Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro

Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 18 mins
  • Serves: 6,Yield: 6side dish servings

    • About This Recipe

    “One of my fav Indian recipes. Great with naan or rice.”

    Ingredients

  • 2mediumeggplants, halved lengthwise
  • 1/3 cupvegetable oil
  • 2largeonions, coaresly chopped
  • 3tablespoonsfinely chopped peeled ginger
  • 1lbtomato, coarsely chopped
  • 2teaspoonsground cumin
  • 1 1/2 teaspoonssweet paprika
  • 1teaspoonground coriander
  • 1/2 teaspooncayenne pepper
  • 1/3 cupchopped fresh cilantro

    • Directions

  • Preheat oven to 350°.
  • Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
  • Roast eggplant until flesh is soft, about 1 hour.
  • Cool slightly.
  • Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
  • Discard skins.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add onions and sauté until golden brown, for about 6 minutes.
  • Add ginger and stir for 1 minute.
  • Add tomatoes and next 4 ingredients.Sauté for 5 minutes to blend flavors.
  • Add eggplant and stir until slightly thickened (about 5 minutes).
  • Remove from heat.
  • Stir in cilantro.
  • Season with salt and pepper.

    • Reviews

  • “This is not a pretty dish to look at, but the flavor is very good and the flavor of the eggplant came through nicely. I think the seasonings were balanced, not too much spice. The onions were slightly heavy, I might go with smaller ones next time. Overall, a very nice Indian dish, it went well with rice, I also served it with chole as part of a vegetarian meal. Thanks for the recipe!”

  • “Delicious!Added garam masala as other reviewer suggested. Super easy, and a great way to use up a surplus of eggplants and tomatoes!”

  • “This was easy and delicious.Unfortunately, I didn’t have ginger in the house, but I’m looking forward to making it again with that.I don’t care for cilantro, so I didn’t use that either.The sweetness of the roasted eggplant and fresh tomato was so nice with the bit of hear from the spices. This could easily become one of my go-to recipes.”

  • “I only had 1 eggplant so I scaled back the recipe.I think I used too much ginger, though.Otherwise this recipe was AWESOME!Just like I’ve had from Indian restaurants.Served over Jasmine rice (no Basmati rice on hand).Thanks for a great recipe!Will be making again.”

  • “my husband (who loves eggplant), made this for me (who didnt like eggplant), and i was a convert. i think he took some liberties and used garam masala and chili powder instead of the paprika and cayenne pepper (as these are the spices more commonly used in traditional indian cooking). he also used mustard seeds. as sue L says, the visual appeal is not so great, but its definitely my favorite way to have eggplant now. i wil lbe asking him to make this for me again”

  • “A little bit peppery — it sort of swamps the flavor of the eggplant and tomato.Still, quite good.Served it with jasmine rice as a main dish.”

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