A recipe to convert eggplant haters. Baingan bharta is a smoky & spiced Indian roasted eggplant mash and it deserves more credit than it gets. The eggplant is roasted right over the flame for that smoky flavor and combined with aromatics, tomatoes, and spices as it should be. I’ve had a love-hate relationship with baingan bharta in the past, mostly because my dad likes it cold and with fewer spices for some reason. I think my version is better.
Servings:
Ingredients
- 2 medium eggplants
- 1 tbsp avocado oil
- 1 red onion finely chopped
- 3 cloves garlic minced
- 2 inch ginger minced
- 1 Indian green chili or Thai green chili, minced
- 2 medium tomatoes chopped (~ 1 cup tomatoes)
- ½ tsp salt + more to taste
- ½ tsp red chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- lime juice to finish
- cilantro to finish
Instructions
- Brush a little oil on both eggplants. Cut a few 2-inch slits in the eggplant. Roast the eggplant over an open flame for 10-12 minutes until it is wrinkled and soft. Turn the eggplant occasionally. Let it cool before peeling and mashing with a fork or potato masher.
- *See note if oven roasting.
- Add 1 tbsp oil to a medium pan over medium heat. When it is hot, add onion and cook until translucent or for 5 minutes. Add garlic, ginger, and green chilis. Stir for 2 minutes. Add tomatoes and a little salt to prevent things from sticking to the pan. Cook for 5-6 minutes or until the volume reduces as the tomato juices evaporate.
- Add ground spices (red chili powder, turmeric, coriander, and garam masala) followed by the peeled and mashed eggplant. Let the eggplant simmer for about 10 minutes.
- Adjust for salt and add lime juice to taste. Garnish with cilantro. Serve with roti, naan, or another flatbread of choice.
Notes
I have not tried oven roasting the eggplant for this recipe, but if you do want to use your oven, you will need to roast the eggplant at a very high temperature for about 20 minutes. Swashti’s recipes says 460 F or 240 C for 16-18 minutes.
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