baingan bharta recipe
Baingan bharta is a roasted eggplant dish which typically gets it's smoky flavor by roasting it whole over an open flame. We simplify the recipe by roasting eggplant cubes in a hot oven, and adding the smokiness with black cardamom and onion seeds in our whole spice mix.
servings 4 to 6 | cook time 30 min
- 2 eggplants | ~8 cups cubed
- 1 small yellow onion | 1/2 cup finely chopped
- 1-inch cube peeled, fresh ginger | 1 tsp finely grated
- 4 garlic cloves | 2 tsp finely grated
- 1 cup tomato sauce | 8 oz
- 1 tbs butter or non-dairy spread
- 1 lime
- vegetable oil or ghee
- 1 Inspired Indian Baingan Bharta Spice Kit
cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.
resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.
adding a bit of water with spice powder helps prevent them from burning.
1 Preheat oven to 425. Peel and cut 2 eggplants into 3-inch cubes and place on baking sheet. Toss with 2 tbs vegetable oil and 1 tsp salt. Roast 20 min at 425 degrees until browned, flipping once half-way through
While eggplant is roasting, finely chop onion.
2 Heat 1 tbs oil in frying pan on medium. Add WHOLE SPICES, stir for a minute, then add chopped onion and 1 tsp salt. Sauté 5 minutes until lightly browned. Add a splash of water if they start to dry out.
While onions are frying, peel and finely grate a 1-inch cube of fresh ginger and 4 garlic cloves.
3 Add SPICE POWDER, stir a few seconds, then add tomato sauce. Cover and simmer on low 15 minutes; stir occasionally. Add eggplant, salt to taste, a squeeze of lemon or lime juice.