If you’ve been reading my blog, you know that growing up I was not an eggplant fan. So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month? They became a part of my adult life and I learned what I was missing out on.
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend. Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant. It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss. Man am I thankful for that specific rule!
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine. Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it. This recipe is hers and I’m excited to share it.
Notes:
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter. Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation. If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away. Let the eggplants sit on a tray and continue steaming to soften the seeds.
You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.
From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!
Baingan Bharta (Punjabi Eggplant)
Ingredients
- 4 large eggplants, roasted, peeled and roughly chopped
- 2 large onions, diced
- 3 large tomatoes, finely chopped
- 2 Serrano peppers, sliced lengthwise into quarters (adjust to spice level)
- 3 oz tomato paste
- 2 Tbsp curry leaves, chopped
- 1 Tbsp Kasoori Methi
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 2 Tbsp ground coriander
- 1 tsp cayenne pepper (adjust to spice level)
- 1 Tbsp oil
- 1 Tbsp salt
- 1 Tbsp cilantro, chopped
Instructions
- In a large, heavy bottom skillet, heat oil over medium flame. Add in cumin seeds and wait for them to splutter
- Add in the onions, serranos and curry leaves and cook for about 10-15 minutes, stirring often
- The onions should turn translucent and the oil should start separating from them
- Add in the coriander, turmeric and cayenne pepper and mix well. Cook for 1-2 minutes to let the spices blend in
- Add in half the chopped tomatoes and cook for 5 minutes
- Add in the other half of the chopped tomatoes and the tomato sauce and mix well.
- Add in the salt and mix well
- Add in the roasted eggplant and mix well. Reduce heat to low flame and cook for another 15-20 minutes stirring occasionally
- Crush the kasoori methi between your palm and add in to the bharta. Turn off heat, mix well
- Garnish with cilantro
- Serve hot with naan or roti