BAINGAN KA BHARTA (BIHARI STYLE)
Make and share this Baingan Ka Bharta (bihari Style) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Wash the baingan, wipe dry it.
- Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
- Peel off the burnt skin of the roasted baingan.
- Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.
- Mash everything well, leaving no lumps of unmashed baingan.
- Pickle masala esp.
- mango or red chilly pickle masala is also added to this bharta to enhance the taste.
- Serve with daal-rice, khichdi or stuffed parathas.
Nutrition Facts : Calories 297.9, Fat 14.7, SaturatedFat 2, Sodium 14.3, Carbohydrate 42.4, Fiber 20.2, Sugar 17.6, Protein 6.5
BAINGAN BHARTA (ROASTED EGGPLANT SALAD)
Provided by Aarti Sequeira
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
- Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
- In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
- Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
- Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)
Make and share this Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant) recipe from Food.com.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
- Remove the pulp, peel and mash.
- Heat oil, add onion and cook until golden brown.
- Add garlic, chilis and all the dry spices listed.
- Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
- Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
- Stir in the cream and garnish with chopped cilantro.
Nutrition Facts : Calories 168.6, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 17.3, Carbohydrate 16.1, Fiber 6.7, Sugar 6.8, Protein 3.2
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
BAINGAN BHARTA
If you love eggplant, you have to make this quick baingan bharta at home to serve alongside your favorite curry, or as part of an Indian vegetarian spread. This Punjabi specialty is a favorite way to enjoy eggplant.
Provided by Allrecipes Member
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggplant into a large pot and cover with water; bring to a boil. Boil until tender, about 10 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Add onions, tomato, garlic, and ginger; cook and stir until onions have softened, 3 to 5 minutes.
- Mash eggplant with a fork; add it to the skillet along with garam masala, cumin seeds, mustard seeds, coriander, chili powder, and turmeric. Cook and stir until liquid evaporates, 2 to 3 minutes.
- Garnish with cilantro sprig.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 24.3 g, Fat 11.4 g, Fiber 11.4 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 17.1 mg, Sugar 9.6 g
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- Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
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