Baingan Bharta Recipe - Serves 4

Baingan Bharta Recipe

149 calories each serving (347 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot



Ingredients

450g (1 lb) aubergines (this is about 2 large aubergines), washed and dried
3 tablespoons (45ml) cooking oil, divided
1 teaspoon (5ml) cumin seeds
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 large onion, peeled and finely chopped
1/4 teaspoon (1 ml) ground turmeric
1/2 teaspoon (2.5ml) chilli powder
1/4 teaspoon (1ml) garam masala
2 medium tomatoes, finely chopped
1 teaspoon (5ml) salt
3 tablespoons (45ml) fresh coriander (cilantro) leaves, washed and finely chopped


Method

Preheat the oven to 200C (400F)
Use 1 tablespoon (15ml) of the cooking oil to grease a roasting tray
Put lots of small slits around the aubergines and turn the aubergines over in the roasting tray so they are smeared with oil
Put the roasting tray into the oven and roast the aubergines until they are charred on the outside (30-40 minutes), turning the aubergines once
Remove the roasted aubergines, let them cool, remove (and discard) the charred skin, mash up the inside of the aubergines and set aside
Heat the remaining 2 tablespoons (30ml) of cooking oil in a medium to large heavy-bottomed saucepan over a medium heat
Add the cumin seeds and ginger, mix and stir-fry for 90 seconds
Add the onion, mix well and saute until the onion is lightly browned (7-15 minutes), turning often
Add the ground turmeric, chilli powder and garam masala and mix well
Add the tomatoes and salt, mix well and cook for 2 minutes, stirring often (add a little hot water if the ingredients get too dry and start to burn)
Add the mashed aubergines, mix well and saute for 12 minutes, turning often
Serve hot with roti (as a starter or snack) or with rice (as a main), garnished with the fresh coriander (cilantro) leaves

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Recipe submitted on 18 May 2017

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