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Baingan bharta is a North Indian roasted eggplant salad folded into beaten yogurt with sautéed onions, garlic, cilantro, and warm spices. Its signature smoky char and creamy yogurt base make it equally suited to warm or chilled serving.
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Preheat the oven to 500 degrees F.
Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
Written automatically by CookOS, not by the creator.
Refrigerate the eggplant mixture (before adding yogurt) for up to 3 days. Fold in yogurt just before serving. Serve warm or chilled.
Baking sheet · Large skillet
Written automatically by CookOS, not by the creator.
No. Roast the whole eggplants at 500°F for about 45 minutes until soft inside and the skin is brown, then peel after cooling.
Yes. Prepare through step 5, then stir in the yogurt just before serving to prevent it from becoming watery. Store the eggplant mixture (before yogurt) in the refrigerator for up to 3 days.
Use plain yogurt beaten until smooth, or labneh for a thicker result. Coconut yogurt works for a dairy-free version.
Seed and mince the pepper as suggested, or omit it entirely and add heat with extra black pepper or a pinch of cayenne.
No. The oven's dry, even heat at 500°F creates the charred skin and tender flesh that define this dish. Stovetop cooking won't achieve the same texture.
