Servings
Font
Back
5.0 from 3 votes

Baingan Bharta

Vegan, gluten-free and lactose-free, baingan bharta is a dish from the Indian subcontinent made from smoked eggplant, resembling baba ganoush and moutabal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 2 people
Course: Side Dish
Cuisine: Indian , Pakistani , Sri Lankan , Vegan , Bangladeshi

Ingredients

For the preparation of the eggplants
  • 1 lb eggplants (baingan)
  • 6 cloves garlic (unpeeled)
  • 2 green hot peppers , sliced
  • 1 teaspoon mustard oil (or other vegetable oil)
For the baingan bharta
  • 1½ tablespoon mustard oil (or other vegetable oil)
  • 5 small Bombay onions , chopped (or 1 large red onion, chopped)
  • 2 tomatoes , peeled, seeded and chopped
  • 3 cloves garlic , chopped
  • 1 (1 inch / 2 cm) piece ginger , finely chopped
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander seeds , freshly ground
  • ½ teaspoon garam masala
  • ¾ teaspoon salt (adjust to taste)
  • 2 tablespoons finely chopped cilantro leaves
Equipment
  • Tongs
  • Potato masher

Instructions

Eggplant preparation
    Cup of Yum
  1. Rinse the eggplants well under running water, and dry them completely with paper towels.
  2. Make 4 slits in the eggplants.
  3. Insert 2 cloves of garlic in the first 2 slits.
  4. Also insert pieces of green hot peppers in the other 2 slits.
  5. Brush them with mustard oil.
Grilled eggplant
Option #1, with the direct flame of a gas stove
  1. Take the eggplants with metal tongs, and place them directly on the flame of a gas stove.
  2. Use the tongs to turn the eggplants around and grill them until they are completely roasted. It takes about 10 to 15 minutes.
Option #2, on a gas or charcoal barbecue
  1. Take the eggplants with metal tongs, and place them directly on the barbecue grill.
  2. Use tongs to turn the eggplants around and grill them until they are completely roasted. It takes about 15-20 minutes.
Option #3, in the oven
  1. Preheat the oven to 460 F (240°C). Line the baking sheet with foil. Cut the eggplants in half lengthwise and place them on the baking sheet with the skin side up.
  2. Bake the eggplants and roast them for 15 to 20 minutes.
Option #4, in a deep fryer
  1. Immerse the whole eggplants in a large volume of oil at around 350 F (180˚C). Fry them uncovered. It takes about 20 minutes.
  2. Place the hot eggplants in a dish and immediately cover them with plastic wrap. Let them cool then peel them.
  3. Mash the eggplants, the garlic cloves inserted in the slits (peel them) and the green hot peppers with a fork. Set aside.
Baingan bharta
  1. Add the oil into a hot pan. When the oil is hot, add the ginger and chopped garlic cloves.
  2. Sauté over medium heat for 30 to 60 seconds.
  3. Then add the chopped onions and sauté until they turn lightly golden.
  4. Add the chopped tomatoes and salt and stir well.
  5. Brown, stirring regularly, for 5 minutes.
  6. Then add the red chili powder and the ground coriander seeds, mix well and cook for 5 minutes, stirring regularly.
  7. Then add the eggplant purée mixed with the garlic and green hot peppers. Mix everything and, while mixing, mash everything with a potato masher.
  8. Then add the garam masala, mix and cook for 3 to 4 minutes over medium heat.
  9. Turn off the heat and garnish with the cilantro leaves.
  10. Serve the baingan bharta with roti, rice and/or naan.

Notes

  • The different cooking times depend on the size of the eggplant. The bigger the eggplant, the longer it will take to cook.