Eggplant Bharta Recipe
Baked mashed eggplant cooked with fresh tomatoes, onions, green peas and a blend of spices
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Ingredients
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Vegetables
Spices
Others
Method
Preparation
- 1
Bake the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork a few times and place them on a baking sheet. Bake for 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let cool.
- 2
Cooking
- 3
Cook the Onion and Tomato
In a large skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Next, add the chopped onion and sauté until translucent. Then, add the chopped tomatoes and cook until they soften.
- 4
Add Spices
Stir in the turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes until the spices are well combined.
- 5
Mash the Eggplant
Once the baked eggplant is cool enough to handle, scoop out the flesh and mash it with a fork or potato masher.
- 6
Combine Ingredients
Add the mashed eggplant and green peas to the skillet. Mix well and cook for an additional 5-7 minutes, allowing the flavors to meld together.
- 7
Finish with Garam Masala
Sprinkle garam masala over the bharta and mix thoroughly. Cook for another minute, then remove from heat.
Garnishing
- 8
Garnish and Serve
Garnish the Eggplant Bharta with fresh cilantro before serving. Enjoy it with naan, roti, or rice.