Baingan bharta (mashed eggplant) is a vegetarian dish, which is prepared by chopping eggplant after roasting it on an open flame. It is considered as the part of the national cuisines of all states of India, which is originated in the place of Punjab region. The preparation process of this dish begins with the roasting of eggplant on a direct flame to get a smoky flavor. Then the smoked eggplant is mixed with the curry, which is made by mixing various ingredients. There are different varieties of this popular dish that is prepared in several states across the country. This dish is served with the hot rotis or paranthas. It is also cooked in the pressure cooker as it the fast and easy method for preparing delicious dishes. The recipe of baingan bharta is simple and easy, which is sprinkled with garlic and heated on a direct flame then it is cooked with the aromatics ingredients for preparing the tastiest smoky flavor. Eggplant has a mild flavor that absorbs the flavor of other ingredients when cooking. This dish has several regional names such as baingan ka bhurtha, ringan no oro, wangyacga bharit and many more. Eggplant, which is also known as aubergines are popular and can be used in a variety of cuisines. There are two types of commonly available eggplants, which is Asian and western eggplant, Asian eggplants are round or oval in shape, and can be found in a variety of color from deep purple to white-skinned. Western eggplants have shiny purplish-black skin.
Preparation Time: 15-20 minutes
Cook Time: 20-25 minutes
Cooking level: Easy
Tips for preparing incredible baingan bharta
Selecting the right eggplant– The first thing is to choose the right baingan by picking a big, roundish and shiny skin eggplant. The lighter one is the best for preparing baingan bharta as it has fewer seeds.
Roasting on an open flame– it is important to roast the eggplant on an open flame to get the smoky flavor of the dish. Roasting the eggplant in the oven or microwave does not give the same taste as compared to the open flame. It can also be roasted on a barbecue grill to get an amazing flavor.
Giving time– It is important to be given more time while roasting the eggplant, as it needs to be well cooked from inside also. It needs to be roasted on a medium flame for 8-12 minutes, and for more even roasting, it needs to be turned every1-2 minutes.
Cooling– After roasting the eggplant, it should be covered with foil for a few minutes. This process helps to release the skin of the eggplant. Once the skin has been peeled it needs to be soaked in water to remove any burnt skin.
Ingredients for preparing Baingan bharta
Eggplant is spread with garlic and it is heated on a direct flame and then cooked with aromatics to get the tastiest smoky flavor. The recipe for making baingan bharta is as follows:
- 1 big and roundish eggplant
- Garlic cloves-3
For the Bharta:
- oil-3 tablespoons
- nigella seeds-1 teaspoon
- 1 teaspoon grated ginger
- 6 minced garlic cloves
- 1 Onion finely chopped
- Green chilli well chopped
- 2 finely chopped tomatoes
- coriander powder-1 teaspoon
- red chilli powder-1 teaspoon
- ½ teaspoon turmeric powder
- baingan pulp (Roasted)
- chopped coriander-1 tablespoon
- Salt to taste
Procedure for preparing Baingan bharta
Roasting- Take garlic and slice each clove in half, and make five small slits in the eggplant and stuff the garlic cloves in it. Then roast it on a direct flame for 8-10 minutes, it needs to be turned every 1-2 minutes so that it can be roasted on all sides. The eggplant should be soft, and it can be checked by pricking it with a knife or fork to check if it is well cooked from inside. If it is not roasted properly, then roast again for a few minutes.
Peeling– After the roasting process, wrap it with foil and set aside for cooling for a few minutes. Then, peel the covering off and soak it in water to remove any extra-burnt skin, then cut off the stem and chop it finely.
Cooking- for the cooking process, heat oil in a frying pan and then add nigella seeds. After heating it for about 30 seconds, add ginger, garlic, onions, and chopped chillies. Stir fir for few seconds until the onions are reddish in color and soft and after those add tomatoes, coriander powder, turmeric, chilli powder and salt. Then mix all the ingredients, and cover and cook it for few minutes until the tomatoes are soft. After that, add the chopped eggplant and mix, and again cook it for 10-15 minutes while stirring for time to time. Add chopped coriander and mix. Then the dish is ready to serve.
For the best result, a large and fresh eggplant is needed for this recipe, as the other varieties do not have a similar flavor. The best way of selecting the better eggplant is by holding and picking the lighter ones, as the lighter ones have fewer seeds.
The eggplant can also be roasted in the oven, but it does not give the smoky flavor like the open flame.
To roast the eggplant in the oven, make slits, stuff it with the garlic, and put a little amount of oil all over. Heat the eggplant in a 200C oven for 40-45 minutes.
Eggplant provides high nutrition that contains sufficient amounts of vitamins, minerals, and fiber. The minerals and vitamins contained in the eggplant include manganese, folate, and vitamin K. Vitamin K is important in blood clotting. It is completely fat-free, and it has less than one gram of protein in a single serving of eggplant. One cup of eggplant consists of 21 calories and 4.8 grams of carbohydrate. It also contains two grams of naturally occurring sugars in eggplant. 1cup (82g) of eggplant cubes contains the following nutrition:
Fat: 0.1 g per serving
Fiber: 2.9 g per serving
Protein: 0.8 g per serving
Sugars: 2.5 g per serving
Calories: 21 per serving
Carbohydrates: 4.8 g per serving
Sodium: 2mg per serving