Eggplant, also known as Aubergines in many parts of the world, have little bitter taste or even an astringent quality, but becomes tender when cooked and develops a rich, complex flavor. Eggplant is used in many countries as a cuisine. Sometime in the main course or as a side dish. Due to its texture and bulk, it is sometimes used as a meat substitute in vegetarian cuisine.The fruit flesh is smooth, as it is related to tomatoes. The numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.
In India, eggplants are widely used in Indian Cuisine. It is also known as brinjal over here.Owing to its versatile nature and wide use in both everyday and festive Indian food.it is often described as the "king of vegetables". Roasted, deskinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked is called baingan bharta. Small brinjals are stuffed with ground coconut, peanuts, onions, tamarind, jaggery and spices, and then cooked in oil.
The recipe which I am sharing with you is my version of Baingan Bharta. They are many ways of cooking this dish.This recipe is eaten as a side dish. In this recipe, the big sized oval eggplant is roasted deskinned and then slow cooked in caramelized red onions and tomatoes. The process of show cooking will help to extract all the flavors from spices and infuse in the roasted eggplant, giving a rich texture and taste to the dish.So here I share my version recipe below.
Preparation Time:-15 minutes Cooking Time:-45minutes Standing Time:-10 minutes Total Time:-70 minutes
*1 teaspoon= 5ml
*1 cup= 250ml
* 1 tablespoon= 15ml
Total Servings:- 2-3 persons
1. Eggplant:- 1 (big and oval variety)
2. Onion:- 1 large (finely chopped)
3.Tomatoes:- 2 medium (finely chopped)
4.Tomato Puree:- 2 tablespoon
5. Garlic Paste:- 2 teaspoon
6. Turmeric powder:-1/4 teaspoon
7. Chilli powder:- 3/4 teaspoon
8. Garam Masala Powder:-1/2teaspoon + 1/2teaspoon
9. Water:- 1/2 cup
10. Oil:- 3 tablespoon
10. Coriander Leaves for garnishing
11. Red Chillies:- 2-3 (optional)
12. Salt to taste
13. Sugar:- 1/2 teaspoon
1. Take the eggplant wash and pat it dry. Now pierce the eggplant from all sides with the help of one knife. Place the eggplant in a wire mesh and switch on your cooking stove. Cook and char the eggplant from all the side. Cook until it is soft.(Turn it time to time so that it can cook through easily.) Check by inserting a knife through it. If it is going through the eggplant easily, remove it from heat. Immerse the eggplant in a bowl of water.( It will help in taking out the charred skin easily)
2. Heat a pan and add 3 tablespoons of oil to it. Once the oil is hot add chopped onion and garlic to the pan. Cook till it the onion change its color. The flame should be on medium.
3. Now add chopped tomatoes and tomato puree to the pan. Saute for 2-3 minutes on medium flame.
Add turmeric powder, red chili powder, salt, sugar and garam masala to the pan and cook well.
4. Take the eggplant and peel the charred skin, and cut it into pieces.(it will be little mushy).
5. Now add the eggplant and green peas to the pan. Stir well so that all the ingredients are mixed well. Add a half cup of water to that pan. I add water so that it doesn't burn.Cover the pan and cook it for 30 minutes on a low flame.Stir occasionally. When it is halfway through i.e. after 15 minutes add 1/2 teaspoon of sugar.( I add sugar to reduce the tartness from the tomatoes). Add red chilies to the pan.
6. After 30 minutes, the oil from the dish will float on top. At that moment the dish is ready. Switch off the flame.
7.Takeout in a serving dish and garnish it with fresh coriander.
Serving Tip:- It goes very well with Indian bread such as roti, paratha or naan.
* If you don't have a wire mesh, you can roast it in an oven at 200 degrees Celsius for 45-50 minutes. Depending on your oven.