Recipe Yields: 2 -3 servings
Baigan Bharta/Egg plant mashed
I love eggplants, the color, the taste…oh it just awesome. I like to use different varieties of egg plants because I like the flavor of it. There are several ways to make this veggie. One way is to make Baigan Bharta. This is the staple food in every north indian home. In order to make this bharta we need to roast egg plants. The easiest way is to roast egg plants in regular oven and then use it for bharta, easier to clean up. This is perfect with indian bread/roti. But you can also use this as spread on bread with some lettuce leaves. I make this for lunch sometimes when I have leftovers the next day.
- 1 large egg-plant
- 1 large onion
- 1/2 cup crushed tomatoes
- 4 garlic cloves, crushed
- 1 teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2 green chillies
- salt to taste
- 2 tablespoon oil
- Wash and pat dry eggplant with a kitchen towel. On a baking sheet lined with sliver foil, keep the egg-plant on it. Make 5-6 slits to the egg plants. Rub with olive oil, salt and pepper.
- Roast in regular oven at 400 deg Fahrenheit for about 40-45 minutes or until they look tender.
- Once done, shift the eggplant to a bowl, cover the bowl with a clear wrap tightly so that all the moisture can be collected inside and it will be easier to remove the skin.
- After 10-15 minutes, remove the skin of eggplant, mashed the same and keep it aside.
- Heat oil in a pan over medium high heat, add ginger, garlic, green chillies followed by onions and cook until onions are soft or slightly brown in color.
- Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until oil separates from the masala.
- Add mashed eggplants to the masala, cover the pan add cook for 5 minutes more.
- Uncover the lid and cook 2-3 minutes more.
- Serve with indian bread/roti.