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Baingan Bhartha
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Baingan (Eggplant) Bhartha

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$0.00
Serves:
4
Cooking Time:
25 minutes cook time plus roasting
Cuisine:
Indian
Special Diets:
Gluten Free, Lactose Free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 750g (2 large) eggplants, rinsed and dried
  • 2 tablespoon Spice Zen Mustard oil (optional- 1 tablespoon oil & 1 tablespoon ghee)
  • 2-3 teaspoon Spice Zen Curry Powder – Medium (adjust to taste)
  • 2 medium size red onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 1 teaspoon ginger, finely chopped
  • 2 large ripe tomatoes, diced or 1-2 tablespoon passata
  • 1/4 teaspoon Spice Zen Garam Masala for seasoning (optional)
  • 1 teaspoon sea salt (adjust to taste)
  • Fresh coriander leaves & red chillies, chopped for garnish

 

 

  1. Roast the eggplant on an open flame or in the oven. Poke the eggplants with a fork or skewer to avoid them from exploding while roasting. For oven roasting, preheat the oven to 200C (fan-forced). Put the eggplant in a lined baking tray and roast it for approximately 35-40 minutes until the skin starts to char. For open flame, place the eggplant on a direct flame. Keep rotating till the eggplant is well charred.
  2. Cooldown the eggplants and remove the skin. Mash the eggplant with a fork or potato masher.
  3. Heat Spice Zen Mustard Oil/ ghee in a pan over medium heat. Add onion, garlic and ginger. Sauté it for 2-3 minutes till the onion starts to brown. Add Spice Zen Curry Powder - Medium, tomato and salt. Keep stirring till oil/ ghee starts to separate. Add mashed eggplant to the pan and mix well. Cook on low heat for 10-15 minutes. Stir occasionally to avoid it sticking to the bottom of the pan. Taste and add Spice Zen Garam Masala (optional). Stir well.
  4. Remove the pan from heat. Garnish with fresh coriander and red chillies. Serve it with flatbread, naan or rice. Enjoy!

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  • 750g (2 large) eggplants, rinsed and dried
  • 2 tablespoon Spice Zen Mustard oil (optional- 1 tablespoon oil & 1 tablespoon ghee)
  • 2-3 teaspoon Spice Zen Curry Powder – Medium (adjust to taste)
  • 2 medium size red onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 1 teaspoon ginger, finely chopped
  • 2 large ripe tomatoes, diced or 1-2 tablespoon passata
  • 1/4 teaspoon Spice Zen Garam Masala for seasoning (optional)
  • 1 teaspoon sea salt (adjust to taste)
  • Fresh coriander leaves & red chillies, chopped for garnish

 

 

  1. Roast the eggplant on an open flame or in the oven. Poke the eggplants with a fork or skewer to avoid them from exploding while roasting. For oven roasting, preheat the oven to 200C (fan-forced). Put the eggplant in a lined baking tray and roast it for approximately 35-40 minutes until the skin starts to char. For open flame, place the eggplant on a direct flame. Keep rotating till the eggplant is well charred.
  2. Cooldown the eggplants and remove the skin. Mash the eggplant with a fork or potato masher.
  3. Heat Spice Zen Mustard Oil/ ghee in a pan over medium heat. Add onion, garlic and ginger. Sauté it for 2-3 minutes till the onion starts to brown. Add Spice Zen Curry Powder - Medium, tomato and salt. Keep stirring till oil/ ghee starts to separate. Add mashed eggplant to the pan and mix well. Cook on low heat for 10-15 minutes. Stir occasionally to avoid it sticking to the bottom of the pan. Taste and add Spice Zen Garam Masala (optional). Stir well.
  4. Remove the pan from heat. Garnish with fresh coriander and red chillies. Serve it with flatbread, naan or rice. Enjoy!
Mail me to send Recipes: info@spicezen.com.au

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