Baingan Bharta | Smoky Eggplant Mash

Ingredients

• Eggplant - Small Italian eggplant work great for this recipe as they have less seeds, I also like to make bharta with the graffiti eggplant
• Onions - Yellow onion or red onion can be used in this recipe
• Tomato - Tomato adds tangy flavor and a pop of color while balancing the spice from the chilies and spices
• Garlic - finely minced fresh garlic add a lot of flavor to this dish. During summer time, if you have fresh garlic greens, add those to bharta for amazing flavors
• Curry Leaves - Fresh curry leaves add citrusy flavor to this dish
• Green Chili - spicy Indian green chili adds perfect heat to this dish, you can also use jalapeno or serrano peppers. For a less spicy version skip green chilies and use mild Kashmiri red chili powder instead
• Scallions - saute the white part of the scallions with onios and use the greens as garnish
• Spices - turmeric and mustard seeds

How to Make Baingan Bharta

Step 1: Roast the eggplants

• Preheat the oven to 425 degrees F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost ¾ way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.

• Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a fine chop or mash and discard the outer skin. Reserve the mashed eggplant.

Tip - This cooked eggplant can be stored in the refrigerator for 2 to 3 days making it perfect for meal prepping. You can also add to homemade Baba Ganoush for a quick snack or go ahead and make this tasty Eggplant Bharta in 10 minutes!

Step 2: Temper spices and sauté onions

• Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves, and onions. Cook covered on medium heat for 3-4 minutes (photos 7 - 10).

Step 3: Sauté veggies and eggplant

• Add crushed chilies and chopped garlic. Sauté for a min, and add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 mins. Garnish with remaining scallions and cilantro (photos 11 - 14).

Using Oven to Broil Eggplant

Traditionally, for this dish, the Indian eggplant is roasted directly over the flame, which heightens its smoky aroma and flavor. However, this can make a mess on your stovetop, so I usually broil the eggplant in the oven for this baingan bharta recipe.

Tips and Variations

1. Buy medium-sized eggplants, each weighing around ¾th of a pound. If using a smaller Italian variety you can use 3 to 4 eggplants
2. Cook the eggplant over a gas stove turning the eggplants 3 to 4 times as all the sides get evenly charred and the eggplant becomes soft
3. During summertime, broil the eggplant on the outdoor grill
4. I use neutral cooking oil for this recipe, but you can also use mustard oil
5. Add a tablespoon of coriander powder, a teaspoon of red chili powder, and half a teaspoon of garam masala for spicier bharta
6. Skip fresh curry leaves if you do not have them
7. Adjust the green chilies to make the Bharta more or less spicy
8. Stir in a cup of green peas in the end if you like

Best Eggplant for Bharta

Baingan Bharta is one of the easiest, quickest and tastiest dishes you can make from eggplant. This recipe is best made with Italian eggplants, which are a bit smaller than the regular American Globe Eggplant, or with the sweeter Graffiti Eggplants. The flavors are really magical when you char broil the eggplant for this dish. Char broiling adds a wonderful smokey flavor and also cooks the eggplant to perfect softness.

Serving Baingan Bharta

Serve Baingan Bharta as a side with roti, parathas or Jowar Bhakri. Just like most Indian curries, Baingan Bharta is naturally gluten-free and vegan. To make it a completely gluten-free meal, just pair it with Jowar Roti, Masoor Dal Chilla, or Moong Dal Chilla. It also pairs well with rice dishes like Cabbage Rice, Veg Biryani, or low-carb lemon cauliflower rice.

How to Store

Eggplant Bharta makes for a perfect make-ahead as well as a meal prep dish. You can broil the eggplant 2 to 3 days before, scoop out the inner flesh, and store it in an airtight container. Fully cooked Bharta can also be refrigerated for 3 to 4 days. To reheat simply microwave for a few minutes.