Plato principal
Baingan Bharta (Smoky Roasted Eggplant)
1 hPara 4Nutri-Score B€
B
1 h
1 hBaingan Bharta (Smoky Roasted Eggplant)
receta de
Flavour Network
@flavour.network
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
eggplant (whole, pricked with a fork)Frutas y verduras2 piezas
onion (finely chopped)Frutas y verduras1 pieza
tomato (chopped)Frutas y verduras3 piezas
green peas (fresh or frozen)Frutas y verduras150 g
garlic (minced)Frutas y verduras3 piezas
ginger (grated)Frutas y verduras15 g- green chilli (finely chopped)Frutas y verduras1 pieza
cooking oilDespensa30 ml
cumin seedsEspecias5 g- coriander powderEspecias5 g
- turmericEspecias2 g
- red chilli powderEspecias2 g
- garam masalaEspecias3 g
saltEspecias6 g- coriander leaves (chopped)Frutas y verduras15 g
- paratha (warm, for serving)Panadería4 piezas
por ración
Nutrición
213kcal
- Carbohidratos
- 26 g
- Proteínas
- 6 g
- Grasas
- 10 g
lo que usará
Utensilios
Horno
Bandeja de horno
Sartén
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Finish and serve
- Scatter over the coriander leaves.
- Serve hot with fresh paratha.
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