Baigan bharta/Mashed Eggplant
Recipe detail
Ingredient list
- 3½ lbs Eggplants
- 1 tsp - Cumin seeds (Jeera)
- 3 tbsp - Mustard oil
- 1 Onion - chopped
- 1 bunch - chopped coriander leaves
- 3 - Chopped green chilies
- 1 tbsp - Grated ginger
- 1 tbsp - Chopped garlic
- 3 - Tomatoes fine chopped
Salt to taste
Preparation
- Wash the eggplant & prick a few holes in eggplant and place on flame.
- Keep turning until charred and soft inside.
- Or pre-heat the oven to 350°F. apply a little oil on the eggplant & cook it in the oven for about 45 min to an hour.
- Let it cool completely then peel and discard the blackened skin.
- Collect the pulp, mash it well and keep aside
- Heat oil add cumin seeds. Put onions and fry. Add ginger and garlic.
- Saute for 3 minutes. add the tomatoes, chilies, and salt. fry until the oil floats on top.
- Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
- Put the eggplant pulp. Stir and cook for 5 minutes, turn off the heat
Add coriander leaves.
