A creation that inspired me through one of the social groups. I liked it instantly and got up to make it. I was also a little biased as baingan bharta has been my favorite since childhood. Whenever I saw papa bringing those big eggplants home, I would be happy. I knew it was bharta time. I would eat a lot of it and sleep merrily. Those childhood days!
The concept of roasting the eggplant fascinated me. So rustic and dramatic! The aroma of the roasting eggplant would fill the house. The process of making bharta felt like a celebration to me. Though, we always made it by roasting the eggplant and frying it in onion & tomato. This time, I made it in a more rustic style. I roasted the eggplant along with garlic and green chilly. Then, I just added salt, cumin powder and coriander to it. No oil and no frying involved. It had a different taste and aroma.
I had it with ghee ke haath ki roti (a variation of chapati that my mom makes and is delicious, will post the recipe soon), onion and curd. It was an amazing meal. I felt satisfied and happy that I tried it.
This preparation is very healthy as it does not have any oil and is not fried. The original recipe involves the addition of sesame oil as well. I skipped the sesame oil, though I am sure that would also taste nice. Our experiences with lebanese and turkish cuisines tell us that eggplant and sesame seeds/sesame oil goes well together.
It is a simple recipe. Hope you guys enjoy preparing it. Take some time out from your busy day and feel the pleasure of roasting the eggplant. The color intensifies and the eggplant releases a different aroma in the kitchen. A treat to all the senses.
Be careful while buying the eggplant. Tap it to check if it sounds hollow or too tight. If it sounds hollow you are good to go else avoid it. The ones which are too tight are full of seeds and will take ages to roast.
Baingan Bharta (Eggplant mash) - The Rustic Style
Recipe Adapted From: Baingan Bharta
Serves : 2
Cooking Time: 20 minutes
1. 1 medium sized eggplant
2. 5-6 garlic clove
3. 7-8 green chilies ( also depend on the bitterness of the chilly and your liking for spicy food )
4. 1/2 tsp cumin powder - Optional
5. fresh coriander - chopped
6. salt to taste
1. Make about 5-6 slits on the eggplant. Stuff the garlic cloves and green chilies inside.
2. Roast the eggplant on open flame. Check if done by pressing the eggplant using your finger. It will take about 10-15 minutes depending on the type of eggplant.
3. Now remove the peel off the eggplant when it cools down a bit.
4. Mash the eggplant along with the garlic cloves and green chilies.
5. Mix salt, cumin powder and fresh coriander to the mash.
6. Serve with chapati/naan/parantha.
Something worth a try! A different style of creating something you have been eating since childhood. Easy, healthy, homely and comfortable food.