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Baingan Bharta (Fire-Roasted Eggplant Mash) recipe

Baingan Bharta (Fire-Roasted Eggplant Mash)

by Leena Kohli (@leenakohli)
5.0
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From 4 ratings
Prep Time
15min
Cook Time
20min
Total Time
35min
IndianLunchVegetarianVeganDairy-FreeGluten-Free

Baingan Bharta, or eggplant mash, is a traditional North-Indian dish. The smoky flavour of the fire-roasted eggplants and the tartness of tomatoes give it an interesting combination of flavours. Serve with hot rotis or parathas for an authentic Punjabi experience!

Ingredients

2 Servings
  • 500g
    Eggplants (large)
  • 2 1/2tbsp
    Cooking Oil
  • 1 1/2
    Medium Onions (sliced)
  • 2
    Green Chillies (chopped)
  • 3
    Medium Tomatoes (chopped)
  • 1tbsp
    Water
  • 1/2tsp
    Red Chilli Powder
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tbsp
    Coriander Powder (coarsely ground)
  • 1tsp
    Salt
  • 1/4tsp
    Garam Masala
  • 1tbsp
    Ghee (optional)
  • Coriander Leaves (for garnishing)

Method

  1. Wash the eggplants and pat them dry.

  2. Brush them with oil on all sides.

  3. Place the eggplants on a wire mesh and roast them on high heat for 8-10 minutes. Keep turning the eggplants with a tong till they are evenly roasted.

    Step 1.1: Place the eggplants on a wire mesh and roast them on high heat for 8-10 minutes
  4. To check if the eggplants are done, insert a knife in them. The knife should smoothly slide in without any force.

    Step 1.1: To check if the eggplants are done, insert a knife in them
  5. Transfer the eggplants to a bowl of water and let them cool for 5 minutes.

    Step 1.1: Transfer the eggplants to a bowl of water and let them cool for 5 minutes
  6. Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

    Step 1.1: Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands
  7. Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

    Step 1.1: Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands
    Step 1.2: Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands
  8. Heat oil in a pan on medium heat. Add sliced onions and green chillies.

    Step 1.1: Heat oil in a pan on medium heat
  9. Sauté the onions for about 3 minutes till they are translucent and slightly brown on the edges.

    Step 1.1: Sauté the onions for about 3 minutes till they are translucent and slightly brown on the edges
  10. Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft. Stir the mixture occasionally.

    Step 1.1: Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft
    Step 1.2: Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft
  11. Add 1 tbsp of water to the pan.

  12. Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

    Step 1.1: Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan
    Step 1.2: Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan
  13. Add the mashed eggplant and stir. Reduce the flame, cover the pan and cook for 5-8 minutes. Stir occasionally at frequent intervals to avoid the eggplant mixture sticking to the bottom of the pan.

    Step 1.1: Add the mashed eggplant and stir
  14. Add garam masala, chopped coriander leaves and 1 tbsp of ghee. Mix well and cover the pan.

    Step 1.1: Add garam masala, chopped coriander leaves and 1 tbsp of ghee
  15. Turn off the heat and let it rest for a few minutes.

  16. Serve hot with roti or paratha.

Tips & Tricks

  1. You can use ghee or mustard oil to cook this recipe. However, I prefer to use canola oil.

Reviews

5.0
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From 4 ratings
a

alejandrosaid

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l

liam61

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j

jin73

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Recipe by

Leena Kohli

(@leenakohli)

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