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
- 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
- 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.