Roasted and Mashed Eggplant Recipe
Baingan Ka Bharta is a favourite North Indian vegetarian dish made with roasted eggplant, onion, tomato and dry spices. Baingan Bharta Dhaba style is infused with the smoky flavour of roasted brinjal. Baingan Bharta is proof that a humble eggplant can rise to legendary status with nothing more than fire, spice, and patience. It's rustic, soulful, and unforgettable. Once you master this recipe, you’ll find yourself making it again and again — because smoky bharta hits differently every single time. Try out this roasted and mashed brinjal recipe.
Servings: 2
Calories: 55kcal
Ingredients
- Brinjal – 1 medium
- Onion – 1 medium
- Green Chilli – 1
- Tomato – 1 medium
- Ginger – ½ inch piece
- Garlic – 3-4 pods
- Coriander leaves – 1 tbsp, chopped
- Ghee – ½ tbsp
- Cumin seeds – ½ tsp
- Turmeric – ¼ tsp
- Red Chilli powder – ¼ tsp
- Coriander powder – ½ tsp
- Cumin powder – ½ tsp
- Garam Masala powder – ¼ tsp
Instructions
- Wash and pat dry brinjal. Apply oil all over it and make slits. Roast on fire, turning it over until its skin is blackened. Remove. Cool and peel off skin. Cut away the stem and mash the flesh.
- Meanwhile, finely chop onions, tomato, green chilli, ginger-garlic and coriander leaves.
- Heat ½ tbsp ghee in a pan. Add cumin seeds and allow to splutter.
- Add ginger and garlic and sauté till garlic browns.
- Add chopped onion and green chilli. Sauté for 2-3 minutes.
- Add chopped tomatoes and cook till they soften.
- Add turmeric, salt, red chilli powder, cumin, coriander powder, garam masala powder and blend well.
- Add roasted and mashed brinjal pulp and mix well. Cook for 1-2 minutes.
- Garnish with coriander leaves and remove.
- Serve Roasted Eggplant Bharta with Phulkas, Rotis or even on toast!
Notes
You can add some garden fresh peas to the dish for added flavour and colour.