Baingan Bharta Recipes

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.

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.

Steps:

• Preheat oven to 350°.
• Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
• Roast eggplant until flesh is soft, about 1 hour.
• Cool slightly.
• Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
• Discard skins.
• Heat oil in heavy large skillet over medium-high heat.
• Add onions and sauté until golden brown, for about 6 minutes.
• Add ginger and stir for 1 minute.
• Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
• Add eggplant and stir until slightly thickened (about 5 minutes).
• Remove from heat.
• Stir in cilantro.
• Season with salt and pepper.

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.

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.