Dark skin is desired
The skin must be clearly charred when roasting, but the flesh must not dry out. If the aubergine completely collapses, it is ready.
Indian Recipe
Baingan Bharta
The aubergines are roasted completely soft and dark on the skin under high heat. Afterwards, the drained flesh cooks openly in a concentrated masala.
Total time
1 hr 5 min
Calories
270 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Smoky eggplant with tomatoes and spices
The distinctive aroma of Baingan Bharta is created when roasting the whole aubergine. A direct gas flame provides a particularly high smoke, but the very hot oven grill also creates dark spots and concentrates the flesh. After peeling, excess liquid should drain away. As a result, the Bharta remains strong and does not become an watery vegetable sauce.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Baingan Bharta
Baingan Bharta is a smoky roasted eggplant braised with onions, tomatoes, garlic, ginger, chilli and a few spices.
Ingredients
4 servings
Method
-
1
Control eggplants
Wash the eggplant, pat dry and place four deep longitudinal slits in each. Check the flesh for dark or damaged areas and rub the fruit thinly with a tablespoon of oil.
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2
Roast very hot
Roast the aubergines on a baking tray under the grill at 240 ° C for 30 to 40 minutes. Turn every 8 to 10 minutes until the skin is black and the inside is completely soft.
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3
Peel and drain
Leave the eggplant to rest covered in a bowl for 10 minutes. Remove the skin, remove the burnt peel and drain the flesh in a sieve for 8 minutes. Chop coarsely.
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4
Fry onions well
Heat the remaining oil and roast cumin for 30 seconds. Fry the onions for 8 to 10 minutes until golden brown. Fry the ginger, garlic, chilli and coriander stalks for 1 minute.
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5
Reduce tomato masala
Add the tomatoes, ground coriander, turmeric, chilli and 1 teaspoon salt. Cook for 10 to 12 minutes, until the tomatoes are disintegrating and there is hardly any free liquid left.
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6
Bharta open ready to cook
Stir in the aubergine pulp and fry for 8 minutes, mash further. Fold in the garam masala, lemon juice and coriander leaves and season with the remaining salt.
Kitchen know-how
Tips for Baingan Bharta
Drain the flesh
Large eggplants can contain a lot of water. Strain for a few minutes to prevent the concentrated tomato masala from being watered down later.
Variations
How to adapt this recipe
Roast the aubergine directly over a medium heat, turning frequently. Place a metal bowl underneath and air well; this method produces the strongest smoke flavour.
Add 150 g frozen peas together with the aubergine pulp and heat completely. Sweet peas soften the smoky, slightly hot masala.
Nutrition per serving
270kcal
28.0 gCarbohydrates
7.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Baingan Bharta
Large, light aubergines with tight, shiny skin usually have tender flesh and relatively few seeds. Avoid bruising or soft spots.
Roast the aubergines very close to the hot oven grill and turn regularly. Dark, pale skin provides significantly more aroma than gentle baking.
The roasted aubergine meat was not drained or the tomato base was still too moist. Open both before combining the components.
Yes. The charred skin is tough and can taste bitter. Individual small dark toast marks on the flesh are desirable.
Roti, paratha or naan are particularly good, and natural yoghurt, pickled onions or a simple cucumber salad are all that is needed to counteract this.
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