Baingan ka Bharta Using Baked Baingan (Eggplant Mashup)

THE STORY

I was terrified of doing this because how can it be so simple? Traditionally, recipes call for fire roasting the eggplant for a smoky flavored bharta (mash). My household followed the "boil the eggplant for eternity" technique. The idea was to make the insides of the eggplant turn to pulp. I found a recipe where the cook baked the eggplant! Pure genius. It was fast, it was furious! 

DISH ORIGIN: North India (Punjab, Rajasthan)

INGREDIENTS

10 small eggplants (4" each used)
1 medium tomato, finely chopped
1 medium onion, finely chopped
Salt to taste
Red chili powder to taste
1/4 tsp turmeric powder
1 tbsp ginger garlic paste
1/4 tsp garam masala optional
Fried onions, chopped cilantro, and chopped tomato for garnish

MASHUP TIME!

1. Cut off the stems of 10 eggplants (baingans) and cut them in halves to avoid exploding!

2. Set the eggplant halves on a parchment paper in a baking pan and braise them with oil.

3. Bake at 450 F for 30 min at least. Check midway with a knife if the inside has turned mushy soft. 

4. When inside is mushy, take the pan out and set out to cool. Once cooled down, the skin will easily peel away to separate the mushy inner eggplant. 

5. In a skillet, add 1 small finely chopped medium sized onion and1 tbsp ginger garlic paste and fry on medium-high heat until onions are golden brown.

6. Add 1/4 tsp turmeric powder, 1/4 tsp red chili powder (less or more according to taste), and 1/4 tsp garam masala (optional). Fry for about 30 seconds.

7. Add 1 medium sized finely chopped tomato and cook well until a gravy is formed and oil begins to separate.

8. Add the eggplant (baingan) and cook well until oil fully separates. If oil is absorbed, add a tbsp or two more to allow full separation. Check for salt and adjust. Baingan is a salty vegetable, so it may or may not need an addition. 

9. Garnish with chopped cilantro, fried onion, and chopped tomato. 

SERVING SUGGESTIONS & OTHER USES

1. Serve with a side of yogurt
2. Best eaten with roti / naan
3. Can be used for sandwhich making as a chunky spread
4. Blend with oatmeal for elderly meals 

PHOTOSHOOT