Baingan Bharta

Ingredients

Instructions

1. 1

   Preheat the grill or broiler to high. Prick the eggplant all over with a fork, rub it with 10 ml neutral oil, and place it on a lined tray. Grill or broil for 12-15 minutes, turning every few minutes, until the skin is charred and the flesh feels collapsed and very soft. A little blistering and blackening is essential for the smoky flavor.

2. 2

   While the eggplant cooks, finely chop the onion and tomato, mince the garlic and ginger, chop the green chili, and chop the cilantro so everything is ready for quick cooking.

3. 3

   When the eggplant is soft, transfer it to a bowl and let it cool just enough to handle, about 3 minutes. Peel off and discard the charred skin, keeping some deeply roasted bits for flavor if you like. Mash the flesh with a fork until coarse but spreadable; do not puree completely.

4. 4

   Heat 15 ml neutral oil in a frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic, ginger, and green chili and cook for 30-45 seconds, just until fragrant; do not let the garlic brown.

5. 5

   Add the tomato, ground cumin, ground coriander, turmeric, red chili powder, and salt. Cook over medium heat for 5-6 minutes, stirring often, until the tomatoes break down and the oil begins to separate slightly at the edges. This indicates the masala is properly cooked and will taste rounded rather than raw.

6. 6

   Add the mashed eggplant to the pan and mix thoroughly into the masala. Cook for 3-4 minutes, stirring and pressing with the spoon, until the bharta is cohesive and thick but still moist. If it looks watery, cook 1-2 minutes longer.

7. 7

   Turn off the heat and stir in the garam masala, lemon juice, and most of the cilantro. Taste and adjust salt if needed. Garnish with the remaining cilantro and serve hot with roti, paratha, or rice.

Nutrition per serving

Notes

• •For the best smoky flavor, char the eggplant well; undercooked eggplant will taste spongy and less sweet.
• •If using a gas flame, roast the eggplant directly over the flame for even deeper smokiness, turning with tongs until fully collapsed.
• •A wider pan helps excess moisture evaporate quickly, which is useful for keeping the recipe within 30 minutes.
• •Serve with plain yogurt and flatbread for a simple meal, if desired.

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