garam masala 5. Onions, ginger & garlic paste 6. Green bell pepper (optional).
• Heat oil in a pan, sauté onions and ginger garlic paste till onions turn golden brown. Add turmeric, chili powder and mix well.
• Add tomatoes, bell pepper and salt and continue sautéing for 3 to 4 minutes. Add Garam masala, coriander powder and mix well.
• Add the roasted eggplant to contents in the pan and mix well for 2 to 3 minutes. Add cilantro, stir contents and transfer to serving dish.
• Serve hot with fresh roti.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. 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; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 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. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

BRINJAL-EGGPLANT BHARTA RECIPE - EASY TO COOK BAINGAN BHARTA

Steps:

• Wash the Baingan and tomato perfectly. Apply slightly oil over them. Directly roast Baingan and tomato on high flame until completely well-cooked from all sides. Remove the eggplants onto a plate and keep aside. Let it to be cool for 5 mins. Then remove the skin of them.
• Mash the roasted skin less baingan and tomato by hand or spoon.
• Heat 1 teaspoon cooking oil in a pan or kadhai, add in cumin seeds (jeera),mustard seeds (sarson/rai) and chilli (mirchi) slit. When it starts cracking add onion chopped and mix it well.
• When onion turned into golden brown add turmeric (haldi) powder and chilli (mirchi) powder. Stir it on low flame.
• At last add smashed baingan and tomato into the pan and mix it perfectly.
• Brinjal/Baingan/Eggplant Bharta Recipe is ready to serve with rice, dal and roti.

BAINGAN KA BHARTA

Steps:

• Preheat the oven to 425° F. Wash the eggplant well and wipe dry with a clean kitchen towel. Make two slits in the eggplant to help with the steam release during the roasting process. Oil the skin of the eggplant and roast in the oven for 30 minutes. Then turn on the broiler and broil the eggplant for a further 10 minutes to really char the skin and bring out the smoky flavor.
• While the eggplant is roasting, heat oil in a pan and add cumin seeds. When the cumin seeds are toasted, add in chopped onions, green chilli, ginger, garlic and sauté for 5 minutes until the onions turn translucent.
• Add in the finely chopped tomato and give it a good mix. Cook the tomatoes until they turn completely mushy, soft and start releasing the oil.
• Add in the spices and sauté for a couple of minutes and add salt.
• By this time, the eggplant should be done roasting. Carefully remove the skin of the eggplant and add the cooked eggplant to the onion tomato masala.
• Break up the eggplant with the spatula in the pan and cook for 5 minutes on low heat. Take off the heat, garnish with fresh coriander leaves and serve hot.

BAINGAN BHARTA/ROASTED EGGPLANT (SOUTH INDIAN STYLE)

Steps:

• Wash the eggplant well, dry with a paper towel or cloth and apply some oil all over the surface of the eggplant.
• On a medium low flame, directly over the fire (as shown below), roast the eggplant, turning it over continuously on all the sides, till well roasted and cooked through and through. You can test it by pushing a knife through; it should slide in easily.
• Once it is cooked and roasted well, take it out of the fire and place in a closed bowl for a few minutes.
• After it has cooled a bit, gently remove the charred skin (dipping your fingers in water helps to easily remove the skin) and the stem.
• Using a fork or spoon, shred the cooked eggplant to fine shreds.
• Meanwhile, make the coconut paste.
• Roast the dry red chillies in a saucepan for a few minutes on low till lightly roasted.
• In a small blender jar, place the coconut, red chillies (cut into 2 to 3 pieces), tamarind or tamarind paste and coriander seeds.
• Blend to a fairly fine paste with very little water.
• Pour the paste over the cooked and shredded eggplant.
• Add finely chopped onions, grated ginger, green chilies and salt to taste. Mix well.
• Add about 1 to 2 teaspoons of coconut oil and mix again.
• Garnish with finely chopped coriander leaves and serve with rice and dhal or any Indian flat bread like rotis, chapattis etc.

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).

BAINGAN BHARTA

Steps:

• Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.
• Let the eggplant cool and then remove the as much skin as possible.
• Mash the eggplant.
• In a large pan, heat the oil.
• Add in the mustard seeds and wait till they sputter.
• Add in the turmeric, and coriander powder and mix well.
• Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes
• Add in the chopped onions and cook them till soft(5-7 minutes)
• Add in the chopped tomato and the mashed eggplant and mix well.
• Add in salt and cook covered on medium-low flame.
• Stir every 5 minutes.
• In about 10-15 minutes the mixture will start to dry up a bit.
• Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.
• Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!

BAINGAN BHARTA (EGGPLANT CURRY)

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
• Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
• Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

BAINGAN BHARTA

Steps:

• Rub the eggplants with oil and line gas stove with foil (for easier cleanup). Cook the eggplant one at a time over medium-high flame, rotating every 2-3 minutes, until the eggplant is ultra tender and the skins are blackened. This can take 8-12 minutes depending on the size of the eggplant.To cook under the broiler: Place eggplants on a baking dish and set up about 6-inches from the broiler. Broil on high until the skins are blackened and eggplant is tender, turning every few minutes to cook evenly. Alternatively you can also cook the eggplant on an outdoor grill.
• Let the eggplant cool, then peel off the blackened skin and roughly chop.
• Heat a large skillet over medium heat and add the tablespoon of oil and cumin seed. Let fry for about 15 seconds or until the cumin is fragrant and a shade darker. Add the garlic and ginger and let it cook another 30 seconds.
• Add the onion and chili peppers along with a pinch of salt. Cook for 4-5 minutes or until the onion is lightly browned.
• Stir in the ground coriander, turmeric, and the salt, then add the tomatoes and cook for about 3 minutes or until tomatoes start to break down.
• Add the chopped eggplant and any of their juices and cook on medium-low heat for 5-10 minutes to let flavors meld. Adjust salt and seasoning to taste. Garnish with plenty of minced cilantro to serve.