Smoky Roasted Eggplant Mash — Baingan Bharta
A North Indian smoky aubergine mash, fire-roasted then sautéed with onion, tomato, and green chilli, finished with mustard oil and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both aubergines all over with a fork, make 3 slits in each, insert peeled garlic cloves (3 per aubergine). Rub skin with neutral oil. Finely chop onion, ginger paste, green chillies, tomato. Measure cumin seeds, spices, coriander, peas. Have lemon wedges ready.
Char
Preheat broiler to high. Place oiled aubergines on foil-lined sheet pan directly under broiler. Roast 20 minutes, turning every 5 minutes, until skin is fully blackened and flesh is soft when pierced. Transfer to bowl, cover 5 minutes to steam.
Build 1
Peel charred skin from aubergines. Roughly mash flesh and roasted garlic with a fork. Set aside. Heat mustard oil in a large skillet over medium-high until just smoking, then lower to medium.
Bloom
Add cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 6 minutes stirring, until deep golden. Stir in ginger paste and green chillies, cook 1 minute until raw smell fades.
Build 2
Add chopped tomato, chilli powder, turmeric, ground coriander, salt. Cook 5 minutes on medium-low, mashing tomato, until broken down and oil beads at edges. Add mashed aubergine and peas, stir 4 minutes until combined.
Finish and plate
Remove from heat, stir in garam masala and half the fresh coriander. Transfer to a serving bowl, garnish with remaining coriander. Serve with hot roti, lemon wedges, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.