Ingredients with Measurements:
- 2 large eggplants
- 1/4 cup ghee or vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted cashews, toasted and chopped
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Pierce the eggplants all over with a fork and place them on a baking sheet.
3. Roast the eggplants in the oven for 45-50 minutes, or until they are very soft and the skin is charred.
4. Remove the eggplants from the oven and let them cool.
5. Once cooled, peel off the skin and discard it.
6. Mash the eggplant flesh with a fork or potato masher until it is smooth.
7. Heat the ghee or oil in a large skillet or wok over medium heat.
8. Add the onion and cook, stirring occasionally, for 5-7 minutes, or until softened and lightly browned.
9. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant.
10. Add the cumin, coriander, turmeric, paprika, garam masala, salt, and cayenne pepper and cook for 1-2 minutes, or until fragrant.
11. Add the mashed eggplant to the skillet and stir to combine with the onion and spice mixture.
12. Cook the mixture for 10-15 minutes, or until it is heated through and the flavors have melded together.
13. Stir in the chopped cashews and cilantro.
14. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 400°F
Serving size:
Serves 4-6 people
Nutritional information:
Calories: 260
Fat: 20g
Carbohydrates: 18g
Protein: 6g
Fiber: 7g
Sugar: 9g
Sodium: 320mg
Substitutions for ingredients:
- Ghee can be substituted with vegetable oil or butter.
- Cashews can be substituted with almonds or peanuts.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add diced tomatoes or tomato puree for a more saucy dish.
- Add chopped green chilies for extra heat.
- Add cooked peas or diced potatoes for more texture.
Tips and tricks:
- Make sure to roast the eggplants until they are very soft to ensure a smooth texture.
- Toast the cashews in a dry skillet over medium heat until lightly browned and fragrant.
- Use a wooden spoon or spatula to mash the eggplant to avoid overworking it.
Storage instructions:
- Baingan bhurtha can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat baingan bhurtha in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve baingan bhurtha in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Toasted cashews
Pairings:
- Rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Samosas
Troubleshooting advice:
- If the eggplant is not roasted enough, it will be difficult to mash and may result in a chunky texture.
- If the dish is too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
- Make sure to wash the eggplants thoroughly before roasting to remove any dirt or debris.
Food history:
- Baingan bhurtha is a popular vegetarian dish from the Indian subcontinent. It is typically made with roasted eggplant and a blend of spices.
Flavor profiles:
- Baingan bhurtha is a savory and slightly spicy dish with a creamy texture from the mashed eggplant and cashews.
Serving suggestions:
- Serve baingan bhurtha as a main dish with rice or naan bread, or as a side dish with other Indian dishes.
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Region: Indian