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baingan bharta pasta with burrata in black skillet
Baingan Bharta Pasta with Burrata (Indian Fire-Roasted Eggplant)
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

The Food To Glow version of the iconic Punjabi dish based on fire-roasted eggplant, tomatoes, onion, garlic and spices. Mixed with pasta and topped with creamy, indulgent burrata.

Course: Main Course
Cuisine: Indian
Keyword: baingan bharta, eggplant, pasta
Servings: 4 servings
Calories: 464 kcal
Author: kellie anderson
Ingredients
  • 2 eggplants firm and glossy
  • 2 tbsp rapeseed oil or whatever is your preferred neutral cooking oil
  • 1 red onion peeled and finely chopped or sliced
  • 6 cloves garlic smashed, peeled and minced
  • 1 green finger chili chopped
  • 1 tsp grated ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Kashmiri chili or 1/4 tsp cayenne
  • 4 medium tomatoes chopped, keeping the juices
  • 1/2 tsp garam masala more to taste
  • 1 tbsp lime juice
  • 300 g uncooked pasta
  • 1 ball burrata
  • 30 g cilantro leaves and stems, finely chopped
The Tarka
  • 1 tbsp rapeseed oil or ghee
  • 1 preserved lemon finely chopped
  • 1/2 tsp chilli flakes or 1/4 tsp Kashmiri chili powder
  • 2 tsp kalonji seeds
  • 1/4 tsp salt
Instructions
Roasting the Eggplants - two ways
  1. Prick the eggplants with a skewer or thin-bladed knife in a few places. Flame-roast the eggplants, turning every few minutes with tongs, until charred and collapsed - about 10 minutes. Set aside to cool slightly, then peel the skin - its easy to do - and chop the pale smoky flesh. Set aside. You can roast the eggplants in the oven if you don't have a gas stove. Heat the oven to 220C fan/ 240C/450F and place the pricked eggplants on a foil-lined tray. Roast in the oven for 35 minutes, or until collapsed. This is a good method but doesn't add much in the way of smoky flavor.

The Tomato Sauce + Pasta
  1. Heat the oil in a wide, shallow pan, adding the onions and a good pinch of salt - about 1/4 teaspoon. Cook, stirring occasionally, until lightly golden. Add in the minced garlic, chopped chili and ginger, turmeric, black pepper, Kashimir chili powder and tomatoes, mixing well. Sauté until the oil separates from the mixture at the sides and the tomatoes are pulpy in texture.

  2. Add in the chopped cooked eggplant and mix well. Let this cook down until the oil again separates out to the sides. Just about done! Stir in the lime juice, garam masala and cilantro.

  3. While the sauce is cooking down to a jammy fragrant mulch, cook the pasta as directed. Once the pasta is cooked, drain it well add it back to the cooking pan and pour over the baingan bharta, mixing well.

The Tarka -optional
  1. Heat the oil over a medium-high flame. Add the chopped preserved lemon, chili powder, kalonji seeds and salt. There will be some serious spluttering so take care. Let this sizzle for 30 seconds and immediately take it off the heat

Putting It Together
  1. Portion the Baingan Bharta Pasta into individual dishes, drizzling over the hot tarka and tearing up the burrata to top. Serve hot.

Recipe Notes

If you don't fancy having this with pasta, serve in a traditional way with hot roti or chapati, plus some seasoned rice (cumin-scented or turmeric rice is excellent).

 

And, if you don't care for the burrata, just leave it out. Perhaps add some sautéed tofu pieces for a bit of protein. Or serve the Baingan Bharta as a side dish.

Nutrition Facts
Baingan Bharta Pasta with Burrata (Indian Fire-Roasted Eggplant)
Amount Per Serving
Calories 464 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 213mg9%
Potassium 1080mg31%
Carbohydrates 80g27%
Fiber 12g50%
Sugar 15g17%
Protein 14g28%
Vitamin A 1758IU35%
Vitamin C 30mg36%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.