Baingan Ka Bharta is literally translated as Eggplant Mishmash. This Indian classic is a crowd-pleaser across all ages, with each family’s version slightly unique, and always delicious. My fam’s recipe is below.
I hope you and your kids love it!
4 servings as a main
- 2 medium eggplants
- avocado oil to rub the eggplants
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1.5 tbsp avocado oil
- 1 chopped onion
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 finely chopped green chili (can skip for kiddos if needed)
- 1 finely chopped green bell pepper
- large pinch of salt
- 1/2 tsp turmeric
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 cup chopped tomatoes
- salt and pepper
- 1 tbsp sugar
- lime juice
- fresh cilantro
Rub the eggplants with avocado oil and poke holes into them with a fork. Roast them at 425F for 30-40 min until fork tender. Allow it to cool, then peel the skin. (Save for another use or eat as is. It can be slightly bitter but still yummy.) Mash the flesh with a fork and set aside.
Warm cumin and mustard seeds in avocado oil for about a minute until they sizzle and just begin to pop. Add chopped onion and sauté for 3-5 minutes. Then add minced garlic, minced ginger and finely chopped green chili and sauté for a minute.
Add the finely chopped green bell pepper with a large pinch of salt and sauté for a couple of minutes. Add turmeric, ground cumin and ground coriander. Sauté for a minute until the spices are fragrant.
Add chopped tomatoes (I used puréed cause it’s all I had) and cook for 5-10 minutes until it darkens a bit in color and the oil separates from the liquid a bit. Then add the mashed eggplant, salt and pepper and cook for 5-10 minutes on a low flame.
Add sugar and mix well. Drizzle with a little lime juice and finish with fresh cilantro.
We love it with lentils and rice, quinoa or roti.
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