Ingredientes para Baigan Bhartha Eggplant Aubergine
- 1 large eggplant (about 1 pound)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 medium onion
- 1 inch ginger
- 2 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1-2 green chilies
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon salt
- ½ cup frozen peas
- 2 tablespoons chopped fresh cilantro
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Cómo preparar Baigan Bhartha Eggplant Aubergine
- Preheat your grill to medium-high heat. Prick 1 large eggplant (about 1 pound) all over with a fork.
- Place the eggplant directly on the grill grates. Cook, turning frequently, until the skin is charred and the eggplant is completely soft (about 15-20 minutes).
- Once cool enough to handle, scoop out the eggplant flesh, discarding the charred skin.
- Roughly chop the eggplant pulp.
- Heat 2 tablespoons of ghee or oil in a large pan or pot over medium heat. Add 1 teaspoon of cumin seeds and sauté until fragrant (about 30 seconds).
- Add 1 medium onion, finely chopped, and sauté until golden brown (about 5-7 minutes).
- Stir in 1 inch ginger and 2 cloves garlic, minced, and cook for 3 minutes.
- Add 1 (28 ounce) can of crushed tomatoes, 1-2 green chilies (finely chopped, adjust to taste), 1 teaspoon red chili powder, ½ teaspoon garam masala, and ½ teaspoon salt.
- Simmer on low heat for 10 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly.
- Add the chopped eggplant pulp and stir well to combine.
- Cook for another 5 minutes, allowing the flavors to meld.
- Stir in ½ cup frozen peas and cook until heated through (about 2 minutes).
- Garnish with 2 tablespoons of chopped fresh coriander leaves.
- Serve hot with roti, naan, phulka, chapathi, or paratha.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
63g
Fat
30g
Carbs
12g
