Baingan Bharta Recipe
smoked eggplant, roasted tomato, cauliflower, crispy chickpeas, basmati rice (V+, GF)
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Ingredients
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For Baingan Bharta
For Crispy Chickpeas
For Serving
Method
Preparing Baingan Bharta
- 1
Roasting Eggplant and Tomatoes
Preheat your oven to 450°F (230°C). Prick the eggplant with a fork and place it on a baking sheet. Cut the tomatoes in half and place them on the same sheet. Drizzle everything with a bit of oil and roast for about 30-35 minutes, until the eggplant is soft and charred, and the tomatoes are roasted.
- 2
Preparing Cauliflower
While the eggplant and tomatoes are roasting, steam or boil the chopped cauliflower until tender, about 10-15 minutes. Drain and set aside.
- 3
- 4
Sautéing the Mixture
In a pan, heat the remaining oil. Add the chopped onion and sauté until translucent. Add garlic, ginger, and green chili, and sauté for another 2-3 minutes. Then, add the mashed eggplant and tomatoes mixture, turmeric powder, cumin powder, and salt. Mix well and cook for about 5-7 minutes, stirring occasionally. Add the steamed cauliflower and cook for an additional 5 minutes. Garnish with chopped cilantro.
Making Crispy Chickpeas
- 5
- 6
Roasting Chickpeas
Spread the chickpeas evenly on a baking sheet and roast for 20-25 minutes, or until they are golden and crispy. Shake the pan halfway through to ensure even cooking.
Cooking Rice
- 7
Preparing Basmati Rice
In a pot, rinse the basmati rice under cold water until the water runs clear. Add 1.5 cups of water and a pinch of salt to the rinsed rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork.