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Baingan Bharta (Smoky Roasted Eggplant)
1 Std.Für 4Nutri-Score B€
B
1 Std.
1 Std.Baingan Bharta (Smoky Roasted Eggplant)
rezept von
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2 Rezepte
3 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
eggplant (whole, pricked with a fork)Obst & Gemüse2 Stücke
onion (finely chopped)Obst & Gemüse1 Stück
tomato (chopped)Obst & Gemüse3 Stücke
green peas (fresh or frozen)Obst & Gemüse150 g
garlic (minced)Obst & Gemüse3 Stücke
ginger (grated)Obst & Gemüse15 g- green chilli (finely chopped)Obst & Gemüse1 Stück
cooking oilVorräte30 ml
cumin seedsGewürze5 g- coriander powderGewürze5 g
- turmericGewürze2 g
- red chilli powderGewürze2 g
- garam masalaGewürze3 g
saltGewürze6 g- coriander leaves (chopped)Obst & Gemüse15 g
- paratha (warm, for serving)Backwaren4 Stücke
pro Portion
Nährwerte
213kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 6 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Backofen
Backblech
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the eggplants
- Prick the eggplants with a fork and place them on a baking tray.
- Roast in the oven at 220 °C until the skin is charred and the flesh is completely soft.
- Schritt 2
Scoop the smoky flesh
- Let the eggplants cool slightly, then peel off the charred skin.
- Mash the smoky flesh in a bowl and set aside.
- Schritt 3
Sauté the aromatics
- Heat the oil in a frying pan and crackle the cumin seeds.
- Add the onions and cook until golden.
- Stir in the garlic, ginger and green chilli.
- Schritt 4
Add tomatoes and spices
- Add the tomatoes and cook until soft and the oil separates.
- Stir in the coriander powder, turmeric, red chilli powder, garam masala and salt.
- Schritt 5
Add peas and eggplant
- Add the green peas and cook until tender.
- Stir in the mashed smoky eggplant and simmer to combine the flavours.
- Schritt 6
Finish and serve
- Scatter over the coriander leaves.
- Serve hot with fresh paratha.
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