Baingan Bharta

Baingan Bharta

I’ve been on an Indian food making deal lately. I’m not sure if my attempt is to start eating more healthy, or if it is to get rid of an array, and large quantity of Indian spices. Who knows, but I’m leaning more on the side of trying to eat more healthy, and I think Indian food, for the most part, is a good example of using great spices that are good for you, as well as getting more vegetables incorporated into the meat. This is a perfect example of this type of dish, baingan bharta.

Baingan bharta is roasted eggplant dip, similar in some ways to baba ghanoush. This one however uses different spices, and really makes it an awesome eggplant curry that is perfectly paired with naan, or other Indian style bread, or better yet served with a small bit of rice.

Baingan Bartha Recipe

Let’s get started.

Ingredients:

  • 1 whole eggplant, medium to large in size
  • 2 whole vine ripened tomatoes, quartered
  • 1/2 whole red bell pepper, diced
  • 1/2 tbsp fresh ginger, finely diced
  • 2 whole green Indian chili, stem removed, or 1 for less spiciness
  • 1 tbsp cumin seeds
  • 1 tsp red chili flakes
  • 1/2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp salt, to taste
  • 2 tbsp canola oil
  • 1 tbsp fresh cilantro

The beauty of this is the roasting of the eggplant. Much like baba ghanoush, you can get your charcoal grill going, and place the eggplant directly onto the coals so you get that awesome smoky flavor into the dip.

If you do not have a charcoal grill, you could roast on high heat in the oven until the flesh is nice and charred all the way around the eggplant.

Once the eggplant cools, and trust me you want it to cool, remove the skin, and reserve the rest of the eggplant.

Chop the eggplant into medium sized cubes and set to the side as you prepare the remaining ingredients.

To a food processor, add the tomatoes, green chili, and ginger and pulse until you have a salsa like consistency.

How to make baingan bartha

 

To a large skillet, on medium-high heat, add in the canola oil, letting it come to temperature. Add in the cumin seeds and let them begin to pop, only a few seconds, then add in the bell pepper, and tomato mixture. Give this a good stir and let it come to a simmer.

Next add in the remaining spices, and continue to stir. Once all of the spices are incorporated, add in the chopped eggplant. Let this cook on medium heat, uncovered for about 10 minutes. Everything should begin to thicken, just a bit. Remove from the heat, and let it cool to room temperature.

Now you are ready to serve. Add some of the eggplant dip to a serving dish, top with some cilantro, and serve alongside warm naan or cooked rice.

This stuff is highly addicting. It has all of those great Indian flavors that you would expect, along with some spice from the chilies. Let’s just say my daughter loved this, and I did as well. If you are looking for another great eggplant dip, give this one a try. I hope you enjoy!

Baingan Bharta
Author: 
Recipe type: Snacks, Dips, Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 whole eggplant, medium to large in size
  • 2 whole vine ripened tomatoes, quartered
  • ½ whole red bell pepper, diced
  • ½ tbsp fresh ginger, finely diced
  • 2 whole green Indian chili, stem removed, or 1 for less spiciness
  • 1 tbsp cumin seeds
  • 1 tsp red chili flakes
  • ½ tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp salt, to taste
  • 2 tbsp canola oil
  • 1 tbsp fresh cilantro
Instructions
  1. The beauty of this is the roasting of the eggplant. Much like baba ghanoush, you can get your charcoal grill going, and place the eggplant directly onto the coals so you get that awesome smoky flavor into the dip.
  2. If you do not have a charcoal grill, you could roast on high heat in the oven until the flesh is nice and charred all the way around the eggplant.
  3. Once the eggplant cools, and trust me you want it to cool, remove the skin, and reserve the rest of the eggplant.
  4. Chop the eggplant into medium sized cubes and set to the side as you prepare the remaining ingredients.
  5. To a food processor, add the tomatoes, green chili, and ginger and pulse until you have a salsa like consistency.
  6. o a large skillet, on medium-high heat, add in the canola oil, letting it come to temperature. Add in the cumin seeds and let them begin to pop, only a few seconds, then add in the bell pepper, and tomato mixture. Give this a good stir and let it come to a simmer.
  7. Next add in the remaining spices, and continue to stir. Once all of the spices are incorporated, add in the chopped eggplant. Let this cook on medium heat, uncovered for about 10 minutes. Everything should begin to thicken, just a bit. Remove from the heat, and let it cool to room temperature.
  8. Now you are ready to serve. Add some of the eggplant dip to a serving dish, top with some cilantro, and serve alongside warm naan or cooked rice.

 



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