Roasted Eggplant Mash (rajasthani Baingan Bharta)
This traditional Rajasthani dish is a flavorful and aromatic roasted eggplant mash that is perfect to pair with roti or rice.
Ingredients
- 2 large eggplants
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 cup cilantro, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft. Let them cool.
- Peel the charred skin off the eggplants and mash the flesh in a bowl.
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add onions and green chilies, sauté until onions are translucent.
- Add tomatoes, turmeric, and salt. Cook until the tomatoes are soft.
- Add the mashed eggplant and cook for 5-7 minutes.
- Stir in garam masala and cilantro. Cook for another 2 minutes.
- Remove from heat and serve hot with roti or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Oven Pan Bowl Spatula
Tools
Fork Knife Cutting board
Serving suggestions
Serve with warm roti or steamed rice.
Tips & tricks
For a smoky flavor, you can also roast the eggplants directly over a gas flame until charred.
Cost
$8