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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources