Smoky Baingan Bharta
A traditional roasted eggplant mash, bursting with vibrant spices and a comforting rustic smokiness.
45 min
Easy
India
3 servings
The story behind
I'm so excited for you to try this. The first time I made this dish, I couldn't believe how a simple eggplant could be so completely transformed. The trick is charring the skin right over an open flame; that smoky aroma always takes me back to traditional North Indian dinners. It’s such a humble yet incredibly flavorful meal. I love having it for lunch with some warm, pillowy naan and a dollop of fresh yogurt on the side. It’s absolute soul food!
Instructions
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1Wash the eggplants and rub them with a bit of oil. Roast them directly over a gas flame until the skin is charred and the inside is completely soft.
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2Let them cool down, peel off the burnt skin, and mash the pulp with a fork.
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3Heat oil in a pan and sauté the onions until they turn golden brown.
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4Add the ginger-garlic paste, followed by the tomatoes and spices. Cook until the tomatoes are soft and mushy.
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5Fold in the mashed eggplant and mix well. Let it simmer on low heat for about 10 minutes so all the flavors meld together.
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6Transfer to a wooden bowl and top it off with plenty of fresh spring onions. Enjoy!
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