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Baingan bharta is an Indian roasted eggplant dish where whole eggplants are charred over flame until the flesh softens, then mashed with caramelized onions, tomatoes, green chiles, and cilantro. Its standout trait is the deep smoky flavor that comes only from direct flame roasting.
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Put the whole eggplant directly over a moderate flame on a gas stove or grill. Cook, turning it every couple of minutes with metal tongs, until charred all over and the flesh is completely soft, about 10 minutes.
Wait until the eggplant is cool enough to handle then peel off the skin and discard--don’t worry if little bits of skin remain. Remove and discard the stem, coarsely chop the flesh and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring and scraping the bottom of the skillet occasionally, until softened with just a hint of color, about 10 minutes. Add the chiles and cook, stirring occasionally, until the raw smell goes away, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the eggplant and cilantro and cook, stirring occasionally, until well mixed and the flavors have melded, about 3 minutes. Adjust salt to taste and serve hot.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over medium heat on the stovetop.
gas stove with burner or outdoor grill (required for direct flame roasting) · metal tongs
Written automatically by CookOS, not by the creator.
Direct flame roasting is essential for the signature smoky flavor. If you lack a gas stove or grill, roasting the eggplant in a very hot oven will work as a backup, though the smokiness will be diminished.
The eggplant is done when it is charred all over and the flesh is completely soft, which takes about 10 minutes of turning every couple of minutes over a moderate flame.
Use a medium globe eggplant (about 1 pound). Globe eggplants are large, rounded varieties that roast evenly and have fewer seeds than smaller varieties.
Yes, baingan bharta can be made up to 2 days ahead, stored in an airtight container in the refrigerator, and reheated gently on the stovetop over medium heat.
The creator intentionally avoids dried spices to highlight the natural smoky eggplant flavor combined with the sweetness of caramelized onions, tang from tomatoes, heat from chiles, and freshness of cilantro.
