Baingan Bharta (Smoky Eggplant Mash)
Baingan bharta is a smoky & spiced Indian eggplant mash and it sure is bangin’. It features eggplant roasted over a flame combined with aromatics, tomatoes, and spices to form a comforting eggplant mash that goes perfectly with some roti or naan.
Ingredients
- 2 medium eggplants
- 1 tbsp avocado oil
- 1 red onion, finely chopped
- 3 garlic cloves, minced
- 2 inch ginger, minced
- 1 Indian green chili or Thai green chili, minced
- 2 medium tomatoes, chopped (~ 1 cup tomatoes)
- ½ tsp salt + more to taste
- ½ tsp red chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- lime juice and cilantro to finish
Instructions
- Brush a little oil on both eggplants. Cut a few 2-inch slits in the eggplant. Roast the eggplant over an open flame for 10-12 minutes until it is wrinkled and soft. Turn the eggplant occasionally. Let it cool before peeling and mashing with a fork or potato masher. *See note if oven roasting.
- Add 1 tbsp oil to a medium pan over medium heat. When it is hot, add onion and cook until translucent or for 5 minutes. Add garlic, ginger, and green chilis. Stir for 2 minutes. Add tomatoes and a little salt to prevent things from sticking to the pan. Cook for 5-6 minutes or until the volume reduces as the tomato juices evaporate.
- Add ground spices (red chili powder, turmeric, coriander, and garam masala) followed by the peeled and mashed eggplant. Let the eggplant simmer for about 10 minutes.
- Adjust for salt and add lime juice to taste. Garnish with cilantro. Serve with roti, naan, or another flatbread of choice.
Notes
- I have not tried oven roasting the eggplant for this recipe, but if you do want to use your oven, you will need to roast the eggplant at a very high temperature for about 20 minutes. Swashti's recipes says 460 F or 240 C for 16-18 minutes.