A Flavorful Indian Eggplant Dish
Baingan Bharta is a classic North Indian dish made with roasted eggplants (baingan). The eggplants are charred, peeled, and mashed, then seasoned with a blend of spices like cumin, coriander, turmeric, and chili powder. It’s a versatile dish that can be served as a side dish, an appetizer, or even a main course when paired with roti or naan.
Ingredients:
- 2 large eggplants (baingan)
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder
- Salt to taste
- 1/4 cup chopped fresh cilantro
Instructions:
Roast the Eggplants:
- Prick the eggplants with a fork a few times.
- Place the eggplants directly on a gas flame or under a broiler until the skin is charred and blackened.
- Alternatively, you can roast them in a preheated oven at 400°F (200°C) until tender and charred.
Prepare the Masala:
- Heat olive oil in a pan over medium heat.
- Add cumin seeds and let them sizzle until fragrant.
- Stir in coriander powder, turmeric powder, chili powder, and salt. Cook for a few seconds.
Mash the Eggplants:
- Once the eggplants are cool enough to handle, peel off the charred skin.
- Place the peeled eggplants in a bowl and mash them with a fork or potato masher.
Combine and Cook:
- Add the prepared masala to the mashed eggplants.
- Mix well until all the ingredients are combined.
- Cook the mixture over low heat for a few minutes, stirring occasionally, to allow the flavors to meld.
Serve:
- Garnish the Baingan Bharta with chopped cilantro.
- Serve hot with roti, naan, or rice.
Tips:
- For a smoky flavor, roast the eggplants over an open flame.
- Adjust the spice level by adding more or less chili powder.
- Add a splash of water if the mixture is too dry.
- For a richer flavor, you can add a dollop of yogurt or a pat of butter.
Enjoy this delicious and satisfying Baingan Bharta!
