Indian

Baingan Bharta

A smoky North Indian mashed eggplant dish made by charring whole baingan over an open flame, then cooking it with onions, tomatoes, green chilli, and spices. It is soft, rustic, and best eaten warm with roti or paratha.

Ingredients

• Large round eggplant1, about 450g
• Mustard oil2 tbsp
• Garlic cloves4
• Onion, finely chopped1 medium
• Tomatoes, finely chopped2 medium
• Green chilli, finely chopped1
• Ginger, finely chopped or grated1 tsp
• Cumin seeds1/2 tsp
• Turmeric powder1/4 tsp
• Kashmiri red chilli powder1/2 tsp
• Coriander powder1 tsp
• Garam masala1/4 tsp
• Salt3/4 tsp, or to taste
• Fresh coriander leaves, chopped2 tbsp
• Lemon juice1 tsp

Method

1. Wash and dry the eggplant, then make 3 to 4 small slits in it and push one garlic clove into each slit.
2. Roast the eggplant directly over a medium open flame, turning often with tongs, until the skin is fully charred and the flesh collapses, about 12 to 15 minutes.
3. Place the roasted eggplant in a covered bowl for 5 minutes, then peel off the charred skin and discard the stem.
4. Mash the smoky eggplant flesh and roasted garlic together with a fork, keeping the texture slightly coarse.
5. Heat mustard oil in a kadai or heavy pan until it begins to smoke lightly, then reduce the heat to medium.
6. Add cumin seeds and let them splutter for a few seconds.
7. Add the chopped onion and cook until golden at the edges, about 6 to 7 minutes.
8. Stir in the ginger and green chilli, and cook for 1 minute until fragrant.
9. Add the tomatoes, turmeric, Kashmiri red chilli powder, coriander powder, and salt, then cook until the tomatoes soften and the oil begins to separate, about 7 to 8 minutes.
10. Add the mashed eggplant and roasted garlic mixture, then stir well and cook for 5 to 6 minutes so the flavours come together.
11. Sprinkle in garam masala and cook for 1 minute more.
12. Turn off the heat, stir in lemon juice and fresh coriander, and serve hot with roti, paratha, or steamed rice.

Common questions