Baingan Bharta Recipe

Directions

1. 1

   Roast the Eggplants

   Preheat the oven to 400°F (200°C). Place the eggplants on a baking tray and roast them in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Remove from the oven and allow to cool.

2. 2

   Prepare the Ingredients

   Once the eggplants are cool enough to handle, peel off the charred skin, and mash the flesh with a fork. Set aside. Prepare the other ingredients: chop the onions, tomatoes, mince the garlic, and grate the ginger.

3. 3

   Cook the Base

   Heat the oil in a large pan over medium heat. Add the cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn translucent.

4. 4

   Add Spices and Tomatoes

   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another minute until fragrant. Next, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and the oil starts to separate from the mixture.

5. 5

   Combine with Eggplant

   Add the mashed eggplant to the pan. Mix well to combine all the ingredients. Cook for about 5-7 minutes on low heat, stirring occasionally.

6. 6

   Finish with Herbs

   Stir in the garam masala and chopped fresh coriander leaves. Cook for another 2 minutes, allowing the flavors to meld together.

7. 7

   Serve

   Taste and adjust the seasoning if necessary. Serve hot with naan or rice, garnished with additional coriander if desired.