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Smoky baingan bharta roasted eggplant mash on a plate

Baingan Bharta

Fire roasted eggplant mashed and simmered with onion, garlic, ginger, green chilies, tomatoes and warm Indian spices. Smoky, vegan and gluten free.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian, Punjabi
Calories: 190
Ingredients Method Notes

Ingredients
  

Eggplant
  • 2 large globe eggplants about 2 1/2 lb
  • 1 tsp oil for rubbing
Masala
  • 3 tbsp oil or ghee mustard oil is traditional
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 green chilies finely chopped
  • 2 medium tomatoes chopped
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground coriander
  • 1 tsp salt adjust to taste
  • 1/2 tsp garam masala
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Rub the eggplants with oil and roast over a gas flame, grill or broiler, turning often, until charred and collapsed.
  2. Steam in a covered bowl 10 minutes, peel and mash the flesh.
  3. Heat the oil, sizzle the cumin seeds, then cook the onion 6 to 8 minutes. Add the garlic, ginger and chilies for 1 minute.
  4. Add the tomatoes, turmeric, chili powder, coriander and salt and cook 5 to 7 minutes until the oil separates.
  5. Add the eggplant and cook 5 to 8 minutes, mashing and stirring.
  6. Stir in the garam masala and cilantro and serve with roti or rice.

Notes

Use oil instead of ghee to keep it vegan. Keeps 4 days in the fridge.