Baingan Bharta
Made from roasted eggplant simmered with onion, garlic, ginger, and fresh tomatoes in a mixture of warm spices, baingan bharta is a simple dish with a bold, smoky, and deeply comforting flavor. It's easily one of the best ways to serve eggplant, even to the eggplant skeptics out there, and has a meaty, soulful flavor you won't believe you can make in such a short period of time. Serve with rice or fresh naan bread and your favorite sides for the perfect dinner!
Ingredients
- 1 large Italian Eggplant cut in quarters
- ½ tsp smoked paprika
- 1 pinch salt
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ onion diced
- 2 inch nub ginger minced
- 2 cups tomatoes chopped
- 1 tbsp turmeric
- 1 tsp garam masala
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water
- ½ cup cilantro chopped
Instructions
- Quarter eggplant and sprinkle with sea salt and smoked paprika.
- Put on oiled sheet pan in 400 degree oven skin-up for 20 mins.
- Once cooked, let it cool enough to handle, peel skin off and roughly chop the “meat.” It will be more of a mash or puree. Reserve.
- In a deep skillet over medium heat, add 1 tbsp olive oil then saute garlic, yellow onion, and ginger until toasty and translucent. Season with salt.
- Add chopped tomatoes. Season with sea salt and ground black pepper and cook for 4 mins until tomatoes are releasing juices and making a rich sauce.
- Add turmeric and garam masala and cook 2 mins, then add eggplant and ½ cup water and cook 2-3 more minutes to incorporate all flavors.
- Taste for salt and adjust if needed.
- Last add cilantro if desired to the cooked eggplant curry and stir.
- Garnish with fresh cilantro, and serve with rice.
Nutrition
Calories: 168kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 222mgPotassium: 730mgFiber: 7gSugar: 9gVitamin A: 1208IUVitamin C: 21mgCalcium: 45mgIron: 2mg
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