Baingan bharta with purti rizola rice bran oil

Baingan Bharta:

Baingan bharta is the eggplant dish that will make you fall in love with eggplant! It’s a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes. Choose from the traditional method for the best results smoking whole eggplants on an open flame or the sauté method for something a little easier.

 

Ingredients:

Baingan

• – 1 medium-sized eggplant  or 450g
• – Grapeseed oil or avocado oil

Bharta

• – 1 ½ tablespoons purti rizola oil
• – 1 teaspoon cumin seeds
• – 1 medium red (or yellow) onion, finely diced
• – 4 garlic cloves, finely chopped
• – 1- inch piece ginger, grated (or minced)
• – 1 small serrano pepper, finely chopped
• – ½ teaspoon ground turmeric
• – 1 teaspoon ground coriander
• – 1 ½ teaspoons kosher salt
• – 2 medium plum or roma tomatoes, finely chopped
• – ½ teaspoon kashmiri red chile powder*
• – 1 teaspoon garam masala
• – 1 cup (16g) cilantro leaves and tender stems, chopped

 

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30mins

Servings: 4

 

Instruction :

1. Turn a gas burner on your stove to medium-low heat. Use tongs to hold the eggplant upright (vertically) and hold the bottom of the eggplant over the flame for 3 to 6 minutes to char the bottom.

2. Flip the eggplant 180º and use tongs to char the top of the eggplant for 2 to 3 minutes

3. Place the eggplant onto its side (lying flat, horizontally) and rest it directly on top of the flame, positioning the fatter bottom part directly over the flame.

4. If your eggplant was soft/ripe to begin with, it might take 8 minutes. If not, it can take 16 minutes.

5. Now insert a paring knife into the skinnier top part part. If it has no resistance, the eggplant is done.

6. Turn off the heat and use tongs to transfer the eggplant to a bowl. Cover with a plate to steam for 5 minutes. Use your hands to peel off the charred papery black flakes. Dip your hands in water to make it easier to peel. It’s okay if tiny little black spots remain.

7. Slice off the head of the peeled eggplant. Using a knife, flat ended spatula, or potato masher, mash the flesh of the eggplant, as if you were mincing garlic.

8. Make the bharta. Heat the 1 1/2 TBSP  purti rizola oil in a medium frying pan over medium-high heat. Once hot, add cumin seeds and cook for 1 minute, tossing or swirling frequently to prevent burning. Add the onions with a pinch of salt and cook for 4 to 5 minutes, but don’t let them brown. Add the garlic, ginger, serrano peppers, and turmeric, and cook, stirring frequently for 60 to 90 seconds.

9. Add the coriander, salt, and tomatoes, and cook until the oil starts to release from the tomatoes and the tomatoes are soft, about 5 minutes.

10. Add in the mashed eggplant mixture and red chile powder and toss well to combine. Reduce the heat to medium or medium-low and cook for 3 to 5 minutes, stirring often and mashing together. Add in the garam masala and chopped cilantro and season with ¼ teaspoon kosher salt. Serve warm with bread or rice of choice.