Indian Baingan Bhartha

Baking sheet/tray; Large skillet/frying pan; Fork/potato masher

10

35

Indian

Indian, Baingan Bhartha, Eggplant, Spices, Herbs

lunch, dinner

1

1 large eggplant (aubergine)

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ginger paste or freshly grated ginger root

2 green chillies, finely chopped

½ teaspoon turmeric powder

½ teaspoon garam masala powder

2 tomatoes, finely chopped

Salt to taste

Preheat the oven to 350°F (175°C). Place the eggplant on a baking sheet and roast for 20 minutes until it is soft and lightly browned. Remove from the oven and let cool. Once cooled, peel off the skin and mash the flesh with a fork or potato masher. Set aside.

Heat the oil in a large skillet over medium heat. Add the cumin seeds and mustard seeds and cook until they start to sizzle. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger paste or grated ginger root and cook for another minute until fragrant.

Add the green chillies, turmeric powder, garam masala powder, tomatoes and salt to taste. Cook for another 5 minutes until everything is combined and heated through.

Add the mashed eggplant to the skillet and mix everything together until combined. Cook for another 5 minutes until heated through before serving hot with chapati or rice of your choice!

Calories – 250 kcal; Fat – 10 g; Carbohydrates – 30 g; Protein – 5 g; Sodium – 300 mg; Fiber – 6 g

This delicious Indian Baingan Bhartha is made with roasted eggplant mashed with spices like cumin seeds, mustard seeds, turmeric powder & garam masala powder along with onions & tomatoes for an incredibly flavorful meal! It’s easy to make & ready in just 35 minutes!

4

Some commonly used spices in Indian cuisine include cumin, coriander, turmeric, ginger, garlic, and garam masala.