Baingan Bharta
Smoky roasted eggplant mashed with spiced onions and tomatoes, a rustic vegetable curry that tastes like pure comfort.
Ingredients (serves 4)
- 2 large eggplants
- 1 onion
- 1 cup canned tomatoes
- 3 cloves garlic
- 1 tbsp ginger
- 1 tsp cumin
- 1 tsp garam masala
- 0.5 tsp turmeric
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro
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Save this recipeInstructions
- 1
Preheat broiler. Pierce eggplants with a fork and place on a foil-lined baking sheet. Broil 25-30 minutes, turning occasionally, until skin is blackened and flesh is very soft.
- 2
Remove from oven and let cool 5 minutes. Peel away blackened skin and scoop soft flesh into a bowl. Mash roughly.
- 3
Heat oil in a large pan over medium-high heat. Sauté diced onion until golden, about 5 minutes. Add minced garlic and ginger, cook 1 minute.
- 4
Stir in cumin, garam masala, and turmeric. Cook 1 minute. Add canned tomatoes and mashed eggplant.
- 5
Simmer uncovered for 10 minutes, stirring occasionally, until flavors meld and liquid reduces.
- 6
Season with salt and garnish with fresh cilantro. Serve with warm naan or rice.
