Baingan Bharta
A smoky mashed eggplant dish cooked with onions, tomatoes, and spices.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Roast the Eggplant: Wash the eggplant and pat it dry. Make a few slits with a knife. Place it directly over an open gas stove flame or a hot grill. Roast it, turning occasionally with tongs, for 10-15 minutes until the skin is entirely charred and the inside feels extremely soft and collapsed.
- 2
Peel and Mash: Transfer to a bowl and cover with a plate for 5 minutes (the steam makes peeling easier). Carefully peel off the charred skin. Mash the smoky flesh with a fork.
- 3
Sauté Aromatics: Heat 2 tbsp mustard oil or vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds, then the minced garlic and finely chopped onions. Sauté until the onions are golden brown.
- 4
Cook the Tomatoes: Add the chopped tomatoes, 1/2 tsp Kashmiri chili powder, 1/2 tsp coriander powder, and salt. Cook until the tomatoes break down and the oil separates from the masala.
- 5
Incorporate the Eggplant: Stir the mashed, smoky eggplant into the pan. Mix well so the eggplant absorbs all the spices.
- 6
Finish: Cook on medium heat for 5-7 minutes, stirring occasionally. Turn off the heat and fold in a generous handful of chopped fresh coriander.
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