Baingan Bhartha

It has been a while that I posted any eggplant dishes on my blog, that doesn’t mean I haven’t been cooking with it. It’s just that I haven’t made anything new. This baingan bharta is not a new dish either, but I wanted to post it for veganmofo.

Baingan Bhartha

Active time involved in this dish is very little, baking/ roasting the eggplant itself takes the bulk of the time. With the temperatures hovering in lower 50’s, I thought this is the right time to fire up that oven. It took me about 1 hour to put the whole dish together from start to finish which is not bad for a weeknight dinner.

Baingan Bhartha
It has been a while that I posted any eggplant dishes on my blog, that doesn’t mean I haven’t been cooking with it. It’s just that I haven’t made anything new. This baingan bharta is not a new dish either, but I wanted to post it for veganmofo. Active time involved in this dish is very little, bakin...

Baingan Bhartha

Summary

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  • Courseside dish
  • Cuisinenorth indian
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M

Ingredients

Eggplant – medium, cut into vertically
1 half
Red onion – medium, chopped fine
1
Green chilies – chopped
2
Ginger+Garlic paste
1tsp
Tomatoes – medium ripe, chopped
2
Tomato paste
1tbsp
Ground Cumin
½ tsp
Ground Coriander
½ tsp
Red chili powder
1tsp
Garam Masala
½ tsp
Salt
to taste

Steps

  1. Preheat oven to 425ºF. Lightly spray the eggplant halves with cooking spray, bake for 40-45minutes or until the eggplants are baked thoroughly; check with a fork, should be able to pierce through the skin easily.
  2. Around the 25 minute mark start working on the masala part of the dish; heat 1tbsp oil in a large pan; add onions, sauté till reddish brown.
  3. Add g+g paste and sauté for another minute. Add chopped tomatoes & the paste; cover and cook till they turn mushy.
  4. Add the powders and cook for another minute.
  5. Eggplant should be done by now, remove from oven and carefully peel the skin and mash the pulp with the back of a spoon.
  6. Add the pulp to the tomato mixture along with ½ to 1 cup of water. Season with salt and simmer for 5 minutes, so that all the flavors get a chance to mingle. Serve with roti or rice.
Baingan Bhartha
Baingan Bhartha
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