Baingan Bharta Oven Recipe

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant …

WebJan 5, 2021 · Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, …

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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OvenRoasted Baingan Bharta (Indian Eggplant Recipe)

WebAug 29, 2019 · Add the mashed eggplant and chillies to the tomato-pepper mixture. Cover and simmer over low heat for 10 minutes. To finish, …

1. Preheat the oven to 420 degrees F. Using a sharp knife or fork, poke around each eggplant.
2. Roast the eggplant in the oven for 45 minutes, turning at 25 minutes. You want to ensure the eggplants are cooked through.
3. In a large pot, on medium-high heat, add oil and fry the cinnamon stick and mustard seeds. Once the seeds start crackling, add the onion and garlic. Fry until medium brown.
4. Add the peppers and cook until soft (about 3 minutes) followed by the curry powder and cumin. Cook for an additional minute, to allow the spices to release their flavor.

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Baingan Bharta (Oven Roasted Eggplant) Foodie …

WebDec 28, 2011 · Preheat oven to 400 degrees F. Prick the eggplants all over with a fork. Place them on a foil-lined baking sheet and roast in the oven …

1. Preheat oven to 400 degrees F. Prick the eggplants all over with a fork. Place them on a foil-lined baking sheet and roast in the oven until the skin is wrinkled and the flesh is soft, 40-50 minutes.
2. Remove the eggplant from the oven and cool. Once cool, peel off the skin and discard. Chop the eggplant flesh and set aside.
3. Heat the oil in a large skillet over medium heat. Add the cumin seeds, which will start to sputter when they hit the oil. After a few seconds, add the onion. Cook, stirring occasionally, until the onions are translucent. Add the ginger, garlic and pepper and cook another minute until fragrant. Stir in the tomatoes, turmeric, garam masala and salt and cook until tomatoes start to soften, 4-5 minutes. If the mixture gets too dry, add a tablespoon of water.
4. Add the chopped eggplant with any juices to the spice mixture and stir to combine well. Stir in the peas, then cover and cook another 6-7 minutes until the flavors are melded and peas are heated through. Adjust seasoning to taste. Stir in the cilantro just before serving.

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