Baingan Bharta Recipe (Smoky Roasted Eggplant)

Method24 steps · about 30 min

1. 1

   Step 1: Rinse the large purple eggplant (1), pat dry and slit from the base toward the stalk, stopping about an inch short so the stalk remains attached.

   Uses 1 eggplant (- large purple variety known as bhartha baingan in India (aubergine or brinjal))

2. 2

   Step 2: Make four lengthwise cuts while keeping the eggplant attached near its stalk.

   Uses rinsed partly slit whole eggplant

3. 3

   Step 3: Inspect the opened flesh. If you find worms or signs of infestation, discard that eggplant and use an unaffected one.

   Uses quartered-but-attached eggplant

4. 4

   Step 4: If desired, rub a little separate skin-rubbing oil over the eggplant. This optional oil is separate from the 2 tbsp frying oil.

   Uses inspected whole eggplant · A little oil for optional eggplant-skin rubbing (quantity unspecified)

5. 5

   Step 5: Place the prepared eggplant directly over a gas flame at medium-low to medium heat. This method follows the source’s flame-roasting route.

   Uses prepared whole eggplant for flame roasting

6. 6

   Step 6: The eggplant may release juices while roasting. Clean any burner drips after roasting is finished and the burner is cool.

7. 7

   Step 7: As the eggplant roasts, watch for charred skin and softening flesh.

   Uses eggplant roasting over the gas flame

8. 8

   Step 8: Use tongs to turn the eggplant every 2–3 minutes, exposing all sides to the flame.

   Uses eggplant during flame roasting

9. 9

   Step 9: Finish roasting when the eggplant is completely tender and a knife or fork slides into the flesh easily. Remove it from the flame.

   Flame-roast until eggplant completely tenderUses turned flame-roasted eggplant

10. 10

    Step 10: Place the roasted eggplant in a bowl of water to cool enough for handling.

    Uses fully tender flame-roasted eggplant · Water for cooling roasted eggplant (quantity unspecified, drained)

11. 11

    Step 11: Lift the cooled eggplant out of the water and let excess water drain away.

    Uses cooled roasted eggplant in cooling water

12. 12

    Step 12: Peel off and discard the charred skin.

    Uses cooled drained roasted eggplant

13. 13

    Step 13: Chop or mash the soft roasted eggplant flesh.

    Uses peeled roasted eggplant flesh

14. 14

    Step 14: Reserve the prepared roasted eggplant flesh while cooking the onion-tomato base.

    Uses chopped or mashed roasted eggplant

15. 15

    Step 15: Heat the 2 tbsp frying oil in a kadai or pan. Add the finely chopped onion (½ cup) and the chopped 5–6 garlic cloves.

    Uses 2 tbsp mustard, peanut OR sunflower oil for frying · ½ cup finely chopped onion OR 1 medium onion · 5–6 medium garlic cloves, finely chopped

16. 16

    Step 16: Stir and sauté until the onion is translucent and softened, without browning.

    Uses chopped onion and garlic in frying oil

17. 17

    Step 17: Add chopped green chillies (½ tsp) and chopped tomatoes (1 cup). Mix well.

    Uses softened onion-garlic base · ½ tsp chopped green chilli OR serrano pepper · 1 cup finely chopped tomatoes OR 2 medium tomatoes

18. 18

    Step 18: Sauté the tomatoes stirring often, till the oil starts separating from the mixture.

    Uses onion-garlic base with green chilli and chopped tomatoes

19. 19

    Step 19: Continue the same tomato-frying phase until the tomatoes are pulpy and soft and oil separates at the edges.

    Uses tomato-onion base during sautéing

20. 20

    Step 20: Now add the red chili powder (¼ teaspoon). Stir and mix again.

    Uses soft pulpy tomato-onion base · ¼ teaspoon red chili powder (or cayenne or add as required)

21. 21

    Step 21: Add the chopped or mashed eggplant. Mix thoroughly.

    Uses tomato base with red-chilli powder · reserved peeled mashed roasted eggplant

22. 22

    Step 22: Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.

    Final eggplant-base fry · 5 minUses eggplant mixed into cooked tomato-onion base · salt (as required)

23. 23

    Step 23: Stir in the chopped coriander leaves (1 tablespoon). Serve the finished baingan bharta hot with optional ready cooked plain rice.

    Uses finished sautéed baingan bharta · 1 tablespoon coriander leaves (- chopped (cilantro)) · Ready cooked plain rice for optional serving (quantity unspecified)

24. 24

    Step 24: The finished bharta may also accompany an ordinary North Indian meal with ready roti or paratha, or be packed as a vegetable side.

    Uses finished coriander-garnished baingan bharta