This oven-roasted recipe for Baingan Bharta (Indian eggplant) is a healthy dish of mashed eggplant, simmered stovetop in a thick tomato-pepper sauce.
Ingredients
GARAM MASALA
EGGPLANTS
PEPPER
ONION
OIL
TOMATOES
CHILLIES
GARLIC
CINNAMON
CILANTRO
SALT
MUSTARD SEEDS
CURRY POWDER
CUMIN POWDER
Preheat the oven at 420 F. Then, prick the eggplant all over with a knife or fork before roasting it in the oven.
Prepare the baingan bharta masala. Heat the oil in a large pot on medium heat. Temper the cinnamon and mustard seeds.
Next, fry the onion and garlic until the onion is golden brown.
Then, add the pepper and cook on medium-high heat for about 3 minutes
To add another layer of flavour, add curry powder and cumin and cook for a minute on low heat.
It's time to add the tomatoes! Cook them on medium-high heat - while continuing to stir. The result should be a soft and mushy mixture.
After the eggplant has cooked and cooled, peel off the skin and mash the flesh
Then add the mashed eggplant along with chillies to the tomato-pepper mixture. Cover and simmer on low for 10 minutes.
Finish with salt, garam masala and cilantro and simmer for another 10 minutes on low heat.
Excellent source of vitamin C
Good source of dietary fibre
Low in fat, including saturated fat
Rich source of vitamin A