eggplant bharta

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. 1 Pot 30 min Serve as dip with flatbread or with curries or Dals. Vegan Glutenfree Nutfree Soyfree Recipe

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant

tsp oil

tsp cumin seeds

onion ((chopped))

ginger ((finely chopped))

garlic ((finely chopped))

hot green chilli ((such

turmeric

tsp garam masala

tsp coriander

tsp smoked paprika

tomato ((diced))

eggplant

salt

water

peas

cilantro

Set your instant pot to sauté, once it has heated up, add&nbsp;oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.

Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.

Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.

Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted)&nbsp; then add the peas and cilantro and mix in. Cancel sauté.

Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.

Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.

Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.

Stovetop instructions:

Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.

Baingan Bharta (Eggplant Bharta)

eggplants ((baingan))

garlic cloves

green chilies ((slit, adjust to taste))

oil oil

medium onion ((½ cup chopped, 130 grams))

tomato ((¾ cup deseeded & chopped, 200 grams))

garlic ((fine chopped))

ginger ((fine chopped))

red chilli powder ((adjust to taste))

½ teaspoon garam masala ((read notes))

salt ((adjust

coriander leaves ((fine chopped))

Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.

Preparation

On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.

To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.

In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant &amp; air fry.

Once done, check by inserting a fork into the eggplant. It should go in smoothly &amp; easily meaning it is soft and cooked well. (Check step-by-step photos above)

Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.

Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.

Grilling Eggplants

Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.

Saute for 30 to 60 seconds until aromatic.

Then add chopped onions and saute until they turn light golden.

Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.

Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)

Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.

Taste test and add more salt and green chilli. Garnish with coriander leaves.

Serve baingan bharta with roti, rice or naan.

How to Make Baingan Bharta

Baingan bharta is a popular North Indian dish that will change the way you think about eggplant! Blackened and mashed eggplant is infused with aromatic spices, garlic, ginger, and tomatoes, delivering smoky, creamy, and satisfying flavors in every bite.

Easy Baingan Bharta

neutral oil, divided

smoked paprika

liquid smoke optional

white onion, diced

garlic,

fresh ginger, minced

green chili

cumin

tomatoes

coconut sugar

lime juice

garam masala

Salt & pepper

Rice

Preheat the oven to 475&deg;F and line a baking sheet with aluminum foil. Cut the eggplants in half lengthwise, and make diagonal slashes on each side.

Season the eggplant halves with sea salt, making sure to rub it in. Let the eggplant sit for 10-15 minutes to get rid of some excess water.

When they look like they&rsquo;re sweating, pat the eggplant halves dry with a clean towel. Brush each half with a little oil and season them with smoked paprika, salt, and pepper.

Flip the halves to face down on the foil and roast for 35-40 minutes. Turn the oven to broil on high for another 4-5 minutes to blacken the skins, then remove them from the oven.

When the eggplant is cool enough to handle, peel the skins off (this should be easy) and trim away the hard stems. Chop or mash them in a bowl with 2-3 drops of liquid smoke, then set aside.

Oven method

Brush a little oil over the outside of the eggplant to coat it.

Turn a gas stove flame to medium, then hold the eggplant directly over it with a set of tongs.

Continually rotate the eggplant to evenly char all sides. This process takes around 10-12 minutes, depending on the size of the eggplant.

You&rsquo;ll know it&rsquo;s ready when the eggplant looks completely blackened and charred, and it easily pierces easily with a knife.

Transfer the eggplant to a freezer bag and seal it as it cools. The steam will help loosen the skin, making it peel off easily.

Once cooled, remove all the skins and stems and add them to a bowl to mash.

Open flame

Drain off about half the juice from the can of diced tomatoes. Optionally, remove the tomatoes from the can and finely chop them. Set aside.

Heat about a tablespoon of oil in a large skillet over medium. Add the onion and saut&eacute; until turning translucent, about 2-3 minutes. Add the garlic, ginger, and green chilis, cooking for another 1-2 minutes.

Next, add the cumin, turmeric, and tomatoes. Stir to combine and allow the spices to become fragrant, about 5-6 minutes.

Mix in the mashed eggplant, coconut sugar, and lime juice, cooking for another 4-5 minutes. Just before turning the heat off, stir in the garam masala, salt, and pepper.

Taste and adjust seasonings as needed. Serve the baingan bharta immediately garnished with chopped cilantro and a side of roti, vegan naan, or rice. Happy eating!

Bharta

My authentic recipe for north Indian baingan bharta has creamy, smoky mashed eggplant in a minimally spiced tomato onion sauce. It&#39;s a dish even eggplant haters cannot resist.

Baingan Bharta

Italian eggplants ((or 1 large globe eggplant))

garlic ((crushed and left whole. Halve if large))

tsp avocado oil oil

cumin seeds

onion ((finely chopped))

tbsp grated ginger

tomatoes ((finely diced))

green chili pepper ((like serrano

tbsp coriander

tsp cumin

cilantro ((finely chopped))

Salt

Make deep cuts in the eggplant by piercing the skin and flesh with the tip of a knife. Insert a crushed garlic clove inside each of the cuts until it&#39;s firmly embedded.

Place the eggplants directly over a medium-high gas flame (or on the grill).

Turn the eggplants every three to four minutes with a pair of tongs until the skin is cracked and shriveled and completely charred. The eggplant is ready when a knife inserted in the thickest part goes cleanly through.

Roast eggplants on stovetop or grill

Preheat the oven to 400 degrees. Cut each eggplant into half lengthwise. Make slits in the flesh portion of each half and insert a garlic clove in each. Place cut side down on a foil-lined pan and bake for 30 minutes or until a knife inserted in the thickest part of the eggplant goes cleanly through.

Set the eggplants aside until cool enough to handle.

Roast eggplants in the oven

Carefully peel the charred skin if you roasted the eggplants over an open fire, Don&#39;t be tempted to wash the eggplant because you will also wash off the smoky aroma. If you roasted the eggplants in the oven, it is easier to scoop out the flesh with a spoon. Don&#39;t worry if some charred bits of the skin stay on -- they will add more flavor.

Chop the eggplant roughly. You can also mash the eggplant with a fork or potato masher, but I prefer chopping for the best texture and flavor.

Peel eggplants

In a saucepan, heat the oil and add the cumin.

Once the cumin darkens slightly, add chopped onions and green chili peppers. Season with salt and sauté the onions over medium heat until the onions soften and start to brown.

Add the ginger to the onions and sauté for a minute.

Stir in the chopped tomatoes. Mix, and let them cook another five minutes or so until pulpy. Don&#39;t cook them for too long or until the oil separates because they will be too acidic by that time. You want the tomatoes to remain slightly sweet.

Stir in ground coriander, ground cumin, cayenne and turmeric. Mix well and toast the spices, about a minute.

Add the chopped or mashed eggplant and mix thoroughly until it disappears into the sauce. Add salt as necessary.

Turn off the heat after five minutes.  Garnish with cilantro and serve hot.

Make baingan bharta

This baingan bharta is as good, or better, than anything I've eaten at a restaurant. It is my favorite Indian dish to make, and everyone at home loves it including my fussy teenager.

I made the Baingan Bharta and loved it. Thanks for showing us how to prepare delicious healthy food Vaishali.

This was absolutely delicious as always! I made it with red onion seeing as that's what I had in the house but I'm so glad I did because it made it slightly sweet and extra special - I'd definitely recommend it!

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