Lunch · Indian
Baingan Bharta (Spiced Roasted Eggplant)
Roasted eggplant mashed into a base of onion, tomato, garlic and ginger. This oven version does not promise the smoky taste of flame-roasting.
- per serving
- 235 kcal
- Protein
- 6 g
- Total time
- 55 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Preheat the oven to 230 °C (450 °F), convection. Peel the eggplant, weigh 300 g of raw flesh, then cut it into 3 cm cubes. Toss with 4 g of oil and spread on a baking sheet lined with parchment paper.
Roast for 30 minutes, turning after 20 minutes. The flesh should be very tender and browned in places. Roughly mash it with a fork; keep the small pieces.
During the last 10 minutes of roasting, chop the onion, garlic and tomato, then grate the ginger. Heat the remaining 6 g of oil in a sauté pan. Cook the onion for 6 minutes over medium heat.
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