Best 3 Baingan Bharta Indian Style Fire Roasted Eggplants Recipes

BAINGAN BHARTA (EGGPLANT BHARTA)

Steps:

• Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
• On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
• To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
• In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
• Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
• Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
• Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
• Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
• Saute for 30 to 60 seconds until aromatic.
• Then add chopped onions and saute until they turn light golden.
• Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
• Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
• Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
• Taste test and add more salt and green chilli. Garnish with coriander leaves.
• Serve baingan bharta with roti, rice or naan.

BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS

Steps:

• Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
• The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
• When at room temperature remove the skin and mash the pulp.
• Chop the onions, tomatoes and green chilli.
• Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
• After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
• Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
• Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

Steps:

• Preheat the oven to 500 degrees F.
• Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
• Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
• In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
• Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
• Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.