Baingan bharta is a dish cooked with grilled eggplants, onions, tomatoes, spices, and herbs. This classic Pakistani dish is a must-try for eggplant lovers. Simple but tasty, with a distinct smoky flavor that comes from cooking eggplants over open flame. Make tasty and flavorful Punjabi baingan ka bharta with this simple recipe. It goes well with rotis, parathas, or rice. It's also delicious with toasted bread, naan, or as a side dish.
( Bhindi Masala Recipe ).
| Prep Time: 10 mins | Cook Time: 20 mins |
| Total Time: 30 mins | Servings: 3 |
For roasting the eggplant:
1 medium eggplant (about 550 g).
3 garlic cloves, big.
For the baingan bharta:
1.5 teaspoons of oil I used veggie oil in my recipe.
4 large garlic cloves, peeled and sliced.
1 inch ginger, finely chopped.
1 green chile, chopped, or to taste.
1 medium red onion, chopped (120 g).
2 medium tomatoes, chopped (280 grams).
1/2 teaspoon red chili powder, or according your personal preference.
1 teaspoon powdered coriander.
a quarter teaspoon of salt, or to taste.
2 tablespoons cilantro, chopped.
Just follow these simple steps to make delicious baingan bharta at home.
Clean the eggplant by rinsing it and patting it dry. Apply a little coat of oil over the entire surface. Then, using a knife, create a few slits all over the eggplant. Insert a big garlic clove into three of the slits. Place the eggplant directly on the stove and cook for 10-12 minutes, stirring frequently, until thoroughly roasted.
When the eggplant is done roasting (to check if it's done, stab a knife into the eggplant and it should easily come out), remove it from the oven with tongs and To keep it cool, wrap it in aluminum foil.
Remove the skin once it has cooled. In the meantime, cut the roasted garlic.
Use a fork or a potato masher to mash the roasted eggplant in a bowl. Remove it from the equation.
In a medium-sized skillet, heat the oil. When the oil is hot, add the chopped garlic (not the same garlic used to roast the eggplant), ginger, and green chile. Cook for about 2 minutes, or until they begin to change color.
After that, add the chopped onion and simmer for another 2-3 minutes, or until it has softened. Don't let them brown.
Toss in the chopped tomatoes and stir to combine. Cook for about 5 minutes, or until the tomatoes are extremely mushy and the masala is gushing oil.
In a large mixing bowl, combine the mashed roasted eggplant and the chopped roasted garlic.
Stir in the red chili powder. Mix in the coriander powder and salt until everything is well combined. Cook, stirring frequently, for another 5 minutes over medium-low heat with the bharta.
Mix in the cilantro, which has been chopped. Turn off the heat in the pan.
The ideal way to eat Baingan Bharta is with flatbread or parathas. It goes well with rotis, parathas, or rice. It's also delicious with toasted bread, naan, or as a side dish.
Calories: 114 kilocalories 4 g carbohydrate 10 g fat 958 mg sodium 73 mg potassium 1 gram of fiber 1 gram of sugar 435 IU Vitamin A 8 milligrams of vitamin C