Baingan bharta (mashed spiced eggplant)
Smoky flavours and eggplant pair marvellously, so dishes that combine the two have emerged in different parts of the world, like babaganoush in the Middle East, and baingan bharta in India. I also love the texture of cooked eggplant, which spreads so easily on bread, but this Indian dish is a perfect side to any dal, rice or naan.
Recipe inspired from Vegan Richa's Indian Kitchen cookbook.
Ingredients
- 2 tsp oil (9g)
- 1/2 tsp cumin seeds
- 90g red onion, chopped small
- 15g crushed garlic
- 1 tsp ginger paste
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1 tsp garam masala
- 320g eggplant, chopped in small cubes
- 120g chopped tomatoes
- 1/2 tsp salt
Instructions
- Heat up oil in a pan over medium heat, and fry onions to tenderise them a little.
- Add eggplant, stir and cook for a few minutes.
- Add garlic and ginger, stir and cook for a 1-2 minutes.
- Reduce heat, cover with a lid and keep cooking, stirring regularly.
- Add spices, and mix well.
- Add tomatoes and keep cooking to soften them, stirring regularly. Cover with a lid if need be to help trap the steam inside and avoid scorching the pan.
- Turn off heat, add fresh coriander to taste, and serve with a dal and a rice dish.