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Baingan-Bharta Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsA, B3, C, P
    MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 large eggplant

    2. 1 medium onion, chopped

    3. 1 (1 1/2 inch) piece of fresh ginger, peeled and coarsely chopped

    4. 3 cloves garlic, coarsely chopped

    5. 1/4 Tablespoon turmeric

    6. 1 green chili pepper, chopped

    7. 1 dried red chili

    8. 1 1/2 Tablespoons fresh cilantro, chopped

    9. 2 medium tomatoes, coarsely chopped

    10. 1 teaspoon salt, or to taste

    11. 1 teaspoon lemon juice

    12. 1 Tablespoon ground coriander

    13. 1/4 teaspoon ground cumin

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast 20-30 minutes or until eggplant is soft. {I cut mine in half, put water in the bottom of the pan and put in a 375 oven for 45 mins} After eggplant cools, peel and chop coarsely. Set aside.

    2. Place onion, ginger, and garlic in blender or food processor with 3 Tablespoons water. Puree to paste. Heat a {non-stick} pan over medium heat and add pureed mixture, along with tumeric. Saute, stirring frequently, about 5 minutes. When it begins to turn brown, add diced chili and 1 Tablespoon cilantro. Saute another minute and add chopped tomatoes.

    3. Lower heat and simmer 10 minutes, stirring occasionally. Add chopped eggplant, raise heat to medium and simmer 10-15 minutes, stirring occasionally. Season with salt, lemon juice, coriander and cumin;

    4. simmer another 5 minutes.

    5. Sprinkle with remaining chopped cilantro and serve with rice. Makes 6-8 servings.

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