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Baingan Bharta (Purée d'Aubergine Fumée)

Name: Baingan Bharta (Purée d'Aubergine Fumée)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: IN
Ingredients: 2 large eggplants (about 800g); 3 tbsp oil or mustard oil; 1 tsp cumin seeds; 2 onions, finely chopped; 4 cloves garlic, chopped; 1 tbsp fresh ginger, grated; 2 green chilies, chopped; 2 tomatoes, chopped; ½ tsp ground turmeric; 1 tsp Kashmiri chili powder; 1 tsp ground coriander; 3 tbsp fresh cilantro, chopped

⏱

10m

Prépa

🔥

35m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Aubergines entières grillées à la flamme jusqu'à être fumées et fondantes, puis écrasées et cuisinées avec oignons, tomates, ail et piment vert.

#indian#eggplant#smoky#punjabi#roasted#mash#everyday

Portions

Ingrédients

Nutrition

calories190

protein4g

carbs22g

fat11g

fiber9g

Par portion

Étapes

🔒

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Char the eggplants

Rub the eggplants with a little oil, pierce a few times and roast directly over a gas flame (or under a very hot grill) for 15–20 minutes, turning, until the skin is blackened and the flesh is completely soft.

⏱18:00

Peel and mash

Cover with a bowl for 5 minutes to steam, then peel off the charred skin and mash the flesh roughly.

⏱5:00

Cook the masala

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Combine

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Char the eggplants

⏱18:00

Peel and mash

Cover with a bowl for 5 minutes to steam, then peel off the charred skin and mash the flesh roughly.

⏱5:00

Cook the masala

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Punjab, also Bengal and Bihar📅 Traditional🍆 IN

Roasting vegetables directly in the embers of a fire is one of the oldest cooking methods, and eggplant takes on a wonderful smokiness when cooked this way. 'Bharta' means mashed.

Punjab's version is cooked with onions and tomatoes; Bihar's baingan chokha is mixed raw with mustard oil and garlic; Bengal's begun pora is similar.