Baingan Bhartha Seasoninhg
Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.
- 2 Sicilian eggplant
- 2 onion (chopped into large chunks)
- 2 Tbsp ginger (minced)
- 6 tomatoes (coarsely chopped)
- 2 Tbsp oil or ghee
- 2 green hot chili (chopped)
- salt (to taste)
Preheat BBQ or oven broiler to 350°F.
Rub oil on eggplant and roast for about 10-15 minutes or until the skin is bruised. Turn the eggplant to cook other side for another 10-15 minutes. Check for doneness with knife or skewer. Pulp should be quite soft.You could even roast and charr the eggplant on gas flame of your burner too.
Remove from oven/BBQ and let cool. Remove the skin by peeling, keeping the pulp and juices aside in a bowl. Coarsely mash up the pulp.
Heat heavy frying pan on medium heat. Add oil and fry onions until translucent.
Add Jaswant’s Kitchen Baingan Bhartha seasoning. Fry for 1 minute and then add tomatoes, chilies and ginger. Cook for 2-3 minutes until tomatoes become soft.
Add eggplant pulp and juices. Mix well, cover and lower heat to medium-low. Cook for another 5-8 minutes.
Remove lid and continue to cook on low heat until water dries up if there is any present. Add salt to taste.
Serve with naan or chapatti and raita.
Amount: 18 g
May contain traces of mustard, peanuts, tree nuts, sesame seeds and soy.