Baingan Bharta

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    350 Per Serving

There are many types of eggplants with different flavors and textures used in a variety of dishes all over India. After all, it is said that eggplants originate from there. For this particular recipe, a large Italian or a couple Holland eggplants are best suited since their flesh are more tender. Baingan Bharta is made with the mashed pulp from barbecued eggplant. Traditionally, the eggplant is first charred by grilling or roasting over an open flame. This gives the eggplant a smoky flavor before it is cooked with onions, tomatoes and spices. If you do not have means to grill or roast the eggplant you can easily microwave it as well.

Kitchen Tools

  • Grill or oven with broiler
  • Large Pan
  • Small Pot
  • Oil
  • Salt
  • Grater

Ingredients

  • 1 large or 2 medium eggplants
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 1 cucumber
  • ½ cup yogurt
  • ½ cup chopped cilantro
  • Juice of ½ a lime
  • Flatbread
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon chaat masala

Instructions

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1.

Rub the eggplant with oil and prick it a few times with the tip of the knife. Grill the eggplant over high heat until fully roasted and the chin has charred. Or, place the eggplant in a cast iron pan right under the broiler for 20 minutes, turning it to make sure it chars all over. Allow the eggplant to cool for 10 minutes before you handle it.

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2.

Peel the skin off the eggplant (it should come off easily) and discard. Trim the stem off and discard as well. Chop up or mash the meat of the eggplant and the juice of ½ a lime and keep aside in a bowl.

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3.

In a pan over medium heat, add 1 tablespoon of oil. Toast the cumin seeds for a minute before adding the onions and ginger-garlic paste. Cook for 5 minutes until onions are translucent.

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4.

Add the coriander, garam masala, and turmeric powders. Add chili powder to your spice preference. Stir in 1 teaspoon of salt and cook for 1 minute before adding in the tomatoes. Cook masala base down for 5 minutes.

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5.

Add the chopped eggplant into the masala base and cook for an additional 5 minutes. While curry cooks, grate the cucumber and mix with the yogurt and chaat masala. Set aside. Cook flatbread according to instructions.

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6.

Remove baingan bharta from heat and garnish with chopped cilantro. Serve with hot flatbread and cucumber raita.

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