Baingan Bharta

1 comment

I post this recipe for those among you who are unwilling to try the indian restaurants. Well, try this dish and let be converted, as their Baingan Bharta is even better! (not my fault, they must have secret ingredients!)

1 large aubergine
2 onions
4 tomatoes
3 green chillies (or red, short…it depends on the “hotness”)
1 piece of ginger
1 tablespoon of cumin seeds
a mixture of: 1 tablespoon coriander powder, 1 teaspoon of chili, 1 teaspoon curry powder, 1 teaspoon of garam masala
lemon juice

Drizzle a little bit of olive oil on the aubergine and grill it. It should be slightly burnt on the outside and tender in the inside. You may want to put it in the oven, if you have the “grill” function. You can also use the griddle, or burn it directly over the flame, after having tucked a ladle inside of it. Once done, peel it and whisk it.

Finely chop onions, chilli, ginger and tomatoes. Heat some oil in a big frying pan. Once hot, add the cumin, let it brown, add onions, chilli, ginger and salt. Once onions are golden, add the mixture of spices, stir for a few seconds then add tomatoes. Reduce heat and let it cook, covering the pan with a lid, for about ten minutes. Then add the aubergine and let it cook for five minutes more, add salt, and should you wish, spices. Turn the heat off, pour a little lemon juice over and serve Baigan Bharta with rice or chapati (my friends and I can assure you that wraps or italian “piadine” are good too!)

(Siladeth’s photograph)

Chef: Elle from VeganBlog

  1. EleonoraNW3 25 July 2010 at 08:36

    I love aubergines and indian kitchen…I definitely have to try this out :-). Thank you Elle!

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