North Indian · Lunch, Dinner
Baingan bharta
Fire-roasted eggplant mashed and cooked with onion, tomato and garlic, smoky and comforting.
- Calories
- 454 kcal
- Protein
- 12 g
- Carbs
- 74 g
- Fat
- 12 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 280 g Aubergine
- ½ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 4 g Ginger
- ¾ chilli Green chillies
- ¾ tsp Turmeric
- ¾ tbsp Sunflower oil
- ¼ tsp Chilli powder
- ½ tsp Salt
- 6 g Coriander
- 60 g Wholewheat flour (atta)
Method
- Roast the eggplant over a flame or under a hot grill, turning, until the skin blisters and the flesh softens, about 15 minutes; cool, peel and mash.
- Make a small roti with the atta and a little water and salt, cook on a hot tawa and set aside.
- Heat oil, fry garlic and ginger for a minute, add onion and cook 6 minutes until golden.
- Add tomato, chilli and turmeric, cook 6 minutes until pulpy, then stir in the mashed eggplant and chilli powder.
- Cook 5 minutes, season with salt, finish with coriander, and serve with the roti.
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