1h 30m$10.42Baingan Bharta
Broiler-charred eggplant mashed and cooked with onion, fresh Roma tomatoes, ginger, garlic and ground spices. Fresh cilantro finishes this thick, smoky Indian home-style vegetable dish.
Shopping options
Cayenne pepper
0.25 Teaspoon
Private Selection® Ground Cayenne Pepper Shaker
1%
Fresh ginger, peeled and finely grated
1 Tablespoon
Organic Ginger Root
3%
Ground coriander
1 Teaspoon
GROUND CORIANDER - SIMPLE TRUTH ORGANIC - 1.49 OZ
4%
Ground turmeric
0.25 Teaspoon
Kroger® Ground Turmeric Shaker
1%
Paprika
0.5 Teaspoon
McCormick Paprika
2%
Vegetable oil
3 Tablespoon
Kroger® 100% Pure Vegetable Oil
5%
Ground cumin
1 Teaspoon
McCormick Ground Cumin
5%
Yellow onion, finely diced
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
100%
Fresh Roma tomatoes, finely diced
12 Ounce
Simple Truth Organic® Roma Tomatoes
75%
Garlic, minced
4 Each
Kroger® Peeled Garlic
7%
Fresh cilantro, chopped
0.25 Cup
Simple Truth Organic® Cilantro
28%
Fine salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Globe eggplant
2 Each
Eggplant
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Garlic cloves-4 each
- Fresh cilantro-0.25 cups
- Globe eggplant-2 each
- Fresh Roma tomatoes-12 ounces
- Yellow onion-1 each
- Vegetable oil-3 tablespoons
- Fresh ginger-1 tablespoon
- Ground cumin-1 teaspoon
- Ground coriander-1 teaspoon
- Fine salt-1 teaspoon
- Paprika-0.5 teaspoons
- Ground turmeric-0.25 teaspoons
- Cayenne pepper-0.25 teaspoons
Wash your hands with soap and water. Rinse the eggplant, tomatoes, ginger and cilantro under running water, then dry; remove any damaged areas. Dice the onion and tomatoes, mince the garlic, grate the peeled ginger and chop the cilantro. Position an oven rack so the tops of the eggplants will sit about 6 inches below the broiler element, and preheat the broiler to high.
Pierce each whole eggplant several times with a fork and place on the broiler-safe pan without oil. Broil for 35–50 minutes, turning with tongs every 8–10 minutes, until the skin is charred on all sides and the eggplants have slumped. A knife inserted into the thickest part should slide through the flesh without resistance. If the skin chars before the center softens, lower the rack one position and continue broiling until fully tender.
Use oven mitts to handle the hot broiler pan and watch closely while broiling.
Use only a broiler-safe metal pan; do not place glass under the broiler.
While the eggplant broils, heat the vegetable oil in the skillet over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until soft and golden around the edges. Add the garlic and ginger and cook for 1 minute. Reduce the heat to medium-low, add the cumin, coriander, turmeric, paprika and cayenne, and stir for 30 seconds.
Add the tomatoes and salt to the skillet. Cook over medium heat for 12–15 minutes, stirring frequently and crushing the tomatoes with the spoon, until they form a thick mixture with no watery liquid pooling around the edges. Remove the skillet from the heat if the eggplant is not ready.
Let the broiled eggplant cool for about 10 minutes, until safe to handle. Split it open carefully to release steam. Peel away and discard the charred skin and stems, keeping the soft flesh. Do not rinse the flesh, which would wash away its smoky flavor. If it releases substantial liquid, let it drain in a colander for 3–5 minutes. Transfer to a bowl and mash with a fork, leaving a little texture.
Let the eggplant cool until safe to handle and open it carefully to release hot steam.
Add the mashed eggplant to the skillet and return to medium heat. Cook uncovered for 10–15 minutes, stirring and scraping the bottom frequently, until thoroughly combined and thick enough to mound on a spoon. There should be no watery sauce; if necessary, continue cooking for a few more minutes.
Remove from the heat and stir the entire 1/4 cup cilantro into the finished dish. Serve hot.
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