The Roast Baingan recipe is inspired by a very popular dish called Baingan Bharta. Baingan is the word for Eggplant in Hindi and the baingan bharta (called wangyache bharit in Maharashtra) is prepared in many different ways throughout India. However all these recipes are based on roasting the eggplant over open flame or charcoal. This gives it a very smoky flavor and the eggplant flesh is cooked to be juicy and succulent. The flesh is coarsely pounded and very gently mixed with other cooked ingredients. In our case we roast the eggplant in the oven but letting few pieces of roast charred skin make its way into the puree helps with the smokiness.

Our roast baingan recipe takes two forms of roasted eggplant. It uses the roasted chunks as well a puree of the roasted flesh. With this we use commonly found pairings in bharta recipes across india. Roast baingan has very delicate flavors and too many spices can overpower these flavors. To enjoy the roasted eggplant with its true depth of flavors we deliberately try to balance our roast baingan recipe by not overpowering it with too many spices.

We serve our roast baingan with warm indian bread like naan or chapati to wipe down the plate. We usually make this roast baingan to share like a plank. Anything that is leftover can be literally mixed together in a bowl and makes for great lunchbox next day to go with naan or even pita crisps. For roast baingan with smaller eggplants we have in the past served them on a plate with the stem. This way you can eat them just off the eggplant by a spoon. We top it with similar components from the roast baingan recipe except the puree. We compensate for puree by making turmeric oil and drizzle it over for the seasoning.

Roast Baingan

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• Author: www.breakingnaan.com
• Total Time: 1 hour 10 mins
• Yield: 2 servings 1x

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Ingredients

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• Roasting:
• 1 Large Eggplant
• 1 medium Red onion vertically sliced into quarters and petals separated
• 1 bulb garlic
• 2 Tbsp oil approximately for roasting
• Puree:
• 1 medium sweet white onion
• 1 Tbsp oil
• 0.5 cup vegetable stock or water
• 1 tsp garam masala
• 0.5 tsp turmeric
• Garnish:
• 4 tsp ginger julienne
• 1 tsp oil
• 1 tsp chopped cilantro
• 5 tsp yogurt
• 0.5 tsp vinegar
• 5 tsp green peas

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Instructions

1. – preheat oven to 400F/360C
2. – cut eggplant in half also splitting the stem, score skin deep criss cross pattern in eggplant with blunt knife so the skin is not pierced
3. – generously brush the eggplant with oil making sure you get between the slits and then season the eggplant with salt and set in roasting pan
4. – brush oil on a whole bulb of garlic with skin, wrap in foil and add to pan
5. – cut red onion into petals and wrap these in foil and add to pan. we do this because we dont want burnt onion like in kebabs but a sweeter carmelized onion
6. – Roast in oven for around 40 minutes, checking eggplant to see if its cooked every 10 minutes and if its getting dry, baste it with a little bit of oil
7. – meanwhile julienne thin slices of ginger into strips and in 2 tsp oil fry them on low heat till crisp and and drain onto paper towel
8. – whisk sweet yogurt to be creamy and airy with a fork and season with salt and a little bit of acid of choice like lemon juice or good quality vinegar
9. – Sweat chopped onions in a pan and then when soft add a little bit of vegetable stock or water and let simmer covered till onions are cooked without burning
10. – Get salted pot of boiling water going and add peas and boil them till they look fresh green and immediately drain and put them in cold water leaving just a little bit of water behind, add salt and squeeze of lemon
11. – When eggplant is done usually you can just spoon half the flesh starting near the stem and add it to the stock and onions and heat and season with pinch of garam masala and salt and turmeric
12. – Cook out the spices, and then puree
13. – Carefully take the chunky grilled portion of eggplant and set aside for plating
14. – Slice top off the garlic and squeeze out the caramelized sweet and brown garlic petals
15. – Onion Petals should also be cooked in the foil, carefully undo, season them with salt
16. – When plating, warm puree if its gone cold, also heat peas, then drain for plating
17. – Spoon puree into dish and draw the spoon then in a line across the plate dragging the puree
18. – Add chunks of eggplant, garlic and onion alternating over the puree
19. – Add dollops of yogurt and top them with the julienned ginger
20. – Add peas
21. – Add finely chopped cilantro along the puree

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Entree
• Cuisine: Indian