If you love eggplants, you got to try this popular Indian dish made with grilled eggplants, onions, tomatoes and spices and herbs. It simply tastes delicious with a unique smoky flavor thar comes from grilled eggplants in the oven or on direct fire.
Ingredients
- 500 – 600 gram (1.2 Ibs.) eggplants
- 4 medium garlic cloves
- 1 to 2 green chilies
- 1 teaspoon cooking oil
- 1/1/2 Tbs cooking oil
- 3/4 cup， tomatoes, deseeded and roughly chopped
- 1/2 tsp, minced ginger
- 3 -4 garlic cloves, finely chopped
- 1/2 tsp, Kashmiri chili powder
- 1/3 to 1/2 tsp garam masala
- 3/4 tsp salt
- 1/2 Tbs lime juice (optional)
- 2 Tbs coriander leaves
Grill the eggplant
- Preheat the oven to 460F
- Place an aluminium foil over a baking tray or use a griddle. Cut the eggplant to two parts and makes two splits on each pat. Brush the cooking oil over eggplants. Insert the garlic cloves and green chilies deep inside the slits. Place the parts on the tray or the griddle with skin side facing top.
- Bake or grill in the oven for about 20-25 mins
- Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and well cooked.
- Cool the eggplant and peel the skin. Mash or chop the eggplant, grilled garlic and green chilies. Peel and chop the tomatoes as well.
Make Baingan Bharta
- Add oil to a hot pot, then add chopped ginger and garlic. Saute for 1-2 minutes till aromatic.
- Add tomato and salt. Cook for about 5 minutes. Add Kashmiri chili powder.
- Stir in mashed eggplant, garlic and green chilies. Saute for about 7 to 8 minutes.
- Stir in Garam Masala. Then immediately turn the heat off.
- Taste test by adding more salt and green chili if required (adding thinly sliced fresh chili is perfectly fine). Garnish with coriander leaves. Add a splash of lime juice if you like.
- Serve baingan bharta with roti, rice or naan.
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