Baingan Bharta
Smoky, comforting Indian mashed eggplant cooked with onions, tomatoes, garlic and spices—perfect with rotis or rice.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 pcs aubergine (large)
- 0.5 cup onion (finely chopped)
- 1 cup tomatoes (chopped)
- 6 pcs garlic cloves (finely chopped)
- 1 pcs green chilli (chopped)
- 0.25 tsp red chilli powder
- 1.5 tbsp oil
- 1 tbsp coriander leaves (chopped)
- salt
Directions
- Rinse and pat dry the aubergine; rub with oil and roast whole over an open flame or grill until evenly charred and tender, turning every 2–3 minutes.
- Optionally infuse smoke: heat a piece of charcoal until red, place it on the plate with the roasted aubergine, add a few drops of oil to the charcoal, cover tightly for 1–2 minutes to impart smoky flavor.
- Allow aubergine to cool in water, peel off the skin and finely chop or mash the cooked flesh.
- Heat oil in a pan, add finely chopped onions and garlic and sauté until onions are translucent (do not brown).
- Add chopped green chilli and sauté for 1 minute.
- Add chopped tomatoes and cook, stirring, until oil separates from the masala.
- Add red chilli powder and mix well.
- Add the chopped/mashed aubergine to the onion-tomato masala and mix thoroughly.
- Season with salt and cook, stirring, for another 4–5 minutes so flavors combine.
- Stir in chopped coriander leaves or use them as garnish and serve hot with rotis, bread or rice.