BAINGAN BHARTA (EGGPLANT BHARTA)
Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving
OVEN-ROASTED BAINGAN BHARTA (INDIAN EGGPLANT RECIPE)
This oven-roasted recipe for Baingan Bharta (Indian eggplant) is a nourishing dish of mashed eggplant, simmered stovetop in a thick tomato-pepper sauce. If you're on the hunt for a healthy Indian recipe - with less oil, spices, and salt - this is it! Enjoy with roti, quinoa, or lettuce cups.
Provided by Shahzadi Devje
Categories Main
Time 1h55m
Number Of Ingredients 14
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).
Nutrition Facts : Calories 84 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS
Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onions, garlic, fresh and dried coriander, turmeric, and other spices until thickened and richly flavored.
Provided by udita
Categories Vegetable
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 151.8, Fat 7.5, SaturatedFat 1.2, Sodium 599.4, Carbohydrate 21.2, Fiber 7, Sugar 9.2, Protein 3.4
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)
Make and share this Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant) recipe from Food.com.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 168.6, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 17.3, Carbohydrate 16.1, Fiber 6.7, Sugar 6.8, Protein 3.2
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
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BAIGAN BHARTA - OVEN ROASTED EGGPLANT RECIPE
From shwetainthekitchen.com
4.5/5 (6)カテゴリ Main Course, Side Dish料理 Indian合計時間 30 分
- Place the prepped eggplant (baingan) on direct heat and cook for about 10-15 mins or until completed roasted. Keep rotating the eggplant regular intervals to ensure it roasts evenly. Insert a knife and check, if it pierces through then its done.
- Place the prepped eggplant inside the air fryer and cook at 400F for 20-30 mins or until completely cooked. Insert a knife and check, if it pierces through then its done. Transfer to a plate or bowl and allow to cool.
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