Another take on baingan bharta, a smoky & spiced Indian eggplant mash. It features oven-roasted eggplant combined with aromatics, tomatoes, red bell peppers, and spices to form an eggplant mash.
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Baingan bharta is one of my favorite eggplant dishes. If you’ve tried and enjoyed the Moroccan dish zaalouk, you’ll probably be into this! I have another rendition of this dish on my site where you don’t need the oven at all, so you can check that out here.
How to Make Baingan Bharta with Red Bell Pepper
Roast the eggplant, garlic, and red bell pepper.
A whole head of garlic is encouraged but not mandatory. You could also stuff the garlic into slits cut into the eggplant.
Then you’ll scoop the flesh out of the roasted eggplant and peel the roasted red bell pepper. Mash the eggplant and chop the red bell pepper.
Just cook it, I guess
Just the basics! Onion, ginger, green chili, and tomatoes. Follow that with turmeric, coriander, and garam masala. I love serving it with roti or paratha and a chutney on the side!
Baingan Bharta with Red Bell Pepper
Ingredients
- 1 large eggplant
- 1 red bell pepper
- 4 garlic cloves
- 1.5 tbsp avocado oil, divided
- ½ medium red onion, finely chopped
- 1 inch ginger, minced
- 1 serrano chili, minced
- 3 medium tomatoes, chopped (~ 1 cup tomatoes)
- ½ tsp turmeric
- 1 tsp ground corinder
- ½ tsp garam masala
- cilantro to finish
Instructions
- Preheat the oven to 450 F.
- Cut eggplant in half. Cut a couple of 2-inch slits on the purple side of each half. Stuff each of the slits with garlic cloves. Cut bell pepper in half.
- Add a light drizzle of oil to a cast iron or baking sheet. Place eggplants and bell peppers with the skin side down. Add the rest of the oil to the eggplant and bell pepper.
- Roast for 25 minutes, or until theeggplant is soft. Let it cool before peeling and mashing with a fork. The red bell pepper may not mash all the way, so you can just chop it into smaller pieces. Eat the eggplant skins if you’d like! Or add them to the dish if you don’t mind extra texture or fiber.
- Add ½ tbsp oil to a pan over medium heat. Add onion and cook until translucent, so about 5 minutes. Add ginger and serrano chilis. Stir for 2 minutes. Add coriander and turmeric. Stir for a minute.
- Add tomatoes and salt. Cook for 5 minutes or until the volume reduces as the tomato juices evaporate and coalesce with the rest of the ingredients.
- Add the eggplant and red bell pepper. Stir for a few minutes. Add a little water (¼-½ cup),reduce heat to medium-low, cover, and cook for 10-15 minute or until it looks done to you.
- Adjust for salt. Garnish with cilantro. Serve with roti, paratha, rice, or even toasted bread! Anything works.
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