Baigan Bharta Recipes

Baingan Bharta – Roasted Eggplant Mash Cook With …

WebAug 22, 2018 · Spicy fire roasted eggplant mash, Baingan Bharta is best enjoyed with roti or parathas. This Punjabi Baingan Bharta recipe uses …

Rating: 5/5(98)
1. Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
2. Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
3. Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
4. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.

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Easy Baingan Bharta (Oven Roasted/Broiled Eggplant …

WebJan 5, 2021 · This easy Baingan Bharta (Smoked Eggplant/Aubergine Curry) recipe uses your oven to achieve the smoky flavor of authentic …

Rating: 5/5(45)
1. Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
2. Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.

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Baingan Bharta (Indian Spicy Roasted Eggplant)

WebApr 19, 2024 · This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and …

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
2. Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

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