Roasted & Mashed Eggplant (Baingan Bharta)

AuthorYashodhara G.
RatingDifficultyIntermediate

Baingan Bharta is a delicious roasted mashed eggplant dish with spices. A crowd favorite for eggplant lovers! Freezes well for later use.

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Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

 1 medium eggplantChoose a deep purple and light weight eggplant for less seeds.
 4 garlic cloves
 2 fresh green hot peppers – optional
 2 tbsp cooking oil
 1 medium onion Cut in half and sliced lengthwise
 ¼ tsp turmeric (haldi) powder
 3 tomatoesChopped
 ¾ tsp salt, or to taste

1

Cut four small crosses in the eggplant and push one clove of unpeeled garlic into each cross.

2

Roast the eggplant and hot peppers on a grill, under an oven broiler, or on a stove top. Rotate them to roast evenly, until the skin is charred and the pulp is soft.

3

Remove roasted eggplant and peppers from heat and allow to cool. Once cooled enough to touch, peel the charred skin off eggplant, peppers and garlic, reserving any juices and liquids. Chop coarsely and set aside. (This mixture can be frozen for quick future use.)

4

In a pan heat oil, fry the onions at a medium heat until transparent, mixing often. Add finely chopped hot peppers, 2-tbsp red onion, fresh cilantro, salt, *****1-tbsp raw mustard/sarson oil ***. to pan and mix.

5

Add turmeric and cayenne pepper, mix and temper for 20 to 30 seconds making sure not to burn the spices. Add chopped tomatoes, mix, lower the heat and cover the pan.

6

Let the spices cook for 5 to 10 minutes, mixing occasionally until the the tomatoes are soft.

7

Add the roasted vegetables, salt, and mix. Cover the pan, let the vegetables cook in steam a little, mashing with a potato masher to make sure it’s not lumpy.

8

Remove the lid. Spread mixture in the pan, cook for about 8 minutes, mixing frequently to dry and roast the mixture. Transfer to a serving dish and garnish with chopped fresh cilantro.

VARIATIONS
9

Baigan Bharta with Matar
Add ½-cup of peas to mixture towards the end, after removing the lid to dry the mixture.

10

Plain Bharta
Skip chopped vegetables, tomatoes, and spices. Mix in finely chopped fresh hot peppers, 2-tbsp red onion, fresh chopped cilantro, salt, 1-tbsp *****raw mustard / sarson oil***** to mixture.

Ingredients

 1 medium eggplantChoose a deep purple and light weight eggplant for less seeds.
 4 garlic cloves
 2 fresh green hot peppers – optional
 2 tbsp cooking oil
 1 medium onion Cut in half and sliced lengthwise
 ¼ tsp turmeric (haldi) powder
 3 tomatoesChopped
 ¾ tsp salt, or to taste

Directions

1

Cut four small crosses in the eggplant and push one clove of unpeeled garlic into each cross.

2

Roast the eggplant and hot peppers on a grill, under an oven broiler, or on a stove top. Rotate them to roast evenly, until the skin is charred and the pulp is soft.

3

Remove roasted eggplant and peppers from heat and allow to cool. Once cooled enough to touch, peel the charred skin off eggplant, peppers and garlic, reserving any juices and liquids. Chop coarsely and set aside. (This mixture can be frozen for quick future use.)

4

In a pan heat oil, fry the onions at a medium heat until transparent, mixing often. Add finely chopped hot peppers, 2-tbsp red onion, fresh cilantro, salt, *****1-tbsp raw mustard/sarson oil ***. to pan and mix.

5

Add turmeric and cayenne pepper, mix and temper for 20 to 30 seconds making sure not to burn the spices. Add chopped tomatoes, mix, lower the heat and cover the pan.

6

Let the spices cook for 5 to 10 minutes, mixing occasionally until the the tomatoes are soft.

7

Add the roasted vegetables, salt, and mix. Cover the pan, let the vegetables cook in steam a little, mashing with a potato masher to make sure it’s not lumpy.

8

Remove the lid. Spread mixture in the pan, cook for about 8 minutes, mixing frequently to dry and roast the mixture. Transfer to a serving dish and garnish with chopped fresh cilantro.

VARIATIONS
9

Baigan Bharta with Matar
Add ½-cup of peas to mixture towards the end, after removing the lid to dry the mixture.

10

Plain Bharta
Skip chopped vegetables, tomatoes, and spices. Mix in finely chopped fresh hot peppers, 2-tbsp red onion, fresh chopped cilantro, salt, 1-tbsp *****raw mustard / sarson oil***** to mixture.

Roasted & Mashed Eggplant (Baingan Bharta)

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