Baingan Bharta - Indian Style Mashed Eggplants
This puréed roasted eggplant dish is one of our favourite staff lunches, and Varsha's recipe is the best!
Ingredients
- 6-7 Chinese eggplants
- 2½ Tbsp coconut oil
- 1 tsp cumin, whole
- 5 onions, chopped
- 1 inch ginger, minced
- 3 fresh chilies, minced
- 5 cloves garlic, minced
- 1 tsp kashmiri pepper ground or paprika
- 2 Tbsp coriander, ground
- ½ tsp cumin, ground
- ½ tsp turmeric, ground
- Salt to taste
- 4 large tomatoes
- 1½ tsp Garam Masala, ground
- Fresh coriander leaves (opt)
Method
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1
Preheat oven to 400°F.
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2
Remove the heads and score the eggplants by making several diagonal slices in the skin. Cover them thoroughly with 1 Tbsp of the oil. Place in a roasting dish and roast until soft and slightly brown, about 10-15 minutes.
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3
When the eggplant is finished, remove from oven. When it’s cool enough to handle, put it in the food processor and purée.
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4
Meanwhile, add the remaining coconut oil to a medium pot. Turn on medium heat and add the cumin seeds. Fry for a few seconds and add the onions. Sautée until brown, stirring often, about 10 minutes.
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5
Add ginger, chilies and garlic, stir and continue to fry for a couple of minutes. Add the paprika, turmeric, coriander, ground cumin and salt, then stir.
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6
Add the chopped tomatoes, stir, and let simmer 5-7 minutes until cooked- you should see the oil rise to the top when they are fully cooked.
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7
Add the puréed eggplant and stir until consistent. Season with garam masala and serve with chopped coriander leaves on top.
