Spiced Baingan Bharta

A creamy and smoky eggplant mash originating from the Indian subcontinent, typically served as a side dish to complement a variety of meals.

🛒 Ingredients

• 2 l Ripe Eggplants
• 1 cups Red Onion
• 2 cups Tomato
• 2 tsp Ginger Paste
• 3 tsp Garlic Paste
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 2 tbsp Cilantro
• 1 tbsp Green Chili
• 2 tbsp Lemon Juice
• 1 tsp Ghee or Vegetable Oil

👨‍🍳 Instructions

1. 1

   Step 1: Roast the eggplant in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the skin is charred and blistered.

2. 2

   Step 2: Remove the eggplant from the oven and let it cool in a bowl covered with a plate.

3. 3

   Step 3: Scoop out the flesh of the eggplant and chop it into small pieces.

4. 4

   Step 4: Heat oil in a pan over medium heat and sauté the chopped onion, ginger, and garlic paste until the onion is translucent.

5. 5

   Step 5: Add the chopped tomato, red chili powder, turmeric powder, and salt to the pan and cook for 5 minutes.

6. 6

   Step 6: Add the eggplant pieces, cilantro, green chili, and lemon juice to the pan and stir well.

7. 7

   Step 7: Mash the eggplant mixture using a masher or a potato masher until it is smooth and creamy.

8. 8

   Step 8: Taste and adjust the seasoning as needed.

9. 9

   Step 9: Serve the baingan bharta hot, garnished with additional cilantro and lemon wedges if desired.

10. 10

    Step 10: Enjoy!

💡 Pro Tips

To achieve the smoky flavor, ensure the eggplant is roasted in a hot oven. Be careful not to burn the eggplant while roasting. Use a fork to mash the eggplant mixture to avoid over-mixing.

📊 Nutrition per Serving