Baingan Bharta
Prep Time
Cooking Mode
2 medium purple eggplant, about 1.14 kg (2 1/2 lbs)
3 tbsp vegetable oil
1 medium yellow onion, finely diced
1 tsp salt, divided
2 garlic cloves, minced
1 tbsp minced ginger
½ tsp turmeric
3 cups halved cherry tomatoes, about 454 g (1 lb)
2 to 3 whole Thai green chilis
1 tbsp fresh strained lemon juice
½ tsp garam masala
Chopped cilantro to garnish
Chalo Naan or Roti, warmed, to serve
2 medium purple eggplant, about 1.14 kg (2 1/2 lbs)
3 tbsp vegetable oil
1 medium yellow onion, finely diced
1 tsp salt, divided
2 garlic cloves, minced
1 tbsp minced ginger
½ tsp turmeric
3 cups halved cherry tomatoes, about 454 g (1 lb)
2 to 3 whole Thai green chilis
1 tbsp fresh strained lemon juice
½ tsp garam masala
Chopped cilantro to garnish
Chalo Naan or Roti, warmed, to serve
Directions
1Preheat the oven to 475°F (246°C).
2Set the eggplant on a baking sheet. Roast until the skin has deepened in colour and the flesh is extremely soft, 45-55 mins. Transfer to a rack and let stand until cool enough to handle, 20 mins.
3Slice each eggplant lengthwise down the centre. Using a spoon, scoop the flesh out of the skin. Roughly chop the flesh, then transfer to a bowl, along with any juices. Discard skin.
4Heat oil in a large pot over medium heat. Add onion and ½ tsp (2 mL) salt. Cook, stirring often, until the onion is soft and beginning to turn golden, 8 to 10 min. Stir in garlic and ginger. Cook, stirring often, until fragrant, 1-2 mins. Stir in turmeric to combine. Stir in tomatoes, chilis and ¼ tsp (1 mL) of salt. Increase the heat to medium-high and cook, stirring often, until the tomatoes have wrinkled and are very jammy, 5-7 mins. Stir in eggplant and any juices. Cook until warmed through and fully combined, 2-4 mins more. Remove from heat and stir in lemon juice, garam masala, and the remaining ¼ tsp (1 mL) of salt, if needed.
5Transfer the baingan bharta to a serving bowl. Garnish with cilantro. Serve with naan or roti.
Disclaimer
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Personal Note
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