Easy Baingan Bharta Oven Roastedbroiled Eggplant Curry Food

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.

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 (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.