Roasted Eggplant Mash (spicy Hyderabadi Baingan Bharta)
Roasted Eggplant Mash, also known as Spicy Hyderabadi Baingan Bharta, is a popular dish from the Hyderabadi cuisine. This flavorful and spicy dish is made by roasting eggplants and then mashing them with a blend of aromatic spices.
Ingredients
- 2 large eggplants
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Fresh cilantro for garnish
- Salt to taste
- 2 tablespoons oil
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 and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes and cook until they turn mushy.
- Stir in the red chili powder, turmeric powder, and salt. Cook for a few minutes, then add the mashed eggplant and mix well.
- Add garam masala and cook for another 5-7 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
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
Baking sheet Pan Spatula
Tools
Oven Knife Cutting board Fork
Serving suggestions
Serve the Roasted Eggplant Mash with warm roti or naan for a delicious meal.
Tips & tricks
For a smoky flavor, you can also roast the eggplants directly over an open flame until charred.
Cost
$8