one of the few forms of brinjals i ate as a kid...well now too, i do not love them in any form...but i do have some of my preferences now, and i do eat it in ways i can enjoy them...baigan bharta is one of the dishes i really like and make well......one of the things i like is roasting the egg plant, the slightly charred taste is something i love....this recipe is a north indian way of making it...
Ingredients:
1 medium sized egg plant
ingredients for basic red gravy
Method:
- Roast the eggplant over flame, turning it around as it cooks, cook it till tender. Poke knife and see it should go in easily. some juice may drip from eggplant, keep roasting it till completely tender.
- if you have electric grill, instead of flame gas, you can roast on it too or else, bake it in oven on 375 deg F for 20 min.
- whatever way you choose, the eggplant should be very tender and knife should be able to pass through it without slightest pressure.
- once it is done, let it cool.
- as it cools on other side, start making the basic red gravy.
- once the eggplant cools, peel off its skin, then cut the egg plant lengthwise into 2 halves, check if clean, mince the eggplant with knife or with knife and fork, you need to shred it in fine pieces.
- when the gravy is ready, mix the shredded eggplant with the gravy and let it simmer on flame for couple of minutes..
- tasty baigan bharta is ready :)
you can eat it with whole wheat tortilla if you do not know to make chapatis/ rotis...
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