Baingan Bharta

Baingan Bharta is a smoky Punjabi dish of fire-roasted eggplant mashed and simmered with onions, tomatoes, and spices. The open-flame roasting gives the mash its signature charred aroma, making it a rustic favorite alongside roti.

By YumYum Editorial · Indian

Prep: 10 min · Cook: 35 min · Total: 45 min · Serves 4

Ingredients

• 1 large eggplant (about 1 lb)
• 3 tbsp mustard oil or vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 2 medium tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• to taste Salt to taste
• 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro

Instructions

1. Rub the whole eggplant with a little oil, pierce it a few times with a fork, and roast directly over a gas flame or under a broiler, turning often, until the skin is charred and blackened and the flesh is soft, 12-15 minutes.
2. Let the eggplant cool slightly, then peel off the charred skin and mash the flesh with a fork; set aside.
3. Heat oil in a pan over medium heat and add cumin seeds until they sizzle.
4. Add onion and cook until golden brown, about 6 minutes, then add ginger-garlic paste and green chilies and cook 1 minute.
5. Add tomatoes, turmeric, coriander powder, and chili powder; cook until the tomatoes break down and oil separates, 6-8 minutes.
6. Stir in the mashed eggplant and salt, mixing well to combine with the masala.
7. Simmer uncovered for 8-10 minutes, stirring occasionally, until the mixture thickens and the raw eggplant smell is gone.
8. Finish with garam masala and cilantro; serve hot with roti or paratha.