Baingan Bharta (North Indian Eggplant)

Menu Part: 
Entree
Cuisine Type: 
Indian
Serves: 
6 (1⁄2-cup) servings

Baingan Bharta is a vegetarian dish popular in Indian and Pakistani cuisine. Eggplant is grilled to infuse the dish with a smoky flavor. This version also features yellow onions, plum tomatoes, jalapeño and ginger.

Ingredients

2 lb. eggplant
31⁄2 tbsp. canola oil
7 oz. yellow onions, cut in 3⁄4-in. dice
11⁄2 tbsp. ginger, minced
1 tbsp. jalapeño, seeded, minced
1⁄2 tsp. paprika
2 pinches ground cayenne pepper
13 oz. fresh plum tomatoes, cut in 1-in. dice
1 tsp. salt
1⁄4 cup fresh cilantro, chopped

Steps

1. Cut eggplant in half, lengthwise. Poke skin a few times. Spray flesh with cooking oil. Do not spray skin. Place flesh side down on sheet pan. Roast in 350°F preheated oven for 40 minutes or until very soft.
Cool enough to scoop pulp, discard skin and rough chop eggplant.

2. Heat canola oil, add onions and sauté until soft, about 4 minutes.

3. Add ginger and jalapeño and heat for 3 to 4 minutes, until cooked.

4. Add diced eggplant, paprika and cayenne. Over medium-low flame, sauté for 10 to 15 minutes and stir occasionally until eggplant is light golden in color.

5. Stir in tomatoes and salt. Cook for additional 10 minutes, or until tomatoes break down a little but are still chunky and oil just starts to separate.

6. Stir in cilantro, season to taste. Serve 1⁄2 cup per portion.

Recipe by Sodexo Corporate Services, gaithersburg, md.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources