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baingan bharta oven

Baingan Bharta


  • 2 large eggplants
  • 2 tbsp ghee or olive oil
  • 1 tsp cumin seeds
  • 3 red onions, diced
  • 2 large tomatoes, skinned and grated or 1 15 oz. can of diced tomatoes
  • 2 tsp garlic, minced
  • 1 in ginger or 1 tsp ginger
  • 2 green chillies, deseeded and finely diced
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • cilantro, finely chopped for garnishing
  • salt to taste


  • Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplants and place them on the baking tray. Make a long slit going almost 3/4 th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
  • Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
  • When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
  • Heat the in skillet over medium-high heat and add cumin seeds and cook until brown for 1 minute and watch carefully. Add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes.
  • Add garlic, ginger, and chiles and cook for another minute. Add turmeric, paprika, garam masala and salt. Cook until the tomato is soft, 5 minutes or so.
  • Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.