Indian 35 min

Baingan Bharta (Smoky Eggplant Mash)

Name: Baingan Bharta (Smoky Eggplant Mash)
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 large eggplants; 2 tbsp mustard oil or vegetable oil; 1 tsp cumin seeds; 1 large onion, finely diced; 2 green chilies, slit; 3 cloves garlic, minced; 1 inch ginger, grated; 2 medium tomatoes, diced; 1 tsp turmeric; 1 tsp ground coriander; Salt to taste; Fresh cilantro for garnish

VeganSmokyIndian

Ingredientsfor 2

160

Cal

Protein

18g

Carbs

Fat

12 large eggplants
22 tbsp mustard oil or vegetable oil
31 tsp cumin seeds
41 large onion, finely diced
52 green chilies, slit
63 cloves garlic, minced
71 inch ginger, grated
82 medium tomatoes, diced
91 tsp turmeric
101 tsp ground coriander
11Salt to taste
12Fresh cilantro for garnish

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Instructions

1
Roast whole eggplants directly over a gas flame, turning with tongs, for 10-12 minutes until skin is completely charred and flesh is soft. Alternatively, broil in the oven for 20 minutes.
2
Let cool slightly, peel off charred skin. Mash the smoky flesh roughly with a fork — keep it chunky.
3
Heat oil in a pan. Add cumin seeds and let them splutter.
4
Add onion and green chilies. Cook until onion is golden, about 6 minutes.
5
Add garlic, ginger, turmeric, and coriander. Stir for 1 minute.
6
Add diced tomatoes and cook for 5 minutes until soft.
7
Add mashed eggplant, mix well, and cook for 5-7 minutes. The smoky flavor is the star. Garnish with cilantro and serve with roti.