(Vegan) Baingan Bharta/Roasted Eggplant Mashed & Cooked
Recipe Information
Baingan Bharta
Cultural Context
Originating from the northern regions of India, Baingan Bharta is a beloved dish that showcases the smoky flavor of roasted eggplant. Traditionally, it was made in tandoors, where the eggplant would be charred to perfection, infusing it with a unique aroma. This dish is often enjoyed with flatbreads like roti or naan and is a staple in Indian households. Today, Baingan Bharta has gained popularity worldwide, with various adaptations reflecting local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
eggplant
🥗Healthier: zucchini
💰Cheaper: bell pepper
Zucchini provides a similar texture with fewer calories.
cumin seeds
🥗Healthier: ground cumin
💰Cheaper: coriander seeds
Ground cumin is easier to use, while coriander seeds are often less expensive.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
green chili
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeños add heat without the cost of specialty chilies.
Make a few slits in the eggplants with a knife and open them up.
Place garlic cloves and green chili inside the slits of the eggplant.
Rub or brush oil over the eggplant before roasting.
Put the eggplant directly on heat and roast, turning often for about 10 to 20 minutes until completely roasted.
Transfer the roasted eggplant to a bowl and cover with foil until cool.
Roast tomatoes in the same way, turning often until perfectly roasted.
Remove the skin from the cooled tomatoes and eggplant, reserving the water that collects.
Mash the eggplant with a potato masher until perfectly mashed.
Cut the tomatoes and mash them as well.
Heat oil in a pan and add cumin seeds, allowing them to splutter.
Add asafoetida and chopped onions, stirring until soft.
Add ginger garlic paste and cook until the raw smell disappears.
Stir in turmeric powder, coriander powder, and Kashmiri red chili powder, cooking for 2 seconds.
Add the reserved smoky flavored water and mix, cooking on low flame until oil separates from the masalas.
Add the mashed eggplant and tomatoes to the pan, mixing well to coat with the masala.
Add salt, stir, and close the lid, cooking for 5 minutes on low flame.
Open the lid, stir, and sprinkle garam masala powder, mashing everything together with the potato masher.
Squeeze lime juice into the mixture and stir in fresh chopped coriander leaves.
Serve with butter on top, and enjoy with roti, paratha, or puris.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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