BAINGAN BHARTA (EGGPLANT BHARTA)
Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 13
Steps:
- Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
- On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
- To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
- In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
- Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
- Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
- Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
- Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
- Saute for 30 to 60 seconds until aromatic.
- Then add chopped onions and saute until they turn light golden.
- Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
- Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
- Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
- Taste test and add more salt and green chilli. Garnish with coriander leaves.
- Serve baingan bharta with roti, rice or naan.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving
EGGPLANT PUREE RECIPE BY TASTY
Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
- Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
- Garnish with parsley, sumac, and more olive oil.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, Sugar 5 grams
FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT
A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers. This version is from the western state of Maharashtra in India.
Provided by Ruta4400
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Smoke the eggplant.
- This can be done under the broiler, on an open flame or on an outdoor grill.
- First wash the eggplant and dry thoroughly.
- Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
- Place the eggplant on an open flame or under the broiler.
- Turn frequently so it blackens evenly on all sides.
- It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
- While the eggplant is cooling, prepare the yogurt.
- In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
- Then stir in the chopped onion and cilantro and the (optional) green chili.
- When completely cool, skin the eggplant.
- The skin should peel off easily, leaving the wonderful smoky flesh behind.
- Do not discard the juices that have collected in the bowl.
- Add the juices and the skinned eggplant to the yogurt mixture and combine well.
- Do not mash the eggplant; the naturally lumpy texture is desirable.
- Now make the hot oil dressing.
- Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
- Heat the oil in a small skillet or butter warmer.
- (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
- The seeds will pop wildly; do not panic!
- When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
- Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
- Serve cold or at room temperature.
MASHED FIRE-ROASTED EGGPLANT
Number Of Ingredients 7
Steps:
- 1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.2. Heat the oil in a large wok or saucepan over medium-high heat, add the green chili peppers and onion, and cook, stirring, until golden, about 7 minutes. Add the tomatoes and 1 cup cilantro and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.3. Mix in the eggplant pulp and salt. Reduce the heat to medium-low and cook, stirring occasionally, about 15 minutes. Mix in the remaining 1/2 cup chopped cilantro during the last 5 minutes. Transfer to a serving dish, dig out the chili peppers and place on top as a garnish (and a warning), and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside.
- Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool.
- Put cooked eggplants in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.)
- Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams
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