Baigan Bhartha Eggplant Aubergine Recipe

Ingredients for Baigan Bhartha Eggplant Aubergine

• Eggplants
• Ghee
• Cumin Seed
• Onion
• 1 inch ginger, minced
• 2 cloves garlic, minced
• Diced Tomatoes
• Green Chilies
• ½ teaspoon garam masala
• 1 teaspoon red chili powder
• ½ teaspoon salt
• ½ cup frozen peas
• Cilantro

How to Make Baigan Bhartha Eggplant Aubergine

1. Preheat your grill to medium-high heat. Prick 1 large eggplant (about 1 pound) all over with a fork.
2. 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).
3. Once cool enough to handle, scoop out the eggplant flesh, discarding the charred skin.
4. Roughly chop the eggplant pulp.
5. 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).
6. Add 1 medium onion, finely chopped, and sauté until golden brown (about 5-7 minutes).
7. Stir in 1 inch ginger and 2 cloves garlic, minced, and cook for 3 minutes.
8. 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.
9. Simmer on low heat for 10 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly.
10. Add the chopped eggplant pulp and stir well to combine.
11. Cook for another 5 minutes, allowing the flavors to meld.
12. Stir in ½ cup frozen peas and cook until heated through (about 2 minutes).
13. Garnish with 2 tablespoons of chopped fresh coriander leaves.
14. Serve hot with roti, naan, phulka, chapathi, or paratha.