Roasted Eggplant Mash (baingan Bharta)
Roasted Eggplant Mash, also known as Baingan Bharta, is a popular dish in Jain Cuisine. It is a flavorful and aromatic dish made with roasted eggplant, tomatoes, and spices. This dish is perfect to be enjoyed with roti or rice.
Ingredients
- 2 large eggplants
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
- Roast the eggplants on an open flame 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 and green chilies. Saute until the onions are golden brown.
- Add grated ginger and chopped tomatoes. Cook until the tomatoes are soft and oil starts to separate.
- Stir in turmeric powder, coriander powder, and garam masala. Cook for a minute.
- Add the mashed eggplant and salt. Mix well and cook for 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Knife Cutting board Pan Tongs
Tools
Gas stove
Serving suggestions
Serve the Roasted Eggplant Mash with warm roti or steamed rice. It also pairs well with a side of plain yogurt or cucumber raita.
Tips & tricks
For a smoky flavor, you can roast the eggplants on a barbecue grill instead of an open flame.
Cost
$10