Baigun Bharta - smoked spicy eggplant


Roasted eggplants & preparation
Baigun bharta is my 'go to' vegetable dish for all sorts of occasions. It is a great accompaniment in any Indian meal and can also be served as a dip/topping with crackers, bread. I prepare it for parties, picnics, potlucks and camping trips. Here I am preparing it as part of a vegetarian dinner meal I offered as an auction item to support my neighborhood school. 

Eggplant is first roasted, usually directly on top of the gas flame, and then cooked with garlic, onion, ginger, tomatoes and spices. Since I don't have gas stove at home, i end up roasting the eggplant in the oven. Overall flavors are not as smoky but still very good.
Eggplant pulp and juices after removing the skin
Final dish prepared and ready to go in a takeout container

















Recipe

Heat the oven in broil position. Cut couple of 1 to 2 inch slits in the eggplants and broil till skin burns on all sides. This usually takes 10-15 minutes on each side. Peel the skin and collect pulp and juices. The pulp and juices are then cooked with garlic, onions, tomatoes, ginger, coriander seed powder, garam masala powder, red chili powder and salt to taste. The technique is simple - start with heating the oil. Add onions and garlic and fry till browned. Add minced green chili to taste, grated ginger, chopped tomatoes and saute till cooked. Add dry spices and stir for few minutes. Add eggplant and let it cook together on low/medium heat for another 15-20 minutes.



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