Eggplants or aubergines are used to make variety of dishes . One interesting fact and trivia is, botanically they belong to the berry family like blue berries, watermelon and tomatoes . It is said to have originated in India where it grows in the wild.The egg shaped look and the initial white varieties is from where it got its unique name.It is very popular among vegetarians as it can easily be a meat substitute, due to its bulk and texture.Last summer, I was thrilled to get a good harvest of egg plants from my kitchen garden.They were all huge in size and ideal candidates to make ‘Baingan bartha’ .Eggplants with few seeds are usually preferred to make this dish to get a smooth consistency .The ones I harvested however, did have seeds but still tasted great.
‘Baingan Bartha’ is an aromatic, spicy and mouthwatering dish. This is a popular dish from north India .Traditionally, the eggplant is slit and greased on all sides with a little oil .This is then roasted on an open flame and cooled in running water so that the the skin can be easily peeled. It gets a smoky flavor if roasted on an open flame .This gives an unique and extraordinary taste which most folks prefer .However, if you want to avoid using an open flame , you can either bake it in the oven or heat it in the microwave . I used the microwave in my preparation.Once you get the contents out of the skin, it can be mashed well with a spoon or fork. This can then be cooked with onions, tomato and spices to make a delicious dish. It is best eaten with rotis or rice . The recipe details are below . Hope you enjoyed reading about it and get a chance to try this dish .
Roasted Eggplant with spices and best goes with roti or rice
- 1 eggplant large
- 2 tomatoes finely chopped
- 1/2 cup peas
- 1 bell pepper chopped (optional)
- 2 tsp ginger finely chopped
- 3 green chillies finely chopped
- 1 onion finely chopped (small)
- 1/4 tsp turmeric
- 1 tsp Kashmiri Chilli powder
- 2 tsp Coriander power
- 1/2 tsp cumin powder
- 1/4 tsp amchur powder (dry mango powder)
- 1 tsp salt or to taste
Roast Eggplant by slitting the sides and spraying it with oil .You can either use a microwave, regular oven or open flame .If you use a microwave , heat for about 10 minutes. In an oven it will need to be baked for about 45 mins by turning it around half way through. A pair of tongs is helpful if used to roast on an open flame.
Run it in cold water after cooling .The skin can be easily peeled using a fork.
The meat of the eggplant can be easily mashed using a fork as it would have cooked and become soft.
In a pan heat oil, add chopped onions and green chillies.
Next add crushed ginger and sautee well.
Add peas and chopped tomatoes and cook till it gets blended well and leaves oil from sides.
Add all the spiced powders, salt and sautee.
Add the mashed egg plant and and mix well.
Garnish with chopped coriander leaves . Baingan bartha is ready to be served .