Roasted mashed eggplant delicately spiced with fresh aromatics and minimum spices. Baigan ka bharta is the Indian version of babaganoush. Easy Indian dish to try for a beginner cook.
Eggplant, is also known as aubergine or brinjal in other parts of the world.
This roasted Eggplant recipe is one of the easiest Indian eggplant recipe to make.
All you need is saute mashed aubergine with fresh aromatics and only 3 spices. The Indian name of this dish is Biagan ka Bharta literally translated to ‘eggplant mash’!!
If you love Indian food and Eggplant then this is a must try recipe.
It is amazingly easy to make and the spices used are very basic which most of you should have in your kitchen cupboard.
This Indian dish with grilled or roasted aubergine can be made with a handful of regular ingredients at home.
Here is a snap shot what what you will need.
The amount listed is enough for making baigan ka bharta for 3-4 adults.
⇒Eggplant – 3 large
⇒Onions – 2 medium sized, chopped
⇒Tomatoes – 2 large, chopped
⇒Peas – 1 cup (optional)
⇒Ginger – 1 tsp, grated
⇒Garlic- 8 pods, 4 whole and 4 grated or chopped
⇒Coriander leaves – a large handful
Spices used :
⇒Cumin seeds – 1 tsp
⇒Red chilli powder – 1 tsp
⇒Turmeric powder – 1 tsp
Here is a step by step recipe of making Indian style roasted eggplant mash at home for your to follow.
STEP 1 – Prepare the Eggplant
Wash and pat dry the eggplant. Then generously smear oil over the eggplant. Make deep slits and insert 2-4 whole garlic inside the aubergine as shown in the image below.
Now cut the aubergine from bottom down without cutting it into half.
STEP 2 – Roast or Grill the Eggplant
Heat the grill to 180 degrees and place the eggplant under the grill/broiler.
Roast it for about 30 -40 minutes turning it from one side to the other from time to time for an even roast.
STEP 3 – Mash the eggplant
Once the eggplants are roasted, remove the skin from the flesh.
Roughly chop them into big chunks. You can choose to keep the skin on or discard the skin of the aubergine for making this dish.
STEP 4 – Make Baigan Ka Bharta
Heat oil in a pan and lightly sizzle cumin seeds and garlic together for 40 – 50 seconds.
Saute onions until translucent about 5 minutes.
Add the tomatoes and grated ginger and continue to cook for another 5 minutes until to start seeing the oil coming out of the edges of the pan. Then add chilli powder and turmeric powder and saute for another 3 minutes.
If you wish to use peas, it is time to add them to the tomatoes now and cook until its almost done.
Now add the chopped eggplant and cover it well with the onion tomatoes masala. Add salt to taste and continue to cook on medium heat until it is well mixed with the tomatoes and onions.
Finally add a generous helping of fresh coriander/cilantro leaves and mix well.
Serve Indian style mashed eggplant with Indian flat bread called roti, parantha or any bread of your choice.
The one memory that this dish takes me back to, is the smoky flavour of burnt eggplant skin which rendered this dish a completely different taste.
Every region in India has its own version of Baigan Bharta. This particular recipe is more North Indian or Punjabi style bharta recipe.
In India, you cook on flame rather than the modern day energy saving halogen/induction cookers. So getting that burnt (in an edible way) smell was not all that difficult.
The challenge is to replicate that aroma in an oven.
There are ways to do that but since this recipe is easy enough for anyone to try I will not get into the complexity of that.
However, the only thing I can say is that the next time you put the BBQ on, scoop around the fridge and get your eggplant out and toss it on the BBQ at the end. You will not regret it!
|Eggplant - 3 large|
|Onions - 2 medium sized, chopped|
|Tomatoes - 2 large, chopped|
|Peas - 1 cup (optional)|
|Ginger - 1 tsp, grated|
|Garlic- 8 pods, 4 whole and 4 grated or chopped|
|Coriander leaves - a large handful|
|Oil - 4 tbsp ( about 1 tsp each to smear on each eggplant)|
|Salt to taste|
|Cumin seeds - 1 tsp|
|Red chilli powder - 1 tsp|
|Turmeric powder - 1 tsp|