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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 5  |   cook time 45 min

ingredients

notes

to make vegan, substitute margarine or non-dairy spread for butter. 

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 the spice powder helps prevent it from burning.

instructions

1

Preheat oven to 450º. Peel eggplant and cut into 2-inch cubes. Toss with 1 tbs oil and ½ tsp salt. Roast on baking sheet for 20 to 30 min until browned, tossing after 15 min.


Finely chop onion. Heat 1 tbs oil in large frying pan on medium.  Add WHOLE SPICES to pan, stir 1 min, then add onion. Sauté 7 to 10 min until lightly browned.


3

Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 1 tbs butter, and 2 tbs water. Sauté 2 min.


4

Mix in tomato sauce and ½ tsp salt. Cover and simmer on low 10 min; stir occasionally.


5

Add roasted eggplant cubes and ¼ to ½ cup warm water. Simmer 2 min. Add salt and lime juice to taste.

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