We have been fond of Indian food nearly as long as we have been a couple. Through those many years, we have worked together trying to improve our recipes. Our Baingan Bharta has taken on many ingredients in the past. That is until we found what we think is the best spice combination for our recipe. For many years, this baingan bharta recipe has remained unchanged simply because we love the way it tastes. We want to share this wonderful flavor with all those who love either Indian Cuisine or just eggplant in general.
Eggplant is a versatile vegetable. It works well in Italian food, salads and so much more. Eating it in an eggplant curry recipe happens to be our favorite way. Enjoy over rice or with some warm naan or paratha.
We strive to create vegan recipes whenever we can. This eggplant bhartha happens to be vegan. We hope you enjoy our Indian Eggplant Dish as much as we do.
Now if you are looking for a spicy stew, double up on the Serrano Pepper. If you are looking for a less spicy recipe, remove the seeds and the membrane before adding the pepper to this dish. This process will give you the Serrano flavor with less of the heat.
Baingan Bharta Ingredients
- Serrano Pepper – 1 Minced
- Eggplant – 2 Large
- Tomatoes – 2 Large, Peeled and Chopped
- Fresh Ginger – 2 Teaspoons, Minced
- Garlic – 2 Large Gloves, Minced
- Onion – 1 Large, Chopped
- Crushed Red Pepper – ¼ Teaspoon
- Cumin – 1 ½ Teaspoons, Ground
- Paprika – 1 Teaspoon
- Turmeric – ½ Teaspoon, Ground
- Salt – ½ Teaspoon
- Garam Masala – ¾ Teaspoon, Ground
- Lemon Juice – 1 Tablespoon
- Cilantro – Chopped to ¼ Cup
- Sunflower Oil – ¼ Cup
How to prepare Baingan Bharta
Preheat Oven to 400 Degrees. Use the same temperature on convection, should your oven allow.
Using a fork, puncture each eggplant in many areas throughout the vegetable.
Now, place half the Sunflower Oil in a baking dish.
Add the eggplant to the oiled baking dish.
Flip the eggplant over and rug in the oil to coat.
Place in the preheated oven.
On convection, cook the eggplant for 50 minutes, or until softened. Some ovens cook faster. If you are not using convection, your cooking time might be longer. Either way, be sure to check on the eggplant, so it does not burn.
Halfway through the cooking time, turn the eggplant over. The eggplant will be deflated once cooked.
Once cooked, let cool. Use a fork to scrape off the eggplant
Meanwhile, as the eggplant cooks, peel and chop the onion.
Mince the ginger until you have two teaspoons full.
Next, dice the Serrano Pepper. For a less spicy recipe, remove the seeds and the membrane.
Peel and Chop the tomatoes – Here is the link How to Peel Tomatoes.
Puree half of the tomatoes, in a blender or Ninja Auto-iQ.
While the eggplant cools, sauté the onion and ginger with the remaining Sunflower Oil in a large pan. Cook until the onion is translucent.
Next, add the garlic and serrano pepper and cook until the garlic begins to brown.
Now, add the pureed tomatoes and chopped tomatoes to the pan with the half teaspoon of salt, the crushed red pepper, the cumin, the paprika, and the turmeric. (do not add the garam masala at this time)
Cook for 10-20 minutes. Or until the tomatoes make a sauce. Stir occasionally.
While the tomato mixture cooks, use a fork to scrape off the eggplant contents from the skin. Discard the skin.
When the tomatoes are ready, add the eggplant and garam masala. Stir to mix the ingredients.
Now, you will cook for an additional 15 minutes. Still occasionally.
At this time, add the cilantro and stir.
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