Baingan Bharta is a traditional Punjabi eggplant recipe. The name comes from “Baingan,” meaning eggplant. “Bharta” refers to a dish where ingredients are mashed or crushed. In this dish, baked eggplants are peeled, mashed, and mixed with onions and simple Indian spices. The result is a smoky, flavorful dish typically served with Indian roti (flatbread).
Traditionally, whole eggplants are fire-roasted over open flames. This gives them a beautifully smoky aroma and flavor that defines the dish. In this modern version of eggplant recipe, the eggplants are oven-roasted or baked to replicate the traditional smokiness. This method is cleaner and more accessible. Once the eggplants are soft, peel them when their skins are charred. Mash the silky flesh into a rich pulp.
Preparation time: 5 minutes
Cooking time: 25 minutes + grilling
Serves: 4
Ingredients
Egg plant or Aubergine – 500 g, usually 2 (*see notes)
Olive oil – 1 tbsp
Garlic cloves – 5, finely chopped
Cumin seeds – 1 tsp
Onions – 1 large, chopped
Tomato – 1 large, chopped
Red Chili powder – 1 tsp
Coriander powder – 2 tbsp
Cumin powder – 1 tsp
Garam masala powder – 1/2 tbsp
Coriander leaves for garnish, small bunch
Salt as required
Directions
1. Preheat the oven at 200 degrees Celsius. Poke the aubergines with a fork all over. Place them directly on a low oven rack.
Roast it in convection mode for 35 to 50 minutes turning them often until they turn wrinkled and soft.
2. Use tongs to remove them from the oven. If you have the time let them cool completely. Peel and discard the skin. Then mash the flesh with a large spoon. Alternatively, you can cut them in half to scoop out the flesh.
Set aside.
3. Meantime, prepare the rest of the ingredients.
4. Heat a deep-bottomed medium container with olive oil or ghee. Add cumin seeds, fry them for a minute. Then add onions and garlic. Fry until the onions turn translucent.
5. Add chopped tomatoes along with the rest of the spice powders like red chili, cumin and garam masala powders. Mix and cook with some salt until soft.
6. Add Aubergine mash and cook for 7 -10 minutes on medium-low heat. Add more salt if needed. Garnish with coriander leaves.
Serve them with french loaf, Chapati, roti of your liking. It is quiet filling as I had mine with Indian Chapatis and Beef Cutlet. See notes on how you can make use of roasted aubergines other ways.
Notes:
* Baking time for aubergines sometimes depends on the size of the eggplant.
*Peeled and roasted eggplant can be stored in airtight container in the fridge for 3-4 days. They also taste great for dips by drizzling some olive oil, salt, pepper and some coriander powder.
*Grill the eggplant on fire directly until the skin blackens or chars and the flesh softens which is also another best way to roast it.
Stay Healthy!
