Ingredients for Bengan Bharta Indian Eggplant
- 1 large eggplant
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0 Ketchup
- 1/4 cup chopped tomatoes
- 0 Green Onion
- 1 teaspoon cumin powder
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons spice blend
- 0 Asafoetida Powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0 Garam Masala
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 inch fresh ginger, minced
- Black pepper, to taste
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How to Make Bengan Bharta Indian Eggplant
- Preheat oven to 400°F (200°C). Prick the eggplant all over with a fork.
- Roast the eggplant directly on the oven rack for 45-60 minutes, or until the skin is completely blackened and the flesh is soft. Flip halfway through.
- Once cool enough to handle, peel the eggplant and discard the skin.
- Place the peeled eggplant in a bowl and roughly mash it with a fork or potato masher.
- Heat 2 tablespoons of oil in a pan over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
- Add 2 minced garlic cloves and 1 inch ginger (minced) and sauté for another minute until fragrant.
- Stir in 1.5 tablespoons of your spice blend (see note below) and cook for 30 seconds, stirring constantly, until fragrant.
- Add the mashed eggplant to the pan and mix well with the onion, garlic, ginger and spice mixture.
- Add 1/4 cup chopped tomatoes, 1/4 cup chopped cilantro, salt, and pepper to taste. Mix well and cook for another 5-10 minutes, allowing the flavors to meld.
- Garnish with extra cilantro and serve hot with roti, naan, or rice.
- Note: If using traditional spices, substitute with 1 teaspoon of each: cumin powder, coriander powder, turmeric powder, and 1/2 teaspoon of cayenne pepper. Adjust to your preferred spice level.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
30g
Fat
1g
Carbs
5g
