Baingan Bharta with Red Bell Pepper
Another take on baingan bharta, a smoky & spiced Indian eggplant mash. It features oven-roasted eggplant combined with aromatics, tomatoes, red bell peppers, and spices to form an eggplant mash.
Ingredients
- 1 large eggplant
- 1 red bell pepper
- 4 garlic cloves
- 1.5 tbsp avocado oil, divided
- ½ medium red onion, finely chopped
- 1 inch ginger, minced
- 1 serrano chili, minced
- 3 medium tomatoes, chopped (~ 1 cup tomatoes)
- ½ tsp turmeric
- 1 tsp ground corinder
- ½ tsp garam masala
- cilantro to finish
Instructions
- Preheat the oven to 450 F.
- Cut eggplant in half. Cut a couple of 2-inch slits on the purple side of each half. Stuff each of the slits with garlic cloves. Cut bell pepper in half.
- Add a light drizzle of oil to a cast iron or baking sheet. Place eggplants and bell peppers with the skin side down. Add the rest of the oil to the eggplant and bell pepper.
- Roast for 25 minutes, or until theeggplant is soft. Let it cool before peeling and mashing with a fork. The red bell pepper may not mash all the way, so you can just chop it into smaller pieces. Eat the eggplant skins if you’d like! Or add them to the dish if you don’t mind extra texture or fiber.
- Add ½ tbsp oil to a pan over medium heat. Add onion and cook until translucent, so about 5 minutes. Add ginger and serrano chilis. Stir for 2 minutes. Add coriander and turmeric. Stir for a minute.
- Add tomatoes and salt. Cook for 5 minutes or until the volume reduces as the tomato juices evaporate and coalesce with the rest of the ingredients.
- Add the eggplant and red bell pepper. Stir for a few minutes. Add a little water (¼-½ cup),reduce heat to medium-low, cover, and cook for 10-15 minute or until it looks done to you.
- Adjust for salt. Garnish with cilantro. Serve with roti, paratha, rice, or even toasted bread! Anything works.