Baingan Bharta | Roasted Eggplant Subzi
Roasted Eggplants with spices bring out the wonderful flavor of Baingan Bharta. Serve with roti, Paratha, or rice and enjoy this Punjabi delight subzi.
Servings: 4 people
Calories: 160kcal
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 large Eggplant or 2 medium
- 2 Onions chopped or sliced
- 3 Tomatoes finely chopped
- 3 Green chilies slit lengthwise
- 1 inch piece Ginger grated
- ½ cup Green peas optional
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red Chili powder
- 1 teaspoon Dhania jeera powder
- 1 teaspoon Cumin seeds
- 2 tablespoon Oil/ghee
- to garnish Cilantro
- to taste Salt
Instructions
- Roasting eggplants in open flame – Wash the eggplants and wipe them with a kitchen cloth. Apply some oil on your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me it tastes so good this way that it is worth the effort.
- Roasting eggplant in oven - If roasting over the flame is not possible (For people with electric stoves) Place the oiled eggplant in an oven safe dish and bake them at 400 F for 20 – 30 minutes. Then place them under the broiler for few minutes turning them occasionally to get the roasted exterior.
- Roasting eggplants in air fryer - These days I roast my eggplants in the air fryer and it gives a beautiful charred and well cooked eggplant without the mess. I set it at 400 F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stem and mash them well with a masher and keep aside.
- Heat some oil/butter and add some cumin seed to it. Next add the chopped onions and sauté them for few minutes.
- Next add the green chilies and the ginger and fry for a minute.
- Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
- Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
- Now add the mashed eggplants and just enough water to bring it to desired consistency.
- Cook the subzi until it aromatic and then garnish with cilantro.
- Serve hot with Rotis, parathas or rice.
Notes
Expert tips
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sue to prick holes in the eggplant, so they don't burst when roasting.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 136mg | Potassium: 644mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1163IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 2mg