Baingan Ka Bharta or Eggplant Masala
Baingan ka bharta is a slow cooked eggplant masala, made with very simple spices. Baingan ka bharta can be served as a main dish or an appetizer.
Servings: 4
Calories: 192kcal
Equipment
- 1 air fryer or gas top
Ingredients
- 1 big eggplant about 1 lbs
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1 green chili chopped
- 1/3 cup olive oil or any other vegetable oil
- cilantro for garnish
- 5-6 cloves fresh garlic
Spices
- 3/4 tsp salt or to taste
- 3/4 tsp red chili powder
- 1/4 tsp turmeric
- 1/4 tsp red chili flakes
Instructions
Cook Eggplant
- Cut the cloves of garlic into thin slices.
- Cut eggplant into halves, score it and add sliced cloves into the crevices. Brush olive oil on the eggplant.
- Put it into the air fryer at 425F for 30 minutes.
- After 30 minutes, take out the eggplant from the air fryer and leave it covered for about 10 minutes. Now take out the flesh with the help of a spoon and leave it aside.
Make the Masala
- Add oil to a pan, and then chopped onions, let the onions cook for 3-4 minutes.
- Now add chopped tomatoes, garlic and green chilies.
- Also add salt, red chili powder, chili flakes and turmeric.
- Mix everything and leave it on medium low heat to cook for about 5 minutes. Keep the pan covered.
- Add cooked eggplant into the masala and let it cook for another 20 minutes on low heat.
- Grind your coriander seeds and add into the masala as well.
- Garnish with cilantro and enjoy!
Video
Notes
Note:
- It's important to rest the eggplants after roasting and before peeling the skin off.
- Freshly ground coriander powder makes a huge difference, don't use the coriander powder.
Nutrition
Calories: 192kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 487mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg