I am not a big eggplant fan. the only way i like my eggpant is well cooked. And thats why i like the Baingan Bharta so much coz the eggplant is roasted well and then cooked well.. no raw taste possible! Jump to Recipe
Roasted mashed spiced Eggplant
- 1 large eggplant
- 1/2 medium onion chopped
- 1 medium tomato chopped
- 1 inch ginger chopped
- 3 cloves of garlic chopped
- 1 Serrano pepper chopped
- 2 teaspoons oil
- 1/2 teaspoon turmeric
- pinch of asofetida
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon mustard seeds
- 1 teaspoon dry coriander powder
- 1 cup cilantro leaves for garnish
- Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.
- Let the eggplant cool and then remove the as much skin as possible.
- Mash the eggplant.
- In a large pan, heat the oil.
- Add in the mustard seeds and wait till they sputter.
- Add in the turmeric, and coriander powder and mix well.
- Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes
- Add in the chopped onions and cook them till soft(5-7 minutes)
- Add in the chopped tomato and the mashed eggplant and mix well.
- Add in salt and cook covered on medium-low flame.
- Stir every 5 minutes.
- In about 10-15 minutes the mixture will start to dry up a bit.
- Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.
- Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!
Nutritional values are based on one serving