Eosinophilic Esophagitis Friendly Baingan Bharta
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Learn more →Ingredients
4 servings
- 2 large eggplants (about 2 lb total)
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 1 green chili (such as serrano or thai), finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp kashmiri chili powder or mild paprika
- ½ tsp garam masala
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp unsalted butter or ghee (optional)
Can be omittedunsalted butter
Instructions
- 1
Char the eggplants directly over a gas burner on medium-high flame, turning with tongs every 3–4 minutes, until the skin is completely blackened and blistered all over and the eggplants feel very soft and collapsed when pressed, about 15–20 minutes total. Alternatively, place them on a foil-lined baking sheet under a broiler set to high, turning every 5 minutes, until the skin is charred and the flesh is completely tender, about 20–25 minutes.
- 2
Transfer the charred eggplants to a colander set over a bowl and let them rest until cool enough to handle, about 10 minutes. Peel away and discard all of the charred skin, then roughly chop or mash the flesh with a fork — the texture should be coarse and fibrous, not a smooth purée. Discard any liquid that has collected.
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