A popular Punjabi dish made with eggplant roasted on an open flame for a smoked flavour, then mashed and combined with spices. It is perfect served with warm rotis for a light meal, as a side or dip.
Course Dip
Cuisine Indian
Keyword Baingan bharta, Indian vegetarian dishes, smoked eggplant
Make several small cuts along the eggplants or pierce with a fork. Rub the eggplants with oil.
Roast the eggplants directly on a medium flame, bbq, or grill. Turn using tongs to ensure they are cooked evenly - approx. 5 minutes on each side should be enough. They are done when a knife can slide smoothly through.
Remove from flame and allow to cool, then remove and discard the stems and the skin*.
Transfer the pulp to a bowl and roughly mash using a potato masher, and then set aside.
Make the bharta
In a skillet on low heat, warm the cumin seeds. Once the aroma is released, pour in the oil and increase the heat to medium.
Add the garlic, ginger, green chilli, and stir fry for a minute. Next, add the onion and sauté till softened.
Stir in the tomato purée, salt, red chilli, the cumin and coriander powder, and cook on a low flame for 2 minutes, stirring continuously.
Mix in the eggplant pulp and cook for a further 5 minutes, stirring frequently. Remove from heat and serve with a garnish of chopped cilantro and warm rotis.
Notes
Selecting - the eggplants should be fresh, so select those which are firm with a smooth and shiny skin, and have a green stem. If they have any indentations or show any sign of dehydration, they are not fresh.
*Don't worry if some burnt skin remains while peeling the eggplant, as this will add to the smoked flavour.
Storing leftovers - cover or keep in a sealed container in the fridge for up to 72 hours. Bring to room temperature before serving. It is not suitable for freezing.