Roasted Meshed Eggplant (In Hindi it is called Baingan ka Bharta) is a popular dish in the Indian subcontinent.
It is made by big sized eggplants with various locally grown ingredients like tomato, onion, potato etc. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal, direct fire or baked in the oven. This infuses the dish with a smoky flavour.
My today recipe is an entry for the contest STEEMIT IRON CHEF 2018 Act 01 Round 06 organized by @progressivechef
Ingredients required
- Big size eggplant 3 nos
- Tomatoes medium sized 2 nos
- potatoes 2-3 nos
- Onion small sized 1-2 nos
- Garlic cloves 15-20 nos
- Green chillis 2 nos
- Peanuts 2 tbsp
- Sesame seeds 1 tsp
- Turmeric and coriander powder 1tsp each
- Cumin and mustard seeds 1/2 tsp each
- Vegetable oil 2 tsp (preferably mustard oil)
- Salt to taste
- Lemon juice 1 tbsp
- Green coriander leaves for garnishing
Procedure
- Wash eggplants and make cuts on it to insert garlic cloves.
- Apply oil on it to bake.
- Bake in the oven or roast directly in the flame.
- Bake or boil potatoes
- Once roasted properly on low flame peal eggplant and potatoes. Mesh them to make a smooth paste.
- Chop onion, tomatoes green chillis, and peanuts finely.
- In a pan heat oil and add all spices, saute for a while and add finely chopped onion, tomato, and green chillis. Cook for 5-10 minutes.
- Add mashed eggplants, potatoes, and chopped peanuts. Mix all well and cook for few minutes.
- Add lemon juice and garnish with finely chopped fresh coriander leaves and sesame seeds.
Serve hot with Chapati, Parantha, Puri or any bread of your choice
