Baingan (Eggplant) Bharta Recipe
April 21, 2022
Bharta is the Indian name for eggplant, slow cooked with an array of savory spices.
Mealtime: Lunch, dinner
Cuisine type: Indian
Cooking time: 1 hour 15 minutes
Active preparation time: 20 minutes
Number of servings: 4
Dish type: Main, side
Nutrition per serving:
Calories: 127.68 kcal
Carbohydrates: 22.32 grams
Fat: 3.09 grams
Protein: 4.16 grams
- 1 pinch asafetida
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon sea salt or more to taste
- 1 to 2 green (Indian bird’s eye) chilies, diced small
- 1 cup green peas, thawed if frozen
- 1 large onion, diced small
- 2 teaspoons extra virgin coconut oil
- 2 to 4 cloves garlic, halved
- 3 cloves garlic, minced
- 1 large eggplant
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup cilantro, minced
- 1 inch fresh ginger, minced
Preheat the oven to 375 ̊F (190 ̊C). Using a knife, make 6-8 slits in the eggplant and fill them with garlic halves.
Bake the eggplant whole for 30-45 minutes or until soft when pierced with a fork.
For a smokier flavor, sear over an open flame until all sides are blackened and eggplant is soft.
Set aside to cool. When cool enough to handle, peel the eggplant and mash in a bowl.
In a pan, heat the coconut oil over medium heat and sauté onions until soft.
Add ginger, chilies and minced garlic and cook for another minute.
Add the turmeric, cumin, coriander, asafetida and salt. Stir to combine. Lower heat and cover to meld flavors for a few minutes.
Remove cover and add mashed eggplant, peas and cilantro. Cook until heated through.
Taste and adjust seasonings.
Serve with Rajma (Red Kidney Beans) if desired.
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