Baingan Bharta

A favorite to enjoy at home, Baingan Bharta is a popular, traditional Indian dish that features roasted and mashed eggplant cooked with a blend of aromatic spices. Versatile and flavorful, Baingan Bharta can be served with rice, naan bread, or even as a dip.

   

Serves: 2
Prep Time: 10 minutes – Cooking Time: 30 minutes minutes – Total Time: 40 minutes

Ingredients

• 1 eggplant (or 2 Chinese eggplants)
• 2 tomatoes
• 1/2 red bell pepper (or 2 mini red bell peppers)
• oil (or ghee)
• 4 large garlic cloves, pressed
• 1/2 inch ginger, grated
• 2 cups diced sweet onion
• Pinch of fenugreek seeds
• 1/4 tsp asafetida
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2-1 tsp red Kashmiri chili powder (or similar substitute)
• 1/2 cup water
• 1/2-1 tsp salt
• 1/4 tsp garam masala
• 1 tbsp. heavy cream
• Handful of coriander leaves

Instructions

Step 1

Roast the vegetables. Rub oil over the skins of the eggplant, tomatoes, and red bell pepper.  

Over a gas stove: Place the vegetables directly over the flame, turning occasionally until the skins are charred and the flesh is soft. Once the tomatoes and bell pepper are done, set them aside to cool, covering them. Continue cooking the eggplant until it softens and loses its shape before removing and allowing to cool, covered.

Using an air fryer: In a pan, arrange the eggplant, tomatoes, and red bell pepper. Air fry at 400F for 10 minutes, flipping the tomatoes halfway through. Once the skins of the tomatoes and bell pepper are charred, remove let them cool, covered. Flip the eggplant and continue air frying for another 10 minutes, or until the eggplant softens and loses its firm shape. Set the eggplant aside to cool, covered.

Step 2

Once the vegetables have cooled, peel off the charred skins of the eggplant, bell pepper, and tomatoes. Using a potato masher or fork, mash the vegetables until well combined.

Step 3

Heat a tablespoon of oil in a pan over medium heat. Add fenugreek seeds, asafetida, and cumin, frying them until fragrant. Add the onions, garlic, and ginger, and sauté until the onions turn translucent.

Step 4

Next, stir in the turmeric, Kashmiri chili powder, coriander powder, and garam masala. Pour in water, then add the mashed roasted vegetables and salt. Stir to combine.

Step 5

Cover the pan and let it simmer for 20 minutes, stirring occasionally. If the pan begins to seems dry, add a tablespoon of water to prevent the masala from sticking.

Step 6

As a final touch, stir in heavy cream (optional, or a substitute) and fresh coriander leaves before serving.

Notes

• Green chilies (like jwala peppers) are traditionally used in this dish instead of red bell pepper. For a more authentic flavor, substitute the bell pepper with two green chilies.
• Alternatively, you can pulse the vegetables in a food processor briefly, making sure to maintain its chunky texture.
• For a richer flavor, consider using more oil, ghee, or heavy cream.