Baingan ka Bharta | Roasted Eggplant Mash
 
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Baingan ka Bharta | Roasted Eggplant Mash | Smoky roasted eggplant cooked with a mix of caramelized onions, tomatoes and spices.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 2 medium eggplants, approx. 1 lbs
  • 6-8 garlic cloves
  • 1 cup red onion, chopped
  • ½ cup tomato, diced
  • 2 tablespoon cooking oil of choice
  • 2 teaspoon minced ginger
  • 1 teaspoon jeera/cumin
  • 1-2 small green chili, chopped
  • ½ teaspoon dhaniya/coriander powder
  • ¼ teaspoon lal mirchi/red chili powder
  • ⅛ teaspoon haldi/turmeric powder
  • 1½ teaspoon salt; adjust to taste For garnish:
  • Fresh lemon juice
  • Freshly chopped dhaniya/cilantro
Method
  1. Prepare the eggplants by making X cuts and stuffing the garlic cloves inside. Rub the eggplant with oil. Roast your eggplant (on open flame or using the oven)
  2. Stove Top: Place the garlic studded eggplant on the fire, roasting it for 3-4 minutes turning frequently with tongs. Char the eggplant on all sides.
  3. Oven Method: Alternatively, you can bake the eggplant for 25 minuets, in a 400F oven. Turn every 7-8 minuets ensuring all the sides are roasted.
  4. Once the skin is roasted and the eggplant is soft, remove it and place in a bowl. Cover the bowl with cling wrap or a lid that fits well. Let sit for 5-7 minuets so the eggplants build steam inside the bowl. After steaming, the skin should peel off with ease. Discard the skin, chop the pulp and and keep aside.
  5. In a heavy bottom pan on medium heat, warm oil and add jeera/cumin.
  6. Once the jeera starts to sputter, add the fresh ginger, green chilis and chopped onions. Cook until the onion starts to soften and become pinkish translucent.
  7. Once the onions are soft, add tomatoes and cook down for 5-7 minutes until the mixture thickens up. Add the roasted eggplant along with the salt, haldi, lal mirch and dhaniya powder.
  8. Let cook for 3-4 minutes before adding diced tomatoes.
  9. Cook for another 4-5 minutes before turning off heat and adding a few squeezes of fresh lemon juice.
  10. Mix well and garnish with fresh dhaniya/cilantro. Serve hot with rotis, naan or rice.
Notes
Note: A lot of recipes add garam masala while making this dish. I don’t use any overpowering spices in this dish as I prefer the smoky eggplant and caramelized onion flavors to shine through. If you want to use garam masala, I would suggest adding a pinch after adding your tomatoes.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/baingan-ka-bharta-roasted-eggplant-mash/