Indian cuisine · Vegetable Dishes

Baingan Bharta

Eggplants charred over an open flame, mashed and simmered with onions, tomatoes, and ginger.

Ingredients · for 4 servings

• 2 large eggplants (about 800g)
• 2 onions
• 3 tomatoes
• 4 garlic cloves
• 1 piece ginger (3cm)
• 2 green chillies
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 4 tbsp oil
• 1/2 bunch coriander
• Salt

Instructions

1. Rub the eggplants with 1 tbsp oil, prick several times with a fork, and char them whole directly over a gas flame or under a hot oven grill for 15–20 minutes, until visibly collapsed.
2. Let the hot eggplants steam, covered, for 10 minutes, then peel off the charred skin and roughly mash the flesh with a fork.
3. Finely dice the onions and fry in the remaining oil for 8 minutes until golden brown, then add the chopped garlic, ginger, and green chillies for 1 minute.
4. Sprinkle in the cumin seeds, turmeric, and garam masala and toast for 30 seconds, until the oil turns yellow.
5. Add the diced tomatoes, season with salt, and reduce for 8 minutes until they break down and the oil separates at the edge of the pan.
6. Stir in the mashed eggplant, simmer uncovered for 8–10 minutes until thick, and serve sprinkled with coriander alongside roti or rice.