Baingan Bharta (version 2) Recipe - Serves 4

Baingan Bharta (version 2) Recipe

201 calories each serving (399 calories if eating with rice)



Ingredients

2 large aubergines (eggplants), washed and patted dry with kitchen paper
3 tablespoons (45ml) vegetable oil, divided
1/2 teaspoon (2.5ml) black mustard seeds
4 spring onions (scallions), topped and tailed and finely chopped
90g (3 oz) button mushrooms, wiped with damp kitchen paper and cut into quarters
2 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) salt
1 tin/can (400g or 14 oz) chopped tomatoes
2 tablespoons (30ml) finely chopped fresh coriander (cilantro) leaves


Method

Preheat the oven to 200C (400F)
Line a baking tray with foil
Prick the aubergines 4 or 5 times with a fork, brush the aubergines (eggplants) with 1 tablespoon (15ml) of the vegetable oil, put the aubergines (eggplants) into the baking tray, put the baking tray into the oven and bake until the aubergines (eggplants) are soft and the outside of the aubergines (eggplants) are charred (35-45 minutes), turning once
Remove the aubergines (eggplants) from the oven and set aside to cool
Continue while the aubergines cool
Heat the remaining 2 tablespoons (30ml) of vegetable oil in a large heavy-bottomed saucepan
Add the black mustard seeds and fry until they start to pop (1-2 minutes)
Add the spring onions (scallions), mushrooms, garlic and fresh green chilli, mix well and cook for 5 minutes, stirring often
Add the chilli powder, ground coriander, ground cumin, ground turmeric and salt, mix well and cook for 3 minutes, stirring often
Add the tomatoes, mix well, bring to a simmer and simmer for 5 minutes, stirring often
Cut the aubergines open lengthways, scoop out the soft aubergine (eggplant) flesh and put into a medium mixing bowl
Mash the soft aubergine (eggplant) into a coarse paste
Add the aubergine (eggplant) paste to the saucepan and mix well
Add the fresh coriander (cilantro), mix well and cook for 5 minutes, stirring often (add a little hot water if the ingredients get too dry
Serve hot


Recipe submitted on 12 June 2018

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