Here is my one more attempt to put eggplant in a yummy way on the plate. I love this version of bharta (I have another version, which I will post later).
The verdict is that my husband actually ate all of it that I served on his plate. Of course, it was little less than usual, but still, I am happy :)
Baigan Bharta - बैगन भरता (Mashed and Baked Eggplant in Spices)
Baigan (Eggplant) - 1 big one
Onion - 1.5 cups (finely chopped)
Tomato - 1.5 cups (finely chopped)
Hari Mirch (Green Chillies) - 2 big ones, finely sliced
Adrakh (Ginger) - 1 inch piece, shredded or finely chopped (as you may prefer)
Lahsan (Garlic) - 6 cloves, minced
Moongfali (Peanuts) - 1/2 cup, roasted
Haldi (Turmeric Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Salt - as per taste
Dhaniya Patti (Cilantro) - 1/4 cup
Oil - 1 tbsp
- Heat oven to 400 degrees.
- Wash and wipe the eggplant.
- Make some shallow slices on eggplant and rub liberal amount of oil on it.
- Keep eggplant on a sheet of aluminium foil and let it bake till it's all cooked (it took me about 1.5 hours, may be depending on the type of the eggplant).
- Once it is cool enough to handle, peel the skin and mash the flesh completely.
- Take a wide pan and add oil to it.
- Add rai and jeera and let them splutter.
- Add hari mirch, adrakh, lahsan and moongfali and let nice aroma come from it.
- Add onions and fry till they become translucent.
- Add tomatoes and fry till they get mushy.
- Add mashed eggplant and cilantro and let it fry for 2-3 more minutes.
Serve it as a side dish for roti/chapati or even warm rice.
I am also sending this to Healing Foods - Onions event hosted by Priya and started by Siri.
Also, sending this to Side Dishes from India event of Suma.
That's all for now. Take care till next post.