Pasta with Baingan Bharta

Pasta with Baingan Bharta is a delightful fusion dish that combines the smoky, rich flavors of roasted eggplant with al dente pasta, creating a unique culinary experience. This dish marries Indian spices with Italian tradition, perfect for those seeking a hearty and flavorful meal.

Ingredients

• Pasta (penne or fusilli) - 160 grams
• Eggplant (baingan) - 200 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green chili - 1, chopped (adjust to taste)
• Cumin seeds - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Coriander powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Water - 1 liter

Steps

1. Preheat your oven to 200°C (400°F). Cut the eggplant in half lengthwise, brush with olive oil, and sprinkle with salt. Place on a baking sheet and roast for 25-30 minutes until soft and charred.
2. While the eggplant is roasting, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a pan, heat 2 tablespoons of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and green chili, and cook for another 2 minutes.
5. Once the eggplant is roasted, scoop the flesh into the pan with the onion mixture. Mash it slightly with a fork and combine well.
6. Add the chopped tomato, turmeric powder, coriander powder, and salt. Cook for about 5-7 minutes until the tomatoes soften and the mixture thickens.
7. Stir in the garam masala and fresh cilantro, mixing everything well. Adjust seasoning with salt and pepper to taste.
8. Add the cooked pasta to the baingan bharta mixture, tossing gently to combine and heat through. Cook for an additional 2 minutes.
9. Serve hot, garnished with extra cilantro and a drizzle of olive oil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from eggplant, which aids in digestion.
• Contains antioxidants from tomatoes and spices that may boost immunity.

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