Baingan Bharta: Indian Smoky Mashed Eggplant
The smoky flavor comes from charring the eggplants directly over the flame until the skin is burnt. Serve hot, with naan.
Baingan bharta is a mash of eggplants charred directly over the flame and then cooked with onion, tomato, ginger and spices. It comes from Punjab, in northern India, and it's one of the most beloved vegetarian dishes of everyday Indian cooking. The key is charring the eggplant skin until the flesh takes on a deep, smoky flavor.
Ingredients
- 2 large eggplants (about 900 g)
- 3 tablespoons neutral oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 piece fresh ginger, 3 cm, grated
- 3 garlic cloves, minced
- 1 hot green chile, chopped (optional)
- 2 tomatoes, chopped
- ½ teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- Salt
- Fresh cilantro, chopped
Method
- 1
Prick the eggplants with a fork and char them directly over a gas burner, turning them with tongs, for 15-20 minutes, until the skin is black and brittle and the flesh collapses when pressed. That charring is the flavor of the dish: without it, it's just an ordinary eggplant mash. If you don't have gas, use a grill or the broiler (grill) on high.
- 2
Put them in a bowl, cover and let them sit for 10 minutes: the steam loosens the skin. Peel them, discard the stems and mash the flesh with a fork. A few black flecks are fine.
- 3
In a skillet, heat the oil and toast the cumin seeds for a few seconds, until they sizzle.
- 4
Add the onion and cook for 8 minutes, until it starts to brown. Add the ginger, garlic and green chile and cook for 1 more minute.
- 5
Stir in the tomatoes, turmeric and paprika, season with salt and cook for 5 minutes, until the tomatoes break down and the oil starts to separate.
- 6
Add the mashed eggplant and cook for 8 minutes over medium heat, stirring, so it comes together and loses its excess water.
- 7
Finish with the garam masala and cilantro. Serve hot, with naan, chapati or basmati rice.