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Smokey Roasted Eggplant Mash (Baingan Bharta) Bursting With Flavors

by | January 17, 2019

If there’s one winter staple that my whole family enjoys, it is roasted eggplant mash (or baingan bharta as we commonly call it in India). It has a smokey flavor and unique texture that complements well with spices. Best served with steamed rice or naan (a type of Indian bread made with all purpose flour).

Smokey Roasted Eggplant Mash (Baingan Bharta) Bursting With Flavors
Credits: thealmost89/ Shutterstock

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Smokey Roasted Eggplant Mash (Baingan Bharta) Recipe

I particularly love cooking eggplant for the unique taste it has to offer and pair it up with the smokey hot flavor, you have a winner! For this recipe, I fire roast the eggplants over open flame. Alternatively, you can grill it or roast it over induction. Just be sure to apply some oil over the eggplants before roasting them. This makes it easier to peel off the roasted skin. Roasted eggplants would look like this:

Credits: Sebastian Studio/ Shutterstock

Peel off the roasted layer and discard it. Mash the eggplants in a bowl and keep aside for use later. Lets move to the baingan bharta recipe now.

Ingredients

  • 2 medium eggplants, roasted and mashed
  • 2 medium onions, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 large green chili, chopped (optional)
  • 2 medium tomatoes, finely chopped
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • salt, to taste
  • 1 tbsp fresh cilantro leaves, chopped
  • 3-4 tbsp vegetable oil

Instructions

  1. Heat oil in a wok and crackle cumin seeds in it.
  2. Add chopped onions to it and sauté it for a while over high medium flame. When they begin turning translucent, add ginger garlic paste and cook it until the raw smell goes away.
  3. Add green chilies and tomatoes to the onion and ginger-garlic mix. Let it cook for about 2-3 minutes over low medium flame.
  4. Add salt, red chili powder, and turmeric powder. Cook over low flame until you see the tomato mix leaving oil from the sides. Keep stirring or it will stick to the pan.
  5. Add roasted eggplant mash from the bowl you set aside. Mix it well with the paste and let it cook over medium-low flame for a while. If you notice any big chunks of veggies, mash it with the help of a ladle.
  6. Turn the flame off when the eggplant mix turns brown in color. Garnish with cilantro leaves and serve hot with steamed rice.

Did you like this roasted eggplant mash (baingan bharta) recipe? Do let us know in the comments below.

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