Baingan (Eggplant) Bhartha
- Serves:
- 4
- Cooking Time:
- 25 minutes cook time plus roasting
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Lactose Free, Vegan
- Print Recipe:
- 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
- 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.
- Cooldown the eggplants and remove the skin. Mash the eggplant with a fork or potato masher.
- 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.
- 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
- 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.
- Cooldown the eggplants and remove the skin. Mash the eggplant with a fork or potato masher.
- 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.
- Remove the pan from heat. Garnish with fresh coriander and red chillies. Serve it with flatbread, naan or rice. Enjoy!
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