This is a typical indian dish that I prepare at home sometimes. Baingan means eggplant in hindi and Bharta means mashed together. I do not claim that I can cook authentic indian food, take the recipe with a pinch of salt.
This is a fairly simplified version but I find it tastes great due to the simplicity of spices. This can be eaten either with flat bread or rice.
- Around 3 small eggplants (baingan)
- 1 pack chunky tomato sauce
- 1 big onion
- 1 garlic clove
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon coriander (dhania) powder
- 1 tablespoon oil
- pinch of salt
First off, the eggplants need to be prepared. Wash them and then poke them with a fork several times (if you don’t, they might explode in your oven, and that’s not fun to clean). Afterwards place them on baking paper in a tray and bake them at 200 °C for 45 minutes.
When the eggplant is baked, take it out, peel it and dice it in small cubes. It can be left to drain in a sieve until all else is ready.
Sauté the onions and garlic in a pan for 2 minutes. Then add the tomato sauce and simmer for another 5 to 10 minutes. Add the eggplants and cook for another 10 minutes. Finally put in the salt, cumin and coriander powder, mixing it all together.
After another 10 minutes it is ready to be served. Here we had it with boiled whole grain rice.
It goes really well as an appetiser. It can also be served with yogurt salad (raita) and indian pickles.