Tasty Indian Aubergine Puree (Baingan Bharta)
Baingan Bharta is a simple side dish made with aubergines and tomatoes. This traditional Punjabi recipes gets even better when you roast the aubergines on open fire to get a smoky flavor. This vegan dish is mostly eaten with fresh made roti or paratha but it´s also very tasty with rice.
4 SERVINGS
Ingredients
4 aubergines
2 onions, chopped
3 tomatoes, chopped
2 green chilis, chopped
4 garlic cloves, finely chopped
2 tsp fresh ginger, grated
2 tbs peanut oil
2 tsp salt
1 tsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp Garam Masala
1/2 tsp turmeric
6 tbs fresh coriander, chopped
Use a fork to make small holes in aubergines. Use an open fire to roast aubergines. If you don´t have one use the oven on 230 degrees. Roast for 20-25 minutes until the skin turns black and the aubergines are cooked through on the inside. Set aside to cool.
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When you are able to touch the aubergines remove the skin. Transfer aubergines to a mixing bowl and use a fork to make a puree.
Heat oil in a frying pan and roast onions until lightly brown. Add garlic, ginger and chilis. Stir fry for 2 minutes.
Add tomatoes and salt and simmer on low heat for 12-15 minutes. Add the remaining spices.
Stir in aubergine puree and stir fry for another 3 minutes. Shut down heat and add fresh coriander. Serve immediately with rice, roti or paratha.
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