Roasted Eggplant Salad (Baingan Bharta)

Name: Roasted Eggplant Salad (Baingan Bharta)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish; 2 larges eggplants; 4 cloves garlic, minced; 473 milliliters Greek yogurt, beaten until smooth; 0 teaspoons ground cumin, plus more for sprinkling; 0 teaspoons ground turmeric; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps peanut oil, plus more for eggplant; 1 small serrano pepper, seeded (if you wish less heat) and minced; 1 medium white onion, finely diced

Roasted Eggplant Salad (Baingan Bharta)

Roasted Eggplant Salad (Baingan Bharta) is a gluten free and lacto ovo vegetarian main course. This recipe serves 4. One portion of this dish contains approximately 13g of protein, 8g of fat, and a total of 197 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires cilantro leaves and stems, onion, garlic, and kosher salt and pepper. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Roasted Eggplant Tomato Curry (Baingan Bharta), Roasted Eggplant Tomato Curry (Baingan Bharta), and Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro are very similar to this recipe.

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through.

Ingredients you will need

Peanut Oil

Eggplant

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Aluminum Foil

Frying Pan

Remove from the oven and cool.

Equipment you will use

Oven

Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.

Ingredients you will need

Eggplant

In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown.

Ingredients you will need

Peanut Oil

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes.

Ingredients you will need

Fresh Cilantro

Eggplant

Garlic

Chili Pepper

Add a splash of water if it begins to stick.

Ingredients you will need

Water

Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.

Ingredients you will need

Turmeric

Cumin

Salt

Turn off the heat.

Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin.

Ingredients you will need

Fresh Cilantro

Ground Cumin

Seasoning

Yogurt

Serve either warm or slightly chilled.

Equipment

Ingredients

Servings:

59milliliters

fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish 2larges

eggplants 4cloves

garlic, minced 473milliliters

Greek yogurt, beaten until smooth 0teaspoons

ground cumin, plus more for sprinkling 0teaspoons

ground turmeric 4servings

Kosher salt and freshly ground black pepper 2Tbsps

peanut oil, plus more for eggplant 1small

serrano pepper, seeded (if you wish less heat) and minced 1medium

white onion, finely diced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Sterling Heritage Collection Napa Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Sterling Heritage Collection Napa Chardonnay

Balanced and complex, the Napa Valley Chardonnay layers fruit from several vineyards in the AVA, marrying the lush, bold ripeness of mid-valley with the richness and depth of Carneros. Bright, golden fruit opens the nose, rounded with notes of honey, caramel, baking spice and toast. A bold entry of lemons and ripe apple develops weight and viscosity as it evolves through the mouth. The barrel contribution leaves an almost-sweet almond impression across the finish.