Baingan Bharta

Abdelaziz

Oven-roasted eggplant mashed with onion, tomato, ginger, garlic, green chili and peas for a smoky, silky Indian vegetarian dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Calories: 165

Ingredients Method Notes

Ingredients

2 large eggplants about 2 lb (900 g) total
2 tablespoons avocado or olive oil 30 ml
1 teaspoon cumin seeds
1 large yellow onion finely chopped
4 garlic cloves minced
1 tablespoon fresh ginger grated, 15 g
1 green chili finely chopped
2 medium tomatoes chopped, about 1 1/2 cups (270 g)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon Kashmiri chili powder
1 teaspoon salt 6 g
1/2 cup frozen peas 75 g
1 teaspoon garam masala check the label for gluten-free
1/4 cup fresh cilantro chopped, 10 g
1 tablespoon lemon juice 15 ml

Method

Heat the oven to 450°F (230°C) and line a baking sheet with parchment. Prick each eggplant several times with a fork and place them on the sheet.
Roast for 35 to 40 minutes, turning once halfway, until the skin is wrinkled and the flesh is completely soft and collapsing.
While the eggplants roast, heat the oil in a skillet over medium heat. Add the cumin seeds for 30 seconds, then the onion. Cook for 7 to 8 minutes until golden. Add the garlic, ginger and green chili and cook for 1 minute.
Add the tomatoes, turmeric, coriander, chili powder and salt. Cook for 6 to 8 minutes until the mixture looks jammy.
When the eggplants are cool enough to handle, about 10 minutes, peel off the skin, discard the stems and chop the flesh coarsely. Add it to the skillet with the peas.
Cook for 5 minutes, mashing lightly, until the peas are tender. Stir in the garam masala and lemon juice and top with cilantro.

Notes

The oven replaces the traditional open flame. For more smoke, finish the roasted eggplants under the broiler for 3 minutes. Nutrition values are rough estimates per serving, without rice.