Baingan Bharta (Roasted Eggplant Mash)

Baingan Bharta (Roasted Eggplant Mash)

Recipe By: Chef Jaswant Singh, Select Group

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Ingredients

  • 1 Large Eggplant (bharta variety preferred)
  • 1 medium-sized Onion, finely chopped
  • 2 medium-sized Tomatoes, finely chopped
  • 5-6 Garlic Cloves, finely chopped
  • 1 Green Chili, finely chopped
  • 2 grams Red Chili Powder
  • 25 mL Oil (Peanut or Sunflower)
  • 20 grams Cilantro Leaves, chopped
  • Salt, to taste

Instructions

Roasting Eggplant

  • Rinse and dry the Eggplant thoroughly
  • Apply some oil all over and keep it on an open flame to roast. This allows for a smoky flavor in the eggplant.
  • Eggplant can be roasted in the oven as well, however, this will not give a deep smoky flavor
  • Keep turning the eggplant after 2-3 minutes for even cooking
  • Roast the eggplant until a knife can slide in without any resistance
  • Once completely cooked, remove the eggplant from the flame and immerse in a bowl of cold water to cool it down
  • Peel the skin of the eggplant and chop or mash

Preparing Baingan Bharta

  • Heat oil in a pan and add the chopped garlic and onions
  • Saut√© the onions till translucent and add the green chilies and tomatoes
  • Add the red chili powder and stir the mixture well
  • Add the cooked eggplant and mix well with the masala mixture
  • Season with salt and keep stirring for about 4-5 minutes
  • Stir in the cilantro leaves
  • Garnish the delicious smoky baingan bharta with cilantro leaves and serve hot with assorted breads

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