Roasted Eggplant (Baigan Ka Bhartha)

Baingan bhartha is on the menus of most Indian restaurants in this country. Ginger-garlic paste is sold in some Indian markets and online.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 lbs. eggplant (about 2 medium-sized eggplants)
  • 4 Tbsp. vegetable oil
  • 1 small red onion, peeled and roughly chopped
  • 1 tsp. ginger-garlic paste
  • ¼ tsp. red chili powder
  • 1 tsp. coriander powder
  • 2 medium tomatoes, finely chopped
  • Salt, to taste
  • 1 tsp. fresh chopped cilantro

Directions

  • Preheat oven to 475°.
  • Brush the eggplant with 2 tablespoons of the vegetable oil. Place the eggplant on a foil-lined baking sheet and place it in the oven. Cook until the eggplant is soft and the skin is charred, about 40 minutes. Remove from the oven to cool.
  • Peel the eggplant and discard the skin. Mash the eggplant with a fork into a smooth pulp. Set aside.
  • In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the onions and sauté until transparent. Add the ginger-garlic paste, red chili powder, and coriander powder; sauté for 30 seconds.
  • Add the tomatoes and sauté for about 5 minutes, stirring constantly. Use the back of your spatula to mash the tomatoes. When the mixture is ready, oil will start to separate from the mixture.
  • Add the eggplant and salt; mix well. Fry for about 7 to 10 minutes, stirring constantly. Remove from heat. Serve hot and garnish with cilantro.

Recipe Information

Serves: 4

Ingredients

  • 3 lbs. eggplant (about 2 medium-sized eggplants)
  • 4 Tbsp. vegetable oil
  • 1 small red onion, peeled and roughly chopped
  • 1 tsp. ginger-garlic paste
  • ¼ tsp. red chili powder
  • 1 tsp. coriander powder
  • 2 medium tomatoes, finely chopped
  • Salt, to taste
  • 1 tsp. fresh chopped cilantro

Directions

  • Preheat oven to 475°.
  • Brush the eggplant with 2 tablespoons of the vegetable oil. Place the eggplant on a foil-lined baking sheet and place it in the oven. Cook until the eggplant is soft and the skin is charred, about 40 minutes. Remove from the oven to cool.
  • Peel the eggplant and discard the skin. Mash the eggplant with a fork into a smooth pulp. Set aside.
  • In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the onions and sauté until transparent. Add the ginger-garlic paste, red chili powder, and coriander powder; sauté for 30 seconds.
  • Add the tomatoes and sauté for about 5 minutes, stirring constantly. Use the back of your spatula to mash the tomatoes. When the mixture is ready, oil will start to separate from the mixture.
  • Add the eggplant and salt; mix well. Fry for about 7 to 10 minutes, stirring constantly. Remove from heat. Serve hot and garnish with cilantro.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat7g
Saturated Fat0.5g
Cholesterol0mg
Sodium300mg
Total Carbohydrate18g
Dietary Fiber8g
Sugars10g
Protein3g