Indian mashed Eggplant (Baingan Bharta)
Baingan Bharta, also known as Indian roasted eggplant mash, is a delicious dish that even non-eggplant lovers may enjoy. Traditionally, the eggplant is roasted over an open flame, but this recipe is for an apartment-friendly oven-roasted version. You can serve Baingan Bharta with basmati rice, naan, or flatbread. Garnish with chopped cilantro leaves, if desired. Enjoy this flavorful and healthy dish!
Servings: 4
Ingredients
- 1 large ripe eggplant
- 5 cloves of garlic
- 2 green chili optional
- 1 onion finely diced
- 1/2 tbsp grated ginger
- 1.5 cups chopped tomatoes or sub with tomato sauce
- 1 tsp garam masala or make your own by grinding cinnamon, cloves, pepper, cardamom, cumin seeds, and coriander seeds.
- 2 tsp Indian curry blend
- 1/2 tsp salt or to taste
- 1 tbsp coconut oil for frying
For garnish:
- 1/2 cup cilantro leaves chopped
Instructions
- To make this dish, wash a large ripe eggplant, cut the sides lengthwise, stuff three cloves of peeled garlic (cut in halves) into the sides of the eggplant, optionally add green chili, massage with olive oil, then bake in the oven at 395 degrees F / 200 C until the flesh is soft and fully cooked.
- Meanwhile, prepare your spice mixtures. Heat oil over medium-high heat and toast your spices (if you use whole ones). Sauté the onion together with salt until translucent. Meanwhile, finely dice two cloves of garlic and add with the grated ginger. Roast for 1 minute. Add chopped tomatoes or tomato sauce and the rest of the spices.
- Let simmer. Once the eggplant is fully cooked, let it cool for a bit, then mash it. Add the eggplant to your tomato base and mix well. Serve with basmati rice, naan, or flatbread. Enjoy!!
Delicious 😌
Thank you María! So glad you like it!