2 whole eggplants (Follow pre-prep below)
1 medium white onion; finely chopped
2 roma tomatoes; finely chopped
4 cloves garlic; finely chopped
1 tsp cumin seeds
1/2 tsp Garam Masala
1 tbsp coriander powder
1/4 tsp turmeric powder
1/4 tsp red chili powder (adjust to taste)
1 tsp sea salt (adjust to taste)
1. Preheat the oven at 350 degrees
2. Wash the eggplants and wipe them.
3. With the help of knife, make the small cuts (5-6 cuts) all the over the eggplants.
4. Take a baking tray and place aluminum foil to the size of your baking tray.
5. Place the eggplants on the baking tray.
6. Place the tray inside the preheated oven.
7. After every 20 mins flip the sides of eggplant (approx. total of 60-70 mins of roasting)
8. Notice the color of the eggplant, it will change to a very dark shade of purple.
9. Turn off the oven.
10. Carefully take the baking tray out.
11. Let the eggplants cool down.
12. Place the eggplants on the clean plate.
13. Cut the top of the egg plant.
14. Peel the outer skin and cut them in to halves.
15. With the help of spoon scoop out the maximum seeds out from the egg plant.
16. Mush the eggplants.
1. Take the medium size saucepan and place on medium heat.
2. Add cumin seeds. Stir them until turn light brown in color.
3. Add onions to the saucepan. Stir the mix (add 2-3 tbsp of water if onions are sticking to saucepan). Cook until onions turn light brown in color.
4. Add tomatoes, garlic and salt. Mix them well and let them cook for 2mins.
5. Add Garam Masala, coriander powder, turmeric powder and red chili powder. The mix in the saucepan turns into a paste
7. Keep stirring the mix/paste for 5-7 mins.
8. Add eggplants and mix the ingredients well.
9. Cover the saucepan and lower down heat.
10. Stir and check on eggplants for every 3-4 mins. Cook for 20 mins. (Notice Bharta/Mash is getting dark in color)
11. Turn off the heat under the saucepan
12. Enjoy baigan bharta with roti and brown rice or naan