Pasta Baingan Bharta

Pasta Baingan Bharta is a delightful fusion dish that combines the smoky flavors of roasted eggplant with al dente pasta, creating a unique vegetarian experience. This dish is not only satisfying but also brings together the best of Indian spices with Italian cuisine.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Eggplant (baingan) - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish
• Parmesan cheese (optional) - 2 tablespoons, grated

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant in half lengthwise, brush with 1 tablespoon of olive oil, and place it on a baking sheet. Roast for about 25 minutes until the flesh is soft and slightly charred.
2. While the eggplant is roasting, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds before adding the chopped onions. Sauté until the onions are translucent.
4. Add the minced garlic, grated ginger, and slit green chili to the skillet. Cook for another 1-2 minutes until fragrant.
5. Stir in the chopped tomato, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften, about 3-4 minutes.
6. Once the eggplant is done roasting, scoop out the flesh and add it to the skillet. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
7. Add the cooked pasta to the skillet and gently toss to combine everything. Sprinkle garam masala over the top and mix again.
8. Remove from heat, garnish with fresh cilantro and grated Parmesan cheese if using. Serve hot.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, which aids in digestion.
• Contains antioxidants from eggplant and tomatoes that help combat oxidative stress.

Tags