Baingan Bharta (eggplant And Tomato Curry)
Baingan Bharta is a popular Afghan dish made with roasted eggplant and tomatoes, seasoned with aromatic spices. It's a flavorful and comforting curry that is perfect to enjoy with naan or rice.
Ingredients
- 2 large eggplants
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are soft and translucent.
- Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates from the masala.
- Add the mashed eggplant and mix well. Cook for 5-7 minutes, stirring occasionally.
- Sprinkle garam masala and garnish with fresh cilantro. Serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 9g
Supplies
Baking sheet Pan Spatula
Tools
Oven Knife Cutting board
Serving suggestions
Baingan Bharta is best served hot with naan bread, roti, or steamed rice.
Tips & tricks
For a smoky flavor, you can roast the eggplants directly over an open flame until the skin is charred.
Cost
$10