Prep 20 mins
Cook 30 mins
This is similar to regular baigan bharta, except it is made more decadent by the addition of cream.
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 green chilies, chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon paprika
- salt (to taste)
- 1 large tomatoes, chopped
- 1⁄2 cup fresh cilantro
- 3 -4 tablespoons heavy cream
- Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
- Remove the pulp, peel and mash.
- Heat oil, add onion and cook until golden brown.
- Add garlic, chilis and all the dry spices listed.
- Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
- Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
- Stir in the cream and garnish with chopped cilantro.
Great taste,very close to the restaurant version that
I love. I added 2 tsp of grated ginger and mashed everything in food processor for 5 pulses. Thank you.
I really enjoyed this as well. I made it as written except used soy creamer instead of regular dairy. If you happened to plan ahead and cook your eggplant beforehand, this dish comes together really quickly (altho, I'm sure it will taste even better tomorrow). I thought the texture was great, very similar to versions I've had in restaurants, only without all that oil. I don't know if this would serve as many as 6...all depending on what you're eating it with - it made enough for 3 servings for me, served by itself with chutney and roti. Thanks eatreal!
This recipe was nice and flavorful with the just amount of spice. We ate it with chappatis along with green bean and carrot fry. Thank you for sharing.