Baingan Bharta
Baingan Bharta is a smoky, spiced Indian dish where roasted eggplant is mashed and cooked with onions, tomatoes, and aromatic spices until deeply flavorful. The eggplant’s tender, melt-in-your-mouth texture contrasts with the sharp crunch of fresh onions and the gentle heat of green chilies, all tied together by a rich, earthy spice blend. Roasting the eggplant over an open flame—or even under a broiler—infuses it with an unmistakable charred depth that elevates the dish far beyond a simple mash. Serve it with warm naan or steamed rice for a soul-satisfying meal that’s as comforting as it is vibrant.
Ingredients
- Aubergine1 large
- Onion½ cup
- Tomatoes1 cup
- Garlic6 cloves
- Green Chilli1
- Red Chilli Powder¼ teaspoon
- Oil1.5 tablespoon
- Coriander Leaves1 tablespoon chopped
- saltas required
Nutrition
Directions
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Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
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keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
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the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
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cooked. You could also embed some garlic cloves in the baingan and then roast it.
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2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
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easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
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down.
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3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
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Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
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4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
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