Baingan Bharta

Baingan bharta is a smoky, flavorful Indian dish made with roasted eggplant. The eggplant is first charred over an open flame or on a grill, then peeled and mashed. The mashed eggplant is then cooked with onions, tomatoes, green chilies, ginger-garlic paste, and spices. The dish is finished with a garnish of cilantro and served with roti or rice.

Baingan bharta is a classic Indian dish that has been enjoyed for centuries. The dish is believed to have originated in the state of Punjab, where it is still a popular dish today. Baingan bharta is typically made with roasted eggplant, but it can also be made with other vegetables, such as potatoes or squash. The dish is often served with roti or rice, and it can also be used as a filling for sandwiches or wraps.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 cup chopped cilantro

Instructions

1. Roast the eggplant over an open flame or on a grill until the skin is charred and the flesh is soft.
2. Peel the eggplant and mash the flesh.
3. Heat the oil in a pan over medium heat.
4. Add the onion and cook until softened.
5. Add the tomatoes, green chili, ginger-garlic paste, cumin, turmeric, and red chili powder and cook until the tomatoes are soft.
6. Add the mashed eggplant and cook for 5-7 minutes, stirring occasionally.
7. Garnish with cilantro and serve with roti or rice.

Why It Works

• Roasting the eggplant over an open flame or on a grill gives it a smoky flavor that is essential to the dish.
• Mashing the eggplant helps to release its juices and makes it easier to cook.
• The combination of onions, tomatoes, green chilies, and spices creates a flavorful and aromatic sauce.
• Garnishing the dish with cilantro adds a fresh and herbaceous flavor.