Plat
Baingan Bharta (Smoky Roasted Eggplant)
1 hPour 4Nutri-Score B€
B
1 h
1 hBaingan Bharta (Smoky Roasted Eggplant)
recette de
Flavour Network
@flavour.network
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggplant (whole, pricked with a fork)Fruits et légumes2 morceaux
onion (finely chopped)Fruits et légumes1 morceau
tomato (chopped)Fruits et légumes3 morceaux
green peas (fresh or frozen)Fruits et légumes150 g
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes15 g- green chilli (finely chopped)Fruits et légumes1 morceau
cooking oilÉpicerie30 ml
cumin seedsÉpices5 g- coriander powderÉpices5 g
- turmericÉpices2 g
- red chilli powderÉpices2 g
- garam masalaÉpices3 g
saltÉpices6 g- coriander leaves (chopped)Fruits et légumes15 g
- paratha (warm, for serving)Boulangerie4 morceaux
par portion
Nutrition
213kcal
- Glucides
- 26 g
- Protéines
- 6 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Finish and serve
- Scatter over the coriander leaves.
- Serve hot with fresh paratha.
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