Bengan Bharta Indian Eggplant Food

BAINGAN BHARTA

Steps:

• Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
• Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
• Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
• If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
• Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
• Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don't recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
• You can also grill the eggplant in the oven. But then do note that you won't get the smoky flavor in the eggplant.
• Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
• Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.
• You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
• Make small cuts on the roasted eggplant with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
• As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 1.5 minutes.
• Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
• Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.
• In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
• Stirring often, sauté the onions till they soften and translucent. Don't brown them.
• Add chopped green chillies and chopped tomatoes. Mix well.
• Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture.
• Now add the red chili powder. Stir and mix again.
• Add the chopped or mashed eggplant. Mix thoroughly.
• Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
• Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
• You can also pair it with any North Indian meal or mains.

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.

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.

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- 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!