Indian · dinner

Baingan Bharta

Name: Baingan Bharta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Large eggplant, 2 (about 800 g); Canola oil, 1 1/2 tbsp; Onion, chopped, 2 medium; Tomatoes, chopped, 3 medium; Green peas, 3/4 cup; Garlic, 4 cloves; Fresh ginger, grated, 1 tbsp; Green chili, 1; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Ground coriander, 1 tsp; Garam masala, 1 tsp; Fresh cilantro, 1/4 cup; Whole-wheat flour for rotis, 1 cup; Salt, to taste

Smoky roasted eggplant mashed with onion, tomato and spices, scooped up with whole-wheat roti or rice.

55 min4 servings

2729g49g7g

Charring the eggplant over a flame or under the broiler gives this dish its smoky flavor. Peas add some protein and sweetness.

Ingredients

Large eggplant2 (about 800 g)
Canola oil1 1/2 tbsp
Onion, chopped2 medium
Tomatoes, chopped3 medium
Green peas3/4 cup
Garlic4 cloves
Fresh ginger, grated1 tbsp
Green chili1
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Ground coriander1 tsp
Garam masala1 tsp
Fresh cilantro1/4 cup
Whole-wheat flour for rotis1 cup
Saltto taste

Steps

Rub the eggplants with a little oil, prick with a fork, and roast over a gas flame or under a hot broiler, turning, until the skin is charred and the flesh is collapsed, about 20 minutes.
Cool the eggplants, peel off the skin, and mash the flesh.
Warm the remaining oil, add cumin, then onion, garlic, ginger and chili. Cook until golden.
Add the tomatoes, turmeric, coriander and salt and cook until jammy.
Fold in the mashed eggplant and peas and cook for 8 minutes. Finish with garam masala and cilantro.
Serve with rotis made from the whole-wheat flour and water, rolled thin and cooked on a dry skillet.

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Adapted from Veg Recipes of India