Baingan Bharta sounds much better than the simple translation eggplant puree , right? The idea of cooking this dish is thanks to dear Vimala. I probably would not have chosen it myself, as it does not look great appetizing (look up). When researching the preparation of course, I quickly realized how delicious that will be. Meanwhile, I also know that it can be enjoyed not only as a main course, but also as a side dish. It tasted fabulous in the end, otherwise I would not share it with you.
Unlike many other dishes, Baingan Bharta is very easy to cook. The aubergines are first roasted until their skin turns black and the interior is beautifully soft. This is traditionally done over an open flame, but the average citizen – I – does not have a gas stove. But the dear Vimala gave me a tip and that in the last second, because I had oiled the aubergines first and wanted to push them in the whole in the oven!
Okay, read and implemented immediately.
Without a chopping board ( better do not ask … ) I then halved the slippery eggplant and then roasted under the grill for just under 25 minutes until the pulp was nice and soft and the skin burned nicely. I simply scraped the flesh with a tablespoon of skin. To save time in the evening, I have already roasted the aubergines at noon. The extra time I would need in the evening for the Paratha (an Indian flatbread that can be filled with all sorts of things).
Preparing works so great. Just put the pulp in a bowl and cover with cling film.
In addition to the Baingan Bharta come onions, tomatoes and a few spices. It all adds up to an unbelievably tasty dish that I really want to recommend to you. Of course, only if you like aubergines
- 2 eggplants (together approx. 600 – 700 g)
- some oil
- 200 g of tomatoes
- 1 medium onion
- ¼ teaspoon cumin seeds
- 10 g of ginger
- 1 – 2 garlic cloves
- ½ tsp cilantro
- ½ tsp Deggi Mirch or ¼ tsp chilli or ½ tsp paprika (mild)
- ¼ tsp cumin
- ½ tsp Garam Masala
- 1 tbsp oil / ghee
- lemon juice
- if necessary, a pinch of sugar
- chopped cilantro / parsley
- Wash aubergines thoroughly, dry and cut in half. Rub outside with a little oil and place with the cut side on a baking tray. Switch on grill function and roast for 20 – 30 minutes. The eggplants are ready when the skin is beautifully black and the flesh soft.
- It is best to scrape out the flesh with a spoon or to peel off the skin by hand. Chop finely with a knife and set aside. Possibly. Cover with foil.
- Finely chop the tomatoes and onions, provide spices (cumin seed separated from ground spices). Peel ginger and garlic and finely grate / dice / squeeze. Set everything aside.
- Heat the oil in a medium-sized pan and add the cumin. Wait for bubbles to rise.
- Add onions, fry until they are cooked and take on a golden yellow color.
- Add ginger-garlic paste and fry briefly until the characteristic scent liberates.
- Add tomatoes and remaining spices and stir-fry until they are cooked and some oil settles on the edge.
- Add the aubergine purée, stir well and simmer for at least 10 minutes at low speed. Season with salt and a dash of lemon juice. Stir occasionally.
- Garnish and serve with a dollop of yogurt and some coriander leaves.
Note: This entry was edited on