The Best Baingan Bharta
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 285
- Total Fat
- 22 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 295 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 9 grams
- Sugar
- 14 grams
- Protein
- 4 grams
- Total: 50 min
- Active: 50 min
Ingredients
1 medium globe eggplant (about 1 pound)
3 tablespoons vegetable or olive oil
1 medium red onion, chopped (1 packed cup)
1 to 2 Indian or Thai green chiles, 1/2 to 1 serrano chile or 1/2 jalapeño, chopped (seeded for less heat, if desired)
3 to 4 tomatoes, chopped (1 packed cup)
Kosher salt
1 small bunch fresh cilantro, chopped (about 1/2 cup)
Directions
- Put the whole eggplant directly over a moderate flame on a gas stove or grill. Cook, turning it every couple of minutes with metal tongs, until charred all over and the flesh is completely soft, about 10 minutes.
- Wait until the eggplant is cool enough to handle then peel off the skin and discard--don’t worry if little bits of skin remain. Remove and discard the stem, coarsely chop the flesh and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring and scraping the bottom of the skillet occasionally, until softened with just a hint of color, about 10 minutes. Add the chiles and cook, stirring occasionally, until the raw smell goes away, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the eggplant and cilantro and cook, stirring occasionally, until well mixed and the flavors have melded, about 3 minutes. Adjust salt to taste and serve hot.