Best 2 Indian Eggplant Bharta Recipes
Indian eggplant bharta is a smoky, tangy, and flavorful dish that is commonly served as a side dish in Indian cuisine. It is made using roasted eggplant, tomatoes, onions, and spices, and its preparation involves charring the eggplants over an open flame or in an oven, which imparts a unique smoky flavor to the dish. The charred eggplant is then mashed and cooked with the other ingredients, resulting in a delicious and versatile delicacy that can be enjoyed with rice, roti, or naan.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN EGGPLANT (BHARTA)
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 50m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
- Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
- Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.
WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)
This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.
Provided by ms.susan
Categories Spreads
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Roast the eggplant in a 400°F oven for 45 minutes or until soft.
- While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
- Saute for 5 more minutes.
- Cool and scoop the eggplant from the peel.
- Mash or blend until smooth.
- Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
- Serve warm with toasted pita or naan.
Tips:
- Choose ripe, firm eggplants for the best flavor and texture.
- Roasting the eggplants over an open flame or in a hot oven brings out their smoky, caramelized flavor.
- Pricking the eggplants with a fork before roasting allows steam to escape and prevents them from bursting.
- Let the roasted eggplants cool slightly before handling them, as they will be very hot.
- Use a spoon or your hands to scoop the roasted eggplant flesh out of the skin.
- Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency.
- Add spices, herbs, and other ingredients to taste.
- Serve eggplant bharta with rice, roti, or naan.
Conclusion:
Eggplant bharta is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a healthy and flavorful way to incorporate more vegetables into your diet. With its smoky, caramelized flavor and creamy texture, eggplant bharta is sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love