Posted on 09/18/2016 at 01:36 PM by Madhu Gadia
Mashed Eggplant (Baingan Bharta)
Eggplant Bharta is one of the most popular ways to cook eggplant. The best way to bring out the flavor is by grilling the eggplant until the skin is burned, giving the eggplant a smoky flavor. The charcoaled skin is removed and tender inside pulp of the eggplant is spiced to perfection.
In the summer I often buy several fresh eggplants from the farmers market, grill them, remove the pulp and freeze it. I can then turn it into Bharta in jiffy.
Prep Time: 10 Minutes Cook Time: 60 Minutes
Makes: 4 servings Serving Size: 1/4 cup
1 medium eggplant (about 1 pound)
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 cup onion, finely chopped
1 cup tomatoes, finely chopped
2 teaspoons green chiles, finely chopped, or 1/2 teaspoon cayenne pepper, to taste
2 teaspoons coriander powder
1 teaspoon fennel seeds, ground
1/2 teaspoon salt
1.The eggplant can be grilled or baked in the oven. Preheat grill.
2. Grill the eggplant on high heat for 20 to 30 minutes, turning periodically. (Or preheat the oven to 450 F. Lightly oil the eggplant, place in an oven-safe tray and bake for 30 to 40 minutes, turning once or twice.) The skin of the eggplant will become dark brown to almost burned. Place in bowl and cover with lid for 10 to 15 minutes. Once the eggplant is cool enough to handle, slowly remove the skin, scraping all eggplant pulp from the skin. Keep all the juices that come out of the eggplant. Discard the skin. Mash the pulp with a fork and set aside. (You’ll have about 1 cup pulp.)
3. Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds and cook for a few seconds until golden brown. Add chopped onion and cook until light brown. Add tomatoes and green chiles. Cover and cook for 2 to 3 minutes. Mash the tomatoes with the back of the spoon or a potato masher, making a sauce-like consistency. Stir in coriander powder, fennel seed powder, and salt.
4. Stirring in a folding motion, add the mashed eggplant. Reduce heat, cook for 5 to 7 minutes, stirring occasionally, until the eggplant becomes shiny as the oil rises to the top. Transfer to a serving container and serve hot with flatbread and dal.
Note: If desired, especially in summer (eggplant season), grill or bake several eggplants at a time, remove the skin, and make pulp. Divide the eggplant into 1-cup portions and freeze up to 6 months. Thaw and follow the steps 2 to 4.
Nutrition information per serving: Calories: 108; Total Fat: 7 g (Saturated Fat: 1 g); Carbohydrate: 11 g; Protein: 2 g; Fiber: 5 g; Sodium: 296 mg
Reprinted from: The Indian Vegan Kitchen by Madhu Gadia, MS, RD
Roasting eggplant Freezing eggplant pulp Ready to eat!