Baingan Bharta, Indian spiced Eggplant, sultry rich Indian spicy flavors dance with some luscious eggplant, onion, and cherry tomatoes. This dish screams exotic comfort food, and I loved it! I think you will love it too!
Song of the day: "Jai Ho!" from Slumdog Millionaire.
Baingan Bharta, Indian spiced Eggplant. One thing that always gets me hungry is when I smell the aroma of Indian food simmering. This was the case with this dish, it filled the house with scents of curry, coriander, chilies, cumin, turmeric, etc. As a result, all I felt was the vibrations of the growls that were coming from my stomach! Is it ready yet!....................
The beauty of Indian food, it's not just another pretty face........
I love Indian food, south or north, central, no matter. It is so rich in aroma, flavors and so colorful, consequently making me feel so joyful. So what do you do with food that makes you feel so so good? MAKE IT! lol...............
This Baingan Bharta, Indian spiced Eggplant, can be a dish on its own with some nice warm naan, or it can be one of many dishes gracing your next Indian buffet feast! Get your fingers warmed up because this is an all-out affair with your hands and the help of some naan!
Our shopping list:
- 8 small Indian eggplant
- Cherry tomatoes
- Yellow curry
- Dried red chili flakes
- Grated ginger
- Olive oil
- Coconut milk
- Salt and pepper
- Onion and garlic powder
How do you prep this eggplant?.............
- Firstly you have to rub some oil all over the surface of this bodacious eggplant.
- Secondly, place in a pre-heated 400° F (200° C) oven.
- Thirdly, cook till they get soft inside and the skin gets all wrinkled.
- Lastly, let cool, peel, and place the meaty plump soft pulp into a small dish, and set aside.
Time to develop the flavor..............
This is my favorite part, getting all those exotic spices mingling with the eggplant, onion, and cherry tomatoes.
- First some vegetable oil in a cast pan with some sesame oil. In go the onions to get all soft and caramelized.
- Second, add in the garlic and grated ginger. The reason I do this is I don't want to burn the garlic.
- Thirdly, in goes the cherry tomatoes, a quick saute and now time for all those spices. This is going to thicken up those juices and create intense knock-you-out-of-the-box flavor.
- Lastly, in goes the roasted eggplant. This is starting to smell really good and I can hear my stomach growling!
- Remember to keep stirring, so those flavors have a real chance of getting to know each other!
The Baingan Bharta, Indian spiced Eggplant, is really coming together. It is thick and so velvety. I think that eggplant is going to melt in your mouth! Look at all those colors. Does that not make you feel really happy? I know I am feeling it!
Just a few finishing touches..............
All we need to do now is add the coconut milk, a pat of butter, and finish with some fresh chopped parsley. You could use cilantro, it's up to you. Take a look at this, is that not just the most beautiful thing you have ever seen? Warm up that naan, I'm hungry!
I am ready to eat........................
This dish presents so well. Its aroma is enough to entice anyone to eating it. I just have to break off some naan and dunk away! excuse me for a minute................................ WOW, I taste the spices of curry, coriander, cumin, chili. Love how that ginger just sneaks up on you and adds such a twist on flavor. The sauce rich spicy-sweet, perfect to be all soaked up into the hot soft naan.
I can honestly say that my taste buds are doing the happy dance, and as a result, there is such a wonderful smile on my face.
Who says that happiness lies in the food you make for yourself? Oh, wait, I just said that and believe it. Good food, great friends, a wonderful outlook, and foodie enlightenment is within reach.
Looking for something different and exotic? Take those spices out of the pantry and come with me. We can whip this Baingan Bharta, Indian spiced Eggplant!
Get your taste bud dancing shoes on because this dish will definitely make you move it, move it!
Song of the day: "Jai Ho!" from Slumdog Millionaire.Print
- 8 small Indian eggplant
- 1 small yellow onion sliced
- 2 cloves garlic
- 1-inch knob of peeled fresh ginger, grated
- 36 cherry tomatoes
- 2 Tbsp vegetable oil
- ½ tsp sesame oil
- 2 tsp crushed coriander
- Pinch of red chili flakes
- 1 tsp each cumin and turmeric
- 1 Tbsp yellow curry powder
- ½ tsp each onion powder, garlic powder.
- ½ cup coconut milk
- salt and white pepper to taste
- 2 Tbsp fresh chopped parsley or cilantro
- Some naan, to serve it with
- Pre-heat oven to 400° F (200° C).
- First, rub the eggplant with oil and sprinkle with salt. Place on a baking sheet and bake for 20 minutes or until eggplant is soft on the inside.
- Take out of the oven and let cool. Once cooled, peel the eggplant and put the pulp into a dish.
- In a cast-iron pan bring vegetable oil and sesame oil to med to high heat. Toss in onion, season with salt pepper, onion, and garlic powder, and saute for about 10 minutes.
- Add in tomatoes and stir. Throw in garlic and ginger and start adding the spices of coriander, cumin, turmeric, and curry, plus the chili flakes. Stir well and when the sauce thickens, add coconut milk and cook for about 15 minutes.
- Taste and season with salt and white pepper if needed.
- Warm up naan in the oven
- Garnish with fresh chopped parsley and this dish is ready to serve with the warm naan.
You can use cilantro instead of parsley.
If you like your food hot, add more chili flakes or chili powder.
If you want it to be extra rich, use coconut cream at the end.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main/side
- Method: stovetop/baked
- Cuisine: Indian
- Diet: Vegetarian
Keywords: Baingan Bharta, eggplant, garlic, onions, coconut milk, parsley, naan, Indian cuisine, grated ginger, cherry tomatoes,
P.S. I had some naan and Banigan Bharta left over so I thought 'hey let's make a real Indian naan pizza!'. So I did, look at this..........................
Baingan Bharta Naan Pizza..........................
It was so so amazing!
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.