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Side Dishes
Indian
2-4 servings
10 minutes
25 minutes
Baingan Bharta is a classic Indian side dish made with fire-roasted eggplant mashed and simmered with onions, tomatoes, garlic, ginger, and warming spices. Smoky, savory, and deeply comforting, this dish pairs perfectly with basmati rice, naan, or roti for a flavorful addition to any meal.
2 large eggplants, whole
2 tablespoons oil (preferably mustard or vegetable oil)
1 large onion, diced
2 large tomatoes, diced
4 cloves garlic, minced
1-inch ginger, grated
2 green chilies, diced fine (adjust to taste)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (or more, to taste)
1 teaspoon garam masala
Salt to taste
Fresh cilantro for garnish
Prick eggplants all over with a fork; this allows moisture to release while cooking. Next, roast them directly over the gas flame of your stove, or in the oven, until their skins are charred and their flesh is soft. Allow to cool, before peeling off the skin, and mashing the flesh with a fork.
Heat oil in a heavy-bottomed pan, or Dutch oven. When oil is shimmering, add cumin seeds, and let them splutter.
Add onions, and sauté until golden brown (5-7 minutes).
Add ginger, garlic and green chilies. Cook until fragrant, being mindful not to burn (30 seconds).
Add tomatoes, turmeric, red chili powder and salt. Cook until the tomatoes are soft and the oil starts to separate.
Add mashed eggplant to the pan. Mix well, and cook for 5-7 minutes, stirring occasionally.
Add garam masala, and adjust salt if needed. Cook for another minute.
Garnish with chopped cilantro.
Serve hot with steamed basmati rice, naan or roti.
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