Baingan Bartha

Time

Prep 20 min · Cook 20 min · 40 min total

Difficulty

medium

1. 1

   Prick the eggplant nicely with the fork all over. Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin.

2. 2

   Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.

3. 3

   Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.

4. 4

   To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.

5. 5

   Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves.

6. 6

   This dish goes very well with plain chapathi's or even rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.