Baingan Bharta
A weekend India dinner. Ready in about 31 minutes. Difficulty: more effort.
- 26 minPrep (about)
- 5 minCook (about)
- 31 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 eggplant Shopping tip: Eggplant (UK: aubergine).
- ⅔ cup onions
- 1 ¼ cups tomatoes
- 8 cloves garlic
- 1 green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
- 1 ½ tbsp cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 2 tbsp oil Shopping tip: Vegetable or canola oil.
Spices & seasonings (2): red chile powder, salt
- ¼ tsp red chile powder
- as required salt
How to make it
Steps in our own plain words.
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Rinse the baingan in water.
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Pat dry with a kitchen napkin.
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Apply some oil all over.
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Keep it for roasting on open flame.
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Too grill your baingan or roast in the oven.
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But then you won't get.
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The smoky flavor of the baingan.
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Keep your eggplant turning after a 2 to 3 min on the flame, so that its, cooked.
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You could too embed some garlic cloves in the baingan.
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Roast it, 2.
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Roast the aubergine till its fully cooked and tender.
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With a knife check the doneness.
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The knife should slid.
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Easily in aubergines without any resistance.
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Remove your baingan plus immerse in bowl of water till it cools, down.
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Too do your dhungar technique of infusing smoky flavor in the baingan.
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This is an optional step.
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Use natural charcoal for this method.
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Heat a little piece of charcoal.
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Do it on flame till it smoking hot and red, 4.
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Make little cuts on the baingan with a knife.
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Place your red hot charcoal in same plate where the roasted.
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Aubergine is kept.
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Add some drops of oil on the charcoal.
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The charcoal would begin to smoke, 5.
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Wait until smoke begins to release from the charcoal.
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Cover the entire plate tightly with a big bowl.
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Let the, charcoal smoke.
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Do it to get infused for 1 to 2 min.
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Your more you do, your more smoky the baingan bharta will, become.
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I keep for a minute.
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Alternatively, you can too do this dhungar method when the baingan bharta is, 6.
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Peel your skin from the roasted and smoked eggplant.
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Chop your cooked eggplant or you can even mash it, 8.
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Heat oil in a kadai or pan.
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Add finely chopped onions and garlic, 9.
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Cook the onions till translucent.
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Don't brown them, 10.
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Add chopped green chilies.
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Cook for a minute, 11.
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Add the chopped tomatoes.
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Mix it well, 12.
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Bhuno your tomatoes till your oil starts separating from the mixture, 13.
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Add the red chili powder.
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Stir.
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Mix well, 14.
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Add the chopped cooked baingan, 15.
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Stir.
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Mix the chopped baingan very fully with the oniontomato masala mixture, 16.
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Season with salt.
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Stir.
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Cook for some more 4 to 5 min more, 17.
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Mix in your coriander leaves using your baingan bharta or garnish it with them.
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Serve Baingan Bharta with.
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Phulkas, rotis or chapatis.
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It goes fully even using bread, toasted or grilled bread plus plain rice or jeera rice.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.