Baingan Bharta, comprising of smokey eggplant mashed with veggies and spices is popular throughout all of South Asia. Not only is it one of my favorites, but it is also ridiculously simple to make. Eaten with naan or roti, meat eaters definitely won’t miss meat while eating this.
There’s two ways to go about roasting the eggplant. You can either roast in in the oven or you can roast it directly on fire. Roasting it directly on the flames of your stove might get a little bit messy, but it’s a bit faster, and the smoky flavor will be really intense. Cleanup is easier in the oven. Come to think of it, you could also grill the eggplant.
Serve baingan bharta with naan or roti, and you will have a delicious vegetarian meal that will leave you feeling satisfied and full. Eggplant is a terrific source of fiber, not to mention all other sorts of vitamins and minerals. Did you know that eating the skin has shown to protect cell membranes from being damaged? I should start eating the skin. Hello brain food! Do you prefer your eggplant with or without skin?!
- 1 good size eggplant
- 1 large tomato, diced
- 1 onion, diced
- 1/4 cup peas, optional
- 1 tsp cumin seeds
- 1/4 tsp kalonji
- 2 cloves garlic, sliced
- 1/2 tsp ginger paste
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp crushed kasoori methi
- handful coriander leaves, chopped
- salt to taste
- oil for cooking
- 1/4 cup water
- Heat oven to 500.
- Put eggplant on a cookie sheet with raised sides and pour oil all over eggplant. Cook in oven for around 15 minutes, or until the skin of the eggplant has separated from the flesh. Remove skin from eggplant, and roughly chop with knife.
- Heat oil in pan on medium.
- Add cumin seeds and kalonji. Once they splutter add garlic.
- Saute for about a minute then add onions.
- When onions are soft, add ginger paste and turmeric. Saute till raw smell goes away then add tomatoes.
- Cover and simmer until tomatoes are soft and mushy.
- Add eggplant and peas along with the rest of the ingredients. Stir and cover. Simmer for around 15 minutes.
- If you have a gas stove, you can also roast the eggplant directly on the flames. Turning as each side becomes charred.