Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roast Baingan

Roast Baingan

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Scale
  • 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

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

Find it online: https://www.breakingnaan.com/roast-baingan/