Baingan Bharta
Easy-to-make smoked mashed eggplant dish with simple ingredients. Pair it with with some hot rotis and with toasted bread for a delicious meal to enjoy by yourself or with your family.
Ingredients
- 2 medium Aubergine or Eggplant globe American eggplant variety
- 2 tsp Ginger and garlic paste or 2 minced garlic cloves and 1 small knob of ginger, minced
- 2 nos Green chili peppers
- 1/2 Red onion Large
- 2 nos Tomatoes
- 1 tsp Red chili powder
- 1/2 tsp Garam Masala
- Salt to taste
- Chopped coriander or Cilantro Garnish
Instructions
Roasting the Eggplant
- Start by oiling the eggplant with a brush and then roast it on a gas stove. You could also do this on a barbecue stand if you have one. Or simply oil it, cover in an aluminium foil and roast in the oven/air fryer at 220 °C until it becomes soft, about 15-20 minutes.
- Check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.
- Allow the eggplant to cool down and then peel the skin. Do not leave any of the roasted skin behind.
- Mash and/or chop the eggplant and set aside.
Making Baingan bharta
- Heat some oil in the pan and add the ginger garlic paste. Alt: Add minced garlic and ginger.
- Sauté for about a minute on medium heat and add green chili peppers and onions.
- Sauté until the onions turn translucent or golden brown.
- Then add tomatoes and salt and cook until the tomatoes turn soft.
- Add the red chili powder and cook for another minute.
- Add the mashed eggplants and stir it all in. Cook for about 2-3 minutes, then add Garam Masala and cook for another 2-3 minutes.
- Turn off the heat and add freshly chopped coriander leaves and serve hot with some roti.
Notes
- When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You'll lose the juices and their flavours.
- Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don't want the bharta to get bitter.
Tried this recipe?Let us know how it was!