Allergens in Baingan Bharta: mustard.
Ingredients
Quantities for 4.
- 2 large (900g total), the fat round purple kind Eggplant
- 2 medium (240g), finely chopped Onion
- 3 medium (300g), finely chopped Tomato
- 1.5 inch, grated Ginger
- 6 cloves, minced, plus 4 whole cloves for roasting Garlic
- 3, chopped Green Chilli
- 3 tbsp, heated to smoking and cooled Mustard Oilor neutral oil
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1.5 tsp Coriander Powder
- 3/4 tsp Chilli Powder
- 1/2 tsp Garam Masala
- 4 tbsp, chopped Coriander Leaves
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Choose aubergines that feel light for their size. Those have fewer seeds and roast sweeter.
- Make four small slits in each aubergine and push a whole garlic clove into each, then rub the skin with oil.
- Roast directly over a gas flame if you can. The smoke is the point of the dish and an oven cannot fully replace it.
Method
- Set the aubergines directly on a medium gas flame and roast 15 to 20 minutes, turning every few minutes with tongs.It is done when the skin is blistered black all over and the whole thing sags like a deflated balloon.
- If you have no gas flame, roast at 240C for 45 minutes, turning twice, then blacken briefly under the grill.
- Put the roasted aubergines in a covered bowl for 10 minutes. The steam loosens the skin.
- Peel off every scrap of charred skin, then chop and mash the flesh roughly with a fork.Do not rinse the flesh under the tap. You will wash the smoke straight down the drain.
- Heat the oil in a kadhai and crackle the cumin seeds for 20 seconds.
- Add the onion and fry on medium-high for 10 minutes until deep gold.
- Stir in the ginger, minced garlic and green chillies and fry 2 minutes.
- Add the tomato, turmeric, coriander powder, chilli powder and 1 tsp salt, and cook 10 minutes until the tomato disappears into a thick masala and oil separates.
- Fold in the mashed aubergine and cook 8 minutes on medium, pressing and stirring, until the mixture pulls away from the sides of the pan.Keep the texture uneven. Bharta should never be smooth.
- Stir in the garam masala and most of the coriander, taste for salt, and finish with the rest of the coriander.
Storage
Keeps 3 days refrigerated and the smokiness holds up well. Reheat in a pan, not a microwave. Freezes 2 months.
Nutrition Good estimate
One serving of Baingan Bharta (397 g) is about 208 calories, or 53 calories per 100 g.
Low protein: 5 g a serving, 9% of the calories
| Per serving397 g | Per 100 g | |
|---|---|---|
| Calories | 208 kcal | 53 kcal |
| Protein | 4.6 g | 1 g |
| Carbohydrate | 25.7 g | 6 g |
| of which sugars | 12.9 g | 3 g |
| Fibre | 10.0 g | 2 g |
| Fat | 11.7 g | 3 g |
| of which saturated | 1.4 g | 0 g |
| of which unsaturated | 9.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.