Baingan Bharta
This Baingan Bharta recipe is made with roasted eggplant, tomatoes, and spices. This traditional Indian dish is easy to make and packed with flavor. Perfect for a family dinner or a special occasion.
Ingredients
- 1 large Eggplant
- 6 pieces Garlic Cloves
- 4 tsp Cooking Oil
- 1 tsp Cumin Seeds / Jeera
- 2 tsp minced Ginger
- 1 large finely chopped Green Chili
- 1 medium finely chopped Onion
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust for spice)
- 2 medium finely chopped Tomatoes
- 2 drops Liquid Smoke (optional)
- 1/2 cup finely chopped Coriander or Cilantro leaves
Instructions
Prepping the Eggplant (Brinjal)
- Wash the large eggplant. Leave the stalk on.
- Using a sharp knife, cut from the stalk to the bottom (length-wise) quarter-way through. You're looking to make deep slits into the eggplant, but not cut all the way through. Make slits all around the eggplant (4-6 places).
- Stuff each slit with a peeled clove of garlic.
- Brush 1 tsp oil all over the eggplant.
Roasting the Eggplant - 2 methods
- On the stove: Place a roti jali (if you have one) on the stove, and place the eggplant on it. You can do this on a fire, induction or coil stove. Cook on medium heat. Carefully keep turning the eggplant (by holding the stalk) so all parts of the eggplant can roast evenly. Roast until the skin is charred and the flesh is soft and tender.
- In the oven or broiler: Place the eggplant on a baking dish or a grill pan. Bake at 450F/275C for about 30 minutes. Every 15 minutes, keep turning the eggplant to let it cook evenly. Once the flesh starts to look tender and juicy, set the oven to grill or broil mode. Broil for about 15 minutes or until the skin is charred.
Making the Baingan Bharta
- Once the eggplant has cooked, place in a bowl, cover with a lid and let it cool for 5-10 minutes.
- Remove the skin and stalk, which should come off easily. The eggplant and the garlic will be soft, tender, and juicy.
- Using a fork or a masher, mash the garlic and eggplants, and set aside.
- In a pan, heat rest of the cooking oil. Add cumin seeds or jeera. When the seeds start to splutter, add the onion, chilies and ginger. Saute on medium until onions are browned.
- Add the salt, turmeric powder and red chili powder and cook out the spices for a few minutes.
- Then add the chopped tomatoes, mix and fry until the mixture resembles a mash.
- Add the prepared eggplant and garlic mash. Mix well with the onion and tomato mixture. Taste and adjust for seasoning.
- If the dish doesn't have enough smoky flavor, you can add a drop or two of liquid smoke and mix well.
- Garnish with cilantro or coriander leaves and serve warm.
Video
Notes
Here are some cooking tips to help you prepare delicious Baingan Bharta:
- Choose the right eggplant: Choose big eggplants that are firm, shiny, and heavy for their size. These are typically fresher and have fewer seeds, which will give you a better flavor.
- Roast the eggplant properly: The key to a good Baingan Bharta is to properly roast the eggplant. You can do this over an open flame or in the oven until the skin is charred and the flesh is soft and tender.
- Let the eggplant cool before handling: After roasting the eggplant, let it cool down before handling it. This will make it easier to remove the charred skin and mash the flesh.
- Use liquid smoke: If the eggplant hasn't roasted enough or you find it lacking in the smoky flavor, you can add a drop or two of edible liquid smoke.
- Use fresh spices and vegetables: To enhance the flavor of your Baingan Bharta, use fresh spices and vegetables like onions, tomatoes, ginger, and garlic. This will give your dish a more authentic taste.
- Adjust the spice level: Baingan Bharta is a spicy dish, but the level of heat can be adjusted to your liking. If you prefer a milder taste, use fewer green chilies or remove the seeds before adding them to the dish.
- Garnish with fresh herbs: Garnish your Baingan Bharta with fresh coriander leaves, which will add a burst of freshness to the dish.