Easy Baingan Bharta Roasted Mashed Eggplant Recipe

Easy Baingan Bharta Roasted Mashed Eggplant Recipe

A popular North Indian dish, Baingan Bharta has its origins in thestate of Punjab. The prime ingredient of the dish is the fire smokedand mashed eggplant. A base made of onions, tomatoes, and spiceshelps bring a wholeness to the dish.

The smoky flavor of the roasted eggplants is what elevates such a simple dish to an entirely new level. The dish is easy on the spices andimparts a tangy flavor as well from the tomatoes. Overall, this dishis quite simple to prepare and great on the palate.

Course Main Course

Cuisine Indian

Keyword Baingan Bharta, Eggplant

Cook Time 30

Total Time 30

Servings Serves

Calories 79kcal

Author Enozia Zehra

Equipment

Medium to Large Skillet

Ingredients

For the roasted eggplant

1 large Eggplant
6 cloves Garlic
3 Green Chilies

For the Baigan Bharta

1 tsp Vegetable oil
1 tsp Cumin seeds
½ small Red onion chopped
2 medium Tomato chopped
½ tsp Turmeric powder
1 tsp Red pepper flakes
2 tsp Coriander powder
1 tsp Cumin powder
2 tsp Salt
¼ cup Coriander leaves chopped

Instructions

Cut 2 deep vertical slits in the side of the eggplant. Stuff the garlic cloves and green chiles into the slits so they are deep inside the vegetable and won't fall out when roasting.
Over an open flame roast the eggplant for 8 to 10 minutes, until it softens and is nicely charred on the outside. Set it aside to cool.
Once the eggplant is cool, carefully peel off the skin and discard.
Mash the eggplant with garlic and green chiles until mostly smooth.
In a small skillet, heat oil over medium heat and add in the cumin seeds. Cook for 1 to 2 minutes until the seeds crackle.
To the skillet, add the onions and cook for 2 to 3 minutes, stirring regularly, until they are translucent.
Add the tomatoes, turmeric powder, red pepper flakes, cumin powder, coriander powder, and salt then stir to combine well. Cook an additional 1 to 2 minutes until tomatoes have softened.
Add the mashed eggplant mixture to the pan and stir to combine.
Cook for an additional 2 minutes to heat through and combine flavors.
Garnish with fresh coriander leaves then serve with rice, dal, and roti.

Notes

To check if the eggplant is completely cooked, take a fork and insert it into the flesh. The flesh should feel soft.

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