Indian roasted eggplant baingan bharta

Name: Indian roasted eggplant baingan bharta
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 2 pcs aubergine; 2 pcs onion; 3 pcs tomatoes; 4 cloves garlic; 15 g ginger; 1 pc green chilli pepper; 1 teaspoon turmeric; 1 teaspoon ground caraway; 1 teaspoon ground coriander; 0.5 teaspoon garam masala; 2 tablespoons vegetable oil; 1 teaspoon salt; 1 handful coriander

Eduard LáskaSpicyIndian Cuisine x se líbilo

Baingan bharta is one of the best loved vegetarian dishes of northern India and Pakistan. Cooks roast the eggplant whole until the skin chars and the soft flesh takes on a deep smoky aroma. The mashed flesh is then simmered with tomatoes, onion, garlic, ginger and a blend of spices called garam masala. What forms is a thick, spiced sauce full of flavor. In India it is scooped up with pieces of warm naan bread. It is a humble dish of everyday ingredients, yet it tastes rich and satisfying.

Příprava: 10min

Vaření: 55min

CELKOVÝ ČAS: 1h 5min

Step by step process

Roasting the eggplant

1
Roast the whole eggplant for the baingan bharta. Set the oven to 220 °C. Pierce each eggplant all over its surface with a fork, coat it with a thin film of oil and arrange the eggplants on a parchment-lined tray. Bake them for 35 to 40 minutes, until the skin chars and the flesh has gone completely soft. Leave them to rest and cool for 10 minutes.
2
Slice the cooled eggplants lengthwise and use a spoon to scrape every bit of the flesh into a bowl, setting the skins aside to throw away. Crush the flesh with a fork into chunkier pieces so that it keeps a rustic character rather than turning into a smooth purée.

Making the tomato sauce

3
Heat the oil in a deep pan over medium heat. Add the chopped onion and, stirring, sauté for 8 to 10 minutes until golden. Add the pressed garlic, grated ginger and chopped green chilli, and stir for 2 minutes.
4
Add the chopped tomatoes together with the turmeric, ground cumin and ground coriander. Let the mixture bubble away for about 8 minutes, stirring now and then, until the tomatoes break down and it reduces into a thicker sauce. Adjust the seasoning with salt at the end.
5
Stir in the prepared eggplant flesh and the garam masala. Combine everything well and simmer over low heat for 5 minutes. Serve sprinkled with fresh coriander alongside warm naan or basmati rice.