Indian Eggplant Dish Bharta at Eleanor Morrow blog

Indian Eggplant Dish Bharta. Wash and pat dry the eggplants. Preheat grill to high (450°f to 500°f). Cook, stirring often, until the onion is golden brown, about 10 minutes. Insert the sliced garlic cloves and green chili slices into the slit (images 2 and 3). Add the garlic and chiles and cook for another minute. Mix and cover with a lid so the tomatoes soften. Brush some oil over it & keep it in the air fryer basket along with tomatoes, green. Taste and add oil (for sheen). Chop or mash in a bowl, with lime juice. Mix well and saute for 2 minutes. You can grill the eggplants whole or cut to 2 parts. Scoop out the bharta with freshly made roti or paratha. Using a sharp knife, make small slits in the eggplant (image 1). Add the tomato, turmeric and salt. Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 10 minutes.

Add the garlic and chiles and cook for another minute. Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 10 minutes. Scoop out the bharta with freshly made roti or paratha. Cook, stirring often, until the onion is golden brown, about 10 minutes. Taste and add oil (for sheen). Mix well and saute for 2 minutes. You can grill the eggplants whole or cut to 2 parts. Brush some oil over it & keep it in the air fryer basket along with tomatoes, green. Roast them on a direct flame until they become soft and completely charred (image 4). Using a sharp knife, make small slits in the eggplant (image 1).

Baingan Bharta with Rice {Indian Eggplant Dish} Things I Made Today

Indian Eggplant Dish Bharta Wash and pat dry the eggplants. You can grill the eggplants whole or cut to 2 parts. Mix and cover with a lid so the tomatoes soften. Cook, stirring often, until the onion is golden brown, about 10 minutes. Roast them on a direct flame until they become soft and completely charred (image 4). Mix well and saute for 2 minutes. Brush some oil over it & keep it in the air fryer basket along with tomatoes, green. Insert the sliced garlic cloves and green chili slices into the slit (images 2 and 3). Taste and add oil (for sheen). Chop or mash in a bowl, with lime juice. Scoop out the bharta with freshly made roti or paratha. Preheat grill to high (450°f to 500°f). Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 10 minutes. Add the tomato, turmeric and salt. Using a sharp knife, make small slits in the eggplant (image 1). Add the garlic and chiles and cook for another minute.