Bainghan Bharta Recipe

Bainghan Bharta
Indian Spiced Roasted Eggplant
Submitted By: Taz

Ingredients:

1 medium Eggplant (Bainghan)
1 medium Red Onion (Pyaz) - diced
3 Roma Tomatoes (Tamatar) - diced
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and minced fine
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
1 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
1 tsp Coriander Seeds (Dhania Saabut) - roasted and ground into a fine powder
½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Garam Masala
Kosher Salt (Namak) to taste
3 Tbs Oil - can use olive, canola, grape seed, coconut, or mustard oil

Preparation:
  1. Preheat broiler to low
  2. Place a small, dry skillet over medium heat - Add cumin and coriander seed and dry roast until fragrant (apx 2 minutes) - Remove from heat and allow to cool to room temperature - Once cooled, transfer roasted spices to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder - Set aside until needed
  3. Wash and dry eggplant - Brush eggplant with a little oil and place on a baking sheet and set directly under broiler - Roast eggplant (turning frequently) until skin is well charred and inner flesh is soft (eggplant can be roasted directly on a gas burner or grilled as alternatives)
  4. Once eggplant is well charred, transfer to a bowl and cover with plastic wrap to allow to cool until easily handled - Once cool enough to handle, hold the charred eggplant under cold water and 'rub off' the charred skin - Transfer to a bowl, remove stem, and mash flesh with a fork into a slightly chunky paste
  5. Heat oil in a medium, heavy bottomed pan, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, add onion and sauté until tender and slightly colored (apx 7 minutes) - Add garlic and ginger and continue to sauté for 1 minute
  6. Add ground cumin and coriander (step 2), turmeric, red chile powder, garam masala, and salt to taste (apx 1 tsp) - Thoroughly combine - Add tomato and green chile and bring to a simmer - Allow to cook until oil separates (apx 10 minutes)
  7. Add mashed eggplant to mixture and continue to cook (frequently stirring) for 3-5 minutes to warm mashed eggplant through
  8. Serve hot along with basmati rice, chapatti or naan, your favorite dal, or as part of your next Indian meal - Garnish with fresh coriander leaves (Dhania Patta) if desired

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