Tasty Indian Aubergine Puree (Baingan Bharta)
Baingan Bharta is a simple side dish made with aubergines and tomatoes. This traditional Punjabi recipes gets even better when you roast the aubergines on open fire to get a smoky flavor. This vegan dish is mostly eaten with fresh made roti or paratha but it´s also very tasty with rice.
2 onions, chopped
3 tomatoes, chopped
2 green chilis, chopped
4 garlic cloves, finely chopped
2 tsp fresh ginger, grated
2 tbs peanut oil
2 tsp salt
1 tsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp Garam Masala
1/2 tsp turmeric
6 tbs fresh coriander, chopped
Use a fork to make small holes in aubergines. Use an open fire to roast aubergines. If you don´t have one use the oven on 230 degrees. Roast for 20-25 minutes until the skin turns black and the aubergines are cooked through on the inside. Set aside to cool.
When you are able to touch the aubergines remove the skin. Transfer aubergines to a mixing bowl and use a fork to make a puree.
Heat oil in a frying pan and roast onions until lightly brown. Add garlic, ginger and chilis. Stir fry for 2 minutes.
Add tomatoes and salt and simmer on low heat for 12-15 minutes. Add the remaining spices.
Stir in aubergine puree and stir fry for another 3 minutes. Shut down heat and add fresh coriander. Serve immediately with rice, roti or paratha.
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