Dark shell is desired
The peel must be clearly charred when roasting, but the pulp must not dry out. The eggplant is ready when it is completely bagged.
Indian Recipe
Baingan Bharta
The aubergines are completely soft and darkly roasted under strong heat. The drained pulp then cooks openly in a concentrated masala.
Total time
1 hr 5 min
Calories
270 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Smokey eggplant with tomatoes and spices
The characteristic aroma of Baingan Bharta arises when roasting the whole eggplant. A direct gas flame provides a lot of smoke, but also the very hot oven grill produces dark spots and concentrates the flesh. After peeling, excess liquid should run out. Thus, the Bharta remains strong and does not become an watery vegetable sauce.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Baingan Bharta
Baingan Bharta consists of smoky roasted eggplant, which is stewed with onions, tomatoes, garlic, ginger, chilli and a few spices.
Ingredients
4 servings
Method
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1
Control Aubergines
Wash the aubergines, pat dry and put four deep longitudinal slits each. Check the flesh on dark or damaged areas and rub the fruits thinly with a tablespoon of oil.
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2
Very hot roasting
Roast eggplants on a sheet under the oven grill at 240 °C for 30 to 40 minutes. Turn every 8 to 10 minutes until the skin is large black and the inside is completely soft.
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3
Peeling and draining
Leave the eggplants to rest in a bowl covered for 10 minutes. Remove skin, remove burnt peel and drain the flesh in a sieve for 8 minutes. Then chop coarsely.
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4
Roast the onions vigorously
Heat residual oil and roast cumin for 30 seconds. Fry onions 8 to 10 minutes golden brown. Fry ginger, garlic, chilli and coriander stalks for 1 minute.
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5
Reduce Tomato Masala
Add tomatoes, ground coriander, turmeric, chilli and 1 teaspoon of salt. Cook for 10 to 12 minutes until the tomatoes decay and hardly any free liquid remains.
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6
Cook Bharta open ready
Stir in eggplant fruit meat and fry for 8 minutes, then continue to crush. Add Garam Masala, lemon juice and coriander leaves and season with the rest of the salt.
Kitchen know-how
Tips for Baingan Bharta
Drain flesh
Large aubergines can contain a lot of water. A few minutes in the sieve prevent the concentrated tomato masala from diluting later.
Variations
How to adapt this recipe
Roast aubergine directly over medium flame under frequent turning. Lower a metal shell and ventilate well; this method produces the strongest smoke aroma.
Add 150 g deep-frozen peas together with the eggplant fruit meat and heat completely. The sweet peas soften the smoky, slightly sharp Masala.
Nutrition per serving
270kcal
28.0 gCarbohydrates
7.0 gProtein
15.0 gFat
Values are estimates per serving 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 firm shiny skin usually have tender flesh and relatively few seeds. Avoid pressure points or soft areas.
Roast aubergines very close under the hot oven grill and turn around regularly. Dark, bubbley skin delivers much more aroma than gentle baking.
The roasted eggplant meat was not drained or the tomato base was still too moist. Reduce both openly before the components are connected.
Yes. The charred skin is tough and can taste bitter. Individual small dark toast marks on the flesh, on the other hand, are desired.
Roti, Paratha or Naan are particularly suitable. Natural yoghurt, pickled onions or a simple cucumber salad are sufficient as a fresh counter pole.
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