Baingan Bharta

Baingan bharta is the eggplant dish that will make you fall in love with eggplant! It's a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes.

– Medium-sized eggplant – Grapeseed oil – Neutral-flavored oil – Cumin seeds – Medium red (or yellow) onion – Garlic cloves – Ginger – Small serrano pepper – Samb

STEP 1Brush the eggplant with a light coating of oil and peel off/trim as much of the stem on top as you can (to avoid burning). Heat a gas burner over medium-low heat. Use tongs

STEP 2Flip the eggplant upside down and char the top for about 3 minutes. If the stem starts to burn, take it off the heat and try to trim more of it off. Move the thinner top hal

STEP 3The eggplant should be deeply charred all over, wrinkly, and almost falling apart, like the photo on the right. Use tongs to transfer the eggplant to a bowl, and cover with

STEP 4Use your hands to peel off the skin (you may want to dip your hands in a bit of water to make it easier to peel). Remove the big ashy black bits (tiny bits are fine). Slice

STEP 5Heat the oil in a frying pan over medium-high heat. Fry the cumin seeds for a minute. Add the onions with a pinch of salt and cook for 4 to 5 minutes. Cook until onions are

STEP 6Once very aromatic, add the tomatoes, salt, and coriander. Cook until the tomatoes are soft, well incorporated, and start to release oil, about 5 minutes. Add in the mashed

STEP 7Reduce the heat and cook for 3 to 5 minutes, stirring the eggplant into the bharta and mashing together.  Add in the garam masala and chopped cilantro and season with salt.

SWIPE UP TO SEE FULL RECIPEArrowArrowArrowArrow

MORE DELICIOUS RECIPESAloo GobiVegan Curry with TofuScribbled Arrow