Eosinophilic Esophagitis Friendly Vegan 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), divided
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp kashmiri chili powder or mild red chili powder
- ½ tsp garam masala
- 1 tsp salt, plus more to taste
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the whole eggplants directly over a gas burner flame on high heat, turning with tongs every 3–4 minutes, until the skin is completely charred and blackened all over and the eggplants collapse and feel very soft when pressed, 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 blistered and blackened and the flesh is completely tender, 20–25 minutes.
- 2
Transfer the charred eggplants to a cutting board 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 shaggy, not a smooth purée. Discard any large seed clusters if desired.
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