Baingan Bharta Recipe (Indian Eggplant Mash)
Baingan Bharta is an Indian roasted eggplant recipe made with fire roasted or grilled and mashed eggplant, tomato, onion and spices. This is served with phulka, chapati, roti or Jeera Rice and Dal. Gluten-free, vegan and soy-free.
Servings 4 people
Equipment
- Food Processor
Ingredients
- 2 Eggplant / Aubergine / Baingan 750 grams (read instructions below)
- 3 tablespoon Oil ½ tsp Extra for Roasting Eggplants
- 1 teaspoon Jeera or Cumin Seeds
- 3 Onions 280 grams, medium size, finely chopped
- 1 tablespoon Ginger Garlic paste
- 4 Tomatoes 350 grams, pureed in a blender
- 1 teaspoon Kashmiri Red Chilli powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala Powder
- Finely chopped coriander leaves
- Salt to taste
Instructions
Step 1 – Roasting the Eggplant
- Rinse and pat dry the eggplant with a kitchen towel
- With a fork or knife, punch few holes in the eggplant. This will prevent the eggplant from bursting (while roasting) and will allow steam to escape.
- Rub few drops of oil over the eggplant and place it on stove top. Ensure the flame is on medium heat. Note - you may use a grill plate to place the eggplant.
- Use tongs to carefully lift and turn the eggplant at regular intervals.
- Once the eggplant is completely charred from outside. Switch off the gas stove and set aside the eggplant in a bowl / plate to cool.
- When the eggplant is slightly cool (or easier to handle), use a fork and carefully scrape the charred skin. It will come out easily.
- Scoop the meaty eggplant flesh from underneath the charred skin.
- Using a fork, mash the eggplant.
- Keep this aside until the onion-tomato curry base is cooked.
Step 2 – Making the curry base
- Heat a pan, add oil, cumin seeds. Next add finely chopped onions and sauté until translucent.
- To this add ginger garlic paste and cook it for a couple of seconds until the raw smell goes off and the onions appear brownish.
- Next add the pureed tomatoes and mix well. Cook this on medium heat until the raw smell goes off and the mixture thickens.
- Now add spices (turmeric, red chili, garam masala and coriander), mix and cook it for 1-2 minutes. Note – If you notice the masala sticking to the pan, splash some water and cook.
- Add the mashed eggplant, mix well, reduce the heat to the lowest point. Cover and cook the bharta for 5 – 10 minutes. The eggplant will absorb the spices.
- After 10 mins, switch off the stove. Garnish with loads of fresh coriander / cilantro and serve.
Notes
Ingredients -
- Eggplant / Baingan – Egg shaped big eggplants with glossy purple skin. It has white flesh with tiny seeds and is quite meaty in texture.
- While choosing an eggplant, ensure it is firm and does not have soft spots. The skin should be glossy. Check for spots or holes.
- The steel mesh that I have used on top of the gas stove for roasting eggplant (check step by step pics in the main post) is called a Stainless Steel Roti Jali, also known as Papad Jali. This is available online or Indian stores. This is multipurpose and used for making roti, papad, phulka chapati and roasting aubergine, tomatoes, bell peppers directly on stove for that smoky, charred effect.
- Oil – I would recommend peanut oil for this recipe. If you are allergic to nuts, use olive oil or avocado oil.
- I prefer using fresh tomatoes that are roughly chopped and pureed in a blender. If you don't have access to fresh tomatoes, use canned diced tomatoes.
- You can also add chopped tomatoes instead of pureeing them. I prefer smooth texture of bharta and hence use puree.
- Using food processor for chopping onions cuts the prep time drastically.
- For a richer taste, finish the dish with a blob of salted butter.
- Baingan Bharta stays fresh for a week, under refrigeration. Use a clean dry spoon every time you remove a portion for re-heating in a microwave. Increases shelf life.
- For meal prepping, store the curry base and the roasted, mashed brinjal in separate containers. It lasts for 3-4 days. Both ingredients can be frozen.