Baingan Bharta With Rice Recipe

Name: Baingan Bharta With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Basmati rice, dry; 2 tablespoons Vegetable oil, divided; 2 pounds Eggplant, sliced in half lengthwise; 1/2 Yellow Onion, chopped; 4 Garlic cloves, chopped; 1 teaspoon Ginger, minced; 3 Dried red chilis, or 1 fresh chili chili, chopped; 2 Tomatoes, chopped; 1/4 teaspoon Chili powder; 1/2 teaspoon Ground coriander; 1/4 teaspoon Ground tumeric; 1/2 teaspoon Salt; 1 teaspoon Garam Masala; 2 tablespoons Cilantro

Servings: persons

1 cup Basmati rice, dry
2 tablespoons Vegetable oil, divided
2 pounds Eggplant, sliced in half lengthwise
1/2 Yellow Onion, chopped
4 Garlic cloves, chopped
1 teaspoon Ginger, minced
3 Dried red chilis, or 1 fresh chili chili, chopped
2 Tomatoes, chopped
1/4 teaspoon Chili powder
1/2 teaspoon Ground coriander
1/4 teaspoon Ground tumeric
1/2 teaspoon Salt
1 teaspoon Garam Masala
2 tablespoons Cilantro

1
Cook rice according to package instructions. Set aside.
2
Place top oven rack on highest shelf and turn broiler on high. Place eggplants, cut side down, on a large baking sheet and drizzle with 1 tablespoon of vegetable oil. Rub into skin.
3
Place eggplants under broiler and cook until the skin is nicely charred, anywhere from 10-15 minutes. Keep an eye on this as you may need to rotate your eggplant pieces so they get an even heat. Remove from oven and set aside to cool.
4
Meanwhile, heat remaining tablespoon of vegetable oil in a saucepan over medium high heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, and chilis and cook for an additional minute.
5
Stir in tomato, chili powder, coriander, turmeric, and salt. Turn down heat to medium and cook until tomatoes start to soften.
6
While those are cooking, use a spoon to scoop the eggplant meat out of the skin. Discard the skin and chop the eggplant.
7
Add eggplant and garam masala to the saucepan and mix well. Cook for 1-2 minutes more, until flavors blend. Adjust salt to taste.
8
Serve eggplant mixture over rice. Top with cilantro.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Basmati rice, dry, 2 tablespoons Vegetable oil, divided, 2 pounds Eggplant, sliced in half lengthwise, 1/2 Yellow Onion, chopped, and more.

Yes, Baingan Bharta With Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baingan Bharta With Rice

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