Tips for plate presentation – Let the main player stand out. Here I have used a slice of eggplant to enhance the dish. Try to get some verticality in your dish. Everything just laid on the plate is boring. Rather stack or place them on an accompaniment. Anything that gets some differing heights to your dish will make it more visually appealing.
An (aubergine/ baingan) is not a very popular vegetable. People love to hate the ‘eggplant’ because of its texture. Some find it ‘bitter’ to taste. When treated right, it’s creamy and earthy—a standout star in your dining table. It’s time to bring this purple wonder back into the spotlight! It’s time to treat it right!
I like the aroma of burnt and charred aubergines or even smoke it with oil in the oven. I love the way it looks after it is prepared. The best way to choose the brinjals is, light in weight but big in size that means the lesser the seeds the lighter the brinjal weighs.
Different versions of this popular baigan bharta are made in several states in India. A perfect dish to go along with hot rotis naans or parathas.
Baingan Bharta/ eggplant curry
Serves 3-4
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients
Aubergines – (2 medium sized) 500 gms
Oil – 1 tbsp
Asafoetida – pinch
Cumin seeds – 1/2 tsp
Garlic, crushed, finely chopped – 3 cloves
Finely grated ginger – 1 tsp
Medium onions, finely chopped – 2 nos
Tomatoes, finely chopped- 2 nos
Green chillies, split lengthwise- 2 nos
Turmeric – 1/2 tsp
Coriander powder 1/2 tbsp
Cumin powder -1/2 tsp
Garam masala powder 1/2 tsp
Salt to taste
Method.
- Make few slits on the eggplant. Immerse few pieces of garlic and green chilly into the egg plant with some salt. Apply some oil on the eggplant and cook it full in the oven. Applying the oil you will get a smoky flavour in the dish.
- Remove the eggplants onto a plate and keep aside. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins.
- Chop all the flesh, discard the stems and keep aside.
- In a heavy bottomed Pan, heat the oil. Add the asafoetida, cumin seeds.
- Once cumin seeds splutter, add the ginger and garlic and saute for few seconds.
- Add the finely chopped onions, toss well.
- Cover and cook until onions are soft, around 5-10 minutes.
- Add dry spices, cook for few minutes and the tomatoes with the salt.
- cover and cook until tomatoes are completely soft and mushy. Stir the dish.
- To the mix, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Sprinkle garam masala powder and simmer for 2 minutes.
- Remove from flame. Garnish and ready to serve.
Awesome, as always! Thank you, Sumith!
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Thank you Dolly for those beautiful words.
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You deserve every word of praise!
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Thanks a ton Dolly😊
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My pleasure!
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😊:)
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Awesome presentation yummy recipe. Thanks for sharing.
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Thank you Shilpa:)
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Hi thanks Chef Sumith for awesome or and yummy recipe. Please clear me first step of recipe. We have to put garlic n chilli inside. Can we in gas tandoor or directly on flame.
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Thank you shilpa. Yes make few slit’s on the eggplant, and deeply immerse the garlic and chilly in to the slit’s. Yes we can has tandoor or can go direct in to the flame. I prefer in gas tandoori or in an oven with some applied oil on top( which gives an extra smoky flavour to the baingan)
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I’m a fan of aubergine Sumith… somehow though mine never look even a fraction of ‘this good’ when I serve them! I’m going to try hard when I present them next time I cook them! Inspiring as always! x
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Hi wendy when you grill your sliced aubergunes for the presentation, after grilling soak it in coriander basil, olive oil with sea salt and pepper powder. It will taste even better and looks good with a glaze.
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Ooo sounds lovely! Thanks Sumith x
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😊:)
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Awesome and inspiring
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Thank you Payal:)
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Looks delicious… A Wonderful presentation is almost as important as a great taste 💛☀️🌟
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Thanks a ton Aquileana.
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Sumith so beautifully shot and styled in your unique presentation. I loved your simple platter. Well done and keep it up.
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Thank you Kamal.
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Always welcome Sumith.
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😊:)
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Well you’ve done it again Sumith. So eye-catching, and those grill marks on the eggplant all add to the presentation and plating. Well done!
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Thank you Loretta for your inspirational words!
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I need to make this now! I just adore eggplants and your presentation is irresistible!
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Thanks a lot Annika.
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Delicious looking baingan bharta 🙂
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Thank a lot Freda.
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Wonderful presentation! Like you, I also love the aroma of burnt/charred eggplants. It has a typical smell that becomes very satisfying to me when mixed with onions, green chillies and mustard oil. (We, Bengalis use mustard oil with most of the dishes). I make the bharta exactly in the same way. I just don’t use the garam masala…. 🙂
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Thank you Maniparna for sharing your wonderful thoughts. Love that smoked flavor in baingan bharta. Some use curd as well to finish it off. Using mustard oil could be more tasty, thank you for this share.
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My pleasure… 🙂
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😊:)
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Gorgeous as always Sumith!
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Thank you Kathryn:)
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Very good presentation!
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Thank you Dish dessert.
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This looks so pretty 🙂 We love our Bharta in every form!
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Thank you Priya. It’s an all time favourite.
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You make food look like a work of art …very creative!
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Thanks a lot Pragalbha:)
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I adore aubergines and love what you have done with it here. Thanks for the recipe Sumith.
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Thanks a lot Myra. I am really honoured!
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Making a dish that’s basically a brown ‘stew’ look as colourful as you’ve created on the serving plate is a gift. Well done.
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Thanks a lot for these beautiful words Boleyn. Really appreciate your inspiration.
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I love this recipe – eggplant is one of my favourites too.
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Thanks you Robbie:)
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Thanks for the wonderful tips! I personally have learned from your plating postings.
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You are very welcome Chris. I am happy at least I could help some body😊
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Lovely shot and very creative presentation..
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Thanks a bunch Neetha.
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This is so awesome, Sumith! I love baingan bharta, so I am very happy to have your recipe! But I really love your ideas for presenting and photographing it. This colour and texture is very difficult to photograph in an appealing way, so I am very thankful for this post! 🙂
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I am honoured chef Julianna. Your words were so pleasing. Me too love baingan bharta. I take more time in photography than cooking. And too love most in it!
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Great presentation!
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Thank you Priya.
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Lovely presentation Sumith.The recipe is great too.
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Thanks a lot Anuradha. This is one of my favourites!
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Pleasure is all mine Sumith.
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😊:)
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Absolutely gorgeous! The plate is beautiful, too!
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Thanks a lot chef Mimi:)
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ThNk you for sharing this recipe & tips! It looks so delicious:) the checkered & charred eggplant looks wonderful
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Thank you for this beautiful words Divya:)
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its so tempting sumith…….
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Thank you Sudhir.
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😃😃
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Wow! Excellent work!
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I am honoured Payel. Thank you.
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☺️
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Beautifully shot and styled
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Thanks a lot d567f:)
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Awesome…. It looks like a painting… Great job Sumith
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Thank you Ruchi for those beautiful words.
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I here by confer upon you the title of ‘ The plating king’ 😀😀
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Thanks a ton Radhika:)
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I love Baingan Bharta and I loved the way you’ve done the plating. It looks even more tempting now. ☺
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Thank you Varsh😊
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Beautiful…..the plating done, actually looks like a professional photo frame……
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Thank you Steve.
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You always amaze me with the creative food presentation styles. This one’s incredible.
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You are always an inspiration Amitav:) Thank you.
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