Baingan Bharta Recipe (Eggplant Bharta)
Baingan Bharta is a traditional dish made with grilled eggplants, onions, tomatoes, spices and herbs. Simple yet tastes super delicious with a unique smoky flavor that comes from grilling eggplants on direct fire.
- TIME
- Time TBD
- DIFFICULTY
- EASY
- SERVES
- 01
Written method
10 steps
Grill the Eggplants
01 / 0201
Rinse the eggplant and wipe dry. Make 6 slits into the eggplant. Optionally push 4 garlic cloves and a slit green chilli deep into the slits. Brush the eggplant generously with oil.
- 1 PIECEeggplant
- 4 CLOVEgarlic clove
- 1green chilli
- 1 TSPoil
02
Place the eggplant on a wire rack over a direct flame (stovetop or charcoal) on moderately high heat. Grill, turning occasionally, until the skin is charred and the eggplant is soft (fork inserted goes in smoothly).
03
Cool slightly, then peel off the skin. Finely chop or mash the roasted eggplant. Also chop the grilled garlic and green chilli.
Make Bharta
02 / 0204
Heat 1½ tablespoons oil in a pan. Add chopped ginger and chopped garlic. Sauté for 30 to 60 seconds until aromatic.
- 1 1/2 TBSPoil
- 1/2 PIECEginger root, chopped
- 3 CLOVEgarlic clove, chopped
05
Add finely chopped onions. Sauté until light golden, about 7 to 8 minutes.
- 3/4 CUPonions, chopped
06
Add deseeded chopped tomatoes and ¾ teaspoon salt. Cook until tomatoes break down and become soft.
- 1 CUPtomatoes, chopped
- 3/4 TSPsalt
07
Add Kashmiri red chilli powder. Cook for 2 to 3 minutes until the raw smell of tomatoes is gone.
- 1/2 TSPchilli powder
08
Add the mashed roasted eggplant, grilled garlic, and green chilli. Mix and mash well. Sauté for 8 to 10 minutes on medium heat.
09
Taste and adjust salt if needed. Optionally add ¼ to ½ teaspoon garam masala. Mix well and remove from heat (do not cook after adding garam masala to prevent darkening).
- 1/4 TSPgaram masala
10
Garnish with fresh coriander leaves and squeeze lemon juice. Serve with roti, paratha, naan, or rice.
- 1 DASHcoriander leaves
- 1lemon juice freshly squeezed
