Baingan Bharta – A spicy and smokey eggplant dish made with char broiled eggplant, garlic and chilies. This North Indian favorite dish can be enjoyed with naan as an entree or served with pita chips for a yummy appetizer.
I LOVE eggplant! I have baingan bharta eaten it in many restaurants but my mom’s recipe beats them all in taste, texture and aroma. In my recipe I also add tomatoes to add the tangy flavor. I prefer charring the skin directly on my outdoor grill burner but I also sometimes broil it in the oven. Peel the charred skin, mash the eggplant and then saute with green chilies, garlic, onions, tomatoes and scallions.. yumm.
Here is a step by step recipe for baingan bharta:
Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.
While the eggplant cools down, chop onion, tomato and scallions
After the eggplant cools down peel and discard the charred skin. Give a rough chop to the inside flesh.
Heat oil in a medium pan and add mustard seeds and let them crackle. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 mins. Add crushed chilies and garlic. Saute for a min.
Add 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.
Turn off the heat. Garnish the baingan bharta with cilantro
If you enjoy eggplant, try some of our favorite recipes:
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- 1 large eggplant
- 1 tomato diced
- 1 medium yellow onion finely diced
- 1/2 cup scallion chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic cloves crushed
- 1 tablespoon cooking oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- 1/4 cup cilantro chopped
- 1 teaspoon kosher salt
- Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over. After the eggplant cools down peel and discard the charred skin. Give a rough chop to the inside flesh.
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 mins.
Add crushed chilies and garlic. Saute for a minute. Add scallions and tomatoes. Mix well and cook for 2 minutes on medium heat. Add the roasted eggplant and salt. Mix well and cook for 2 minutes.
Turn the heat off. Garnish with cilantro. Serve with hot Parathas or Bajra(millet) Bhakri(Roti).
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
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