North Indian Eggplant Mash (Baingan Bharta)
Smoky and spicy North Indian fire roasted eggplant mash.
- Prep Time: 5 min
- Cook Time: 35 min
- Total Time: 40 minutes
- Yield: 2-4 1x
- Category: Appetizer, Side dish
- Cuisine: Indian
Ingredients
Scale
- 500g eggplant (about 3 small)
- 5 garlic cloves (3 whole and 2 minced)
- 1 tsp cumin seeds
- 1 medium onion, diced
- 1/2-inch piece of ginger, minced
- 2 medium tomatoes, peeled and diced
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp Garam Masala
- 1/4 tsp chili powder (or more to taste)
- salt and black pepper to taste
- oil for cooking
Instructions
- Using a knife make few slits around each eggplant. Insert one garlic clove per eggplant or if using a large one just tuck the garlic in three different slits.
- Wrap the eggplant with foil and place directly on a gas stove over medium heat. Rotate it frequently using tongs and roast for 15-20 minutes. Check with a knife for doneness.
- Cool the eggplant, then unwrap and peel it. Remove the seeds if they are hard. If using small young eggplants you can skip this part. Mash roasted eggplants and garlic with a fork or potato masher. Set aside.
- Heat oil in a skillet over medium heat. Throw in cumin seeds. When they become fragrant add onion and sauté until soft and translucent. Add minced garlic and ginger. Cook for a minute or two. Then add tomatoes and cook for another 5 minutes.
- Finally add mashed eggplant, salt and remaining spices. Stir for 5 minutes until it thickens and all the flavors combine.
- Best served with flatbread like this Homemade Naan.
Notes
Also you can roast eggplants in the oven at 450°F for 40-45 minutes, but you won’t reach the smoky flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 94
- Sugar: 6.7g
- Sodium: 11mg
- Fat: 4.1g
- Saturated Fat: 0.6g
- Carbohydrates: 14.4g
- Fiber: 6g
- Protein: 2.5g
- Cholesterol: 0mg