EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Provided by Izzah Cheema
Categories Main Course Side Course Side Dish
Time 50m
Number Of Ingredients 16
Steps:
- Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
- Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
- Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
- Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
- Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
- Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.
Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 380 mg, Fiber 4 g, Sugar 9 g, Calories 294 kcal, ServingSize 1 serving
BAINGAN BHARTA
Baingan bharta is a popular Punjabi dish from the North Indian cuisine. It is made with a mash of fire-roasted eggplant, onions, tomatoes, herbs and spices. I share a simply delicious family heirloom recipe which you will love.
Provided by Dassana Amit
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
- Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
- Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
- If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
- Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
- Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don't recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
- You can also grill the eggplant in the oven. But then do note that you won't get the smoky flavor in the eggplant.
- Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
- Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.
- You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
- Make small cuts on the roasted eggplant with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
- As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 1.5 minutes.
- Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
- Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.
- In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
- Stirring often, sauté the onions till they soften and translucent. Don't brown them.
- Add chopped green chillies and chopped tomatoes. Mix well.
- Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture.
- Now add the red chili powder. Stir and mix again.
- Add the chopped or mashed eggplant. Mix thoroughly.
- Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
- Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
- You can also pair it with any North Indian meal or mains.
Nutrition Facts : Calories 228 kcal, Carbohydrate 24 g, Protein 4 g, Fat 15 g, Sodium 672 mg, Fiber 9 g, Sugar 13 g, SaturatedFat 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
More about "baingan bartha recipes"
BAINGAN BHARTA - ROASTED EGGPLANT MASH - COOK WITH …
From cookwithmanali.com
5/5 (96)Total Time 30 minsCategory EntreeCalories 114 per serving
- Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
- Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
THE BEST BAINGAN BHARTA RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Nidhi Jalan for Food Network KitchenSteps 3Difficulty Easy
PUNJABI EGGPLANT (BAINGAN BHARTA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAGE COULDN'T LOAD • INSTAGRAM
From instagram.com
HARJEET KAUR SAGGU ON INSTAGRAM: "BAIGAN BHARTA - MUST TRY THE …
From instagram.com
BAINGAN BHARTA RECIPE | BAINGAN KA BHARTA | ROASTED EGGPLANT STIR …
From tarladalal.com
BAINGAN BHARTA RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
BAINGAN BHARTA RECIPE - RAKS KITCHEN
From rakskitchen.net
OVEN-ROASTED BAINGAN BHARTA (INDIAN EGGPLANT RECIPE)
From shahzadidevje.com
BAINGAN BHARTA (EGGPLANT) - MANJULA'S KITCHEN - INDIAN …
From manjulaskitchen.com
BAINGAN BHARTA - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
BAINGAN BHARTA- SMOKY MASHED EGGPLANT - TOMATO BLUES
From tomatoblues.com
HOW TO MAKE THE PERFECT BAINGAN BHARTA – RECIPE
From theguardian.com
BAINGAN KA BHARTA | SMOKY EGGPLANT STIR FRY MASH
From hebbarskitchen.com
BAINGAN BHARTA RECIPE (STEP BY STEP + VIDEO)
From whiskaffair.com
BAINGAN BHARTA RECIPE, EASY RESTAURANT STYLE BAIGAN …
From werecipes.com
OVEN ROASTED EGGPLANT RECIPE - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
BAINGAN BHARTA - ROASTED EGGPLANT MASH | INDIAN FOOD RECIPES …
From pinterest.com
BAINGAN BHARTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
ALEX | TRADER JOES NEW ON INSTAGRAM: "BAINGAN BHARTA A ROASTED …
From instagram.com
BAINGAN BHARTA RECIPE - NORTH INDIAN BRINJAL SABZI …
From archanaskitchen.com
'ALOO BAINGAN' AMONG WORLD'S '100 WORST-RATED FOODS'. HERE'S …
From ndtv.com
BAINGAN BHARTA (ROASTED MASHED EGGPLANT) - PIPING …
From pipingpotcurry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love