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Baingan Bharta (Smoky Roasted Eggplant)
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Baingan Bharta (Smoky Roasted Eggplant)

1 hServes 4Nutri-Score B€
from @flavour.network3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggplant (whole, pricked with a fork)Produce2 pieces
  • onion (finely chopped)Produce1 piece
  • tomato (chopped)Produce3 pieces
  • green peas (fresh or frozen)Produce150 g
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • green chilli (finely chopped)Produce1 piece
  • cooking oilPantry30 ml
  • cumin seedsSpices5 g
  • coriander powderSpices5 g
  • turmericSpices2 g
  • red chilli powderSpices2 g
  • garam masalaSpices3 g
  • saltSpices6 g
  • coriander leaves (chopped)Produce15 g
  • paratha (warm, for serving)Bakery4 pieces

per serving

Nutrition

213kcal

Carbs
26 g
Proteins
6 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Finish and serve

    • Scatter over the coriander leaves.
    • Serve hot with fresh paratha.
    Step 6
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