A lovely Indian dish that gets its distinct flavour from the smokiness of the eggplant. If you have a gas range, you could easily char the eggplant on the stove. But since I have an electric range, I put this in the oven.. Don't forget to prick the eggplant with a fork or make slits with a knife so it doesn't burst open when roasting.
Ingredients:
2 large brinjal
2 onions chopped fine
2 green chillies chopped fine
2 tomatoes chopped fine
Salt to taste
1 tsp of coriander powder
1 tsp cumin powder
1/2 tsp garam masala
4 cloves of garlic chopped fine
Ginger cut fine
Fresh coriander leaves, chopped fine, for garnishing
Method:
Make slits in the brinjal. Put in a ovenproof tray lined with foil.. (lots of lovely juices will come out later). Heat the oven to 230C and put the eggplant inside (uncovered) for 20 to 30 mins.
In the meanwhile chop all the other ingredients and keep. Once the eggplant has turned soft and brown, remove from the oven and cool, then peel off the skin. It should come off easily.. Roughly chop the brinjal and reserve.
In a casserole, heat oil. Add the garlic and ginger. Once nice and golden, add the green chillies, and onions. Sauté the tomatoes next. Then add the spice powders and salt. Next add the eggplant and give it a good stir.
Let it simmer for 10 mins. Then put the heat off and garnish with freshly chopped coriander leaves.
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| Baingan Bharta |
2 large brinjal
2 onions chopped fine
2 green chillies chopped fine
2 tomatoes chopped fine
Salt to taste
1 tsp of coriander powder
1 tsp cumin powder
1/2 tsp garam masala
4 cloves of garlic chopped fine
Ginger cut fine
Fresh coriander leaves, chopped fine, for garnishing
Method:
Make slits in the brinjal. Put in a ovenproof tray lined with foil.. (lots of lovely juices will come out later). Heat the oven to 230C and put the eggplant inside (uncovered) for 20 to 30 mins.
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| Eggplant for roasting |
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| Roasted Eggplant |
In the meanwhile chop all the other ingredients and keep. Once the eggplant has turned soft and brown, remove from the oven and cool, then peel off the skin. It should come off easily.. Roughly chop the brinjal and reserve.
In a casserole, heat oil. Add the garlic and ginger. Once nice and golden, add the green chillies, and onions. Sauté the tomatoes next. Then add the spice powders and salt. Next add the eggplant and give it a good stir.
Let it simmer for 10 mins. Then put the heat off and garnish with freshly chopped coriander leaves.
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