Baingan Bharta
Whole eggplant charred directly over an open flame until blackened and smoky, then mashed and sauteed with tomato and ginger — the char is non-negotiable, since oven-roasting can't replicate it, and light spicing lets the smoke lead.
Vegan
Ingredients
- 2 large eggplants
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1-2 green chilies, minced
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt, to taste
- Chopped cilantro, to garnish
Steps
- Char the whole eggplants directly over an open flame or under a broiler, turning often, until the skin is fully blackened and blistered and the flesh is soft.
- Let cool slightly, then peel off the skin and mash the smoky flesh.
- Heat the oil and fry the cumin seeds until fragrant, then add the onion and cook until golden.
- Add the ginger-garlic paste and green chilies, and cook briefly.
- Add the tomatoes, turmeric, and chili powder, and cook until the tomatoes break down.
- Stir in the mashed eggplant and garam masala, and cook for 5-10 minutes until well combined.
- Season with salt and garnish with cilantro.