Savory Indian Baingan Bharta with Roasted Eggplant
Smoky roasted eggplant blended with aromatic spices for a delicious dish
A traditional Indian dish made by roasting and mashing eggplants, flavored with fragrant spices and fresh herbs.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Roasted Eggplant
For the Spice Blend
For the Aromatic Base
For the Garnish
Preparation
Roasting the Eggplants
Preheat the oven
Preheat the oven to 400°F (200°C).
Prepare eggplants
Pierce the eggplants all over with a fork, brush with olive oil, and season with salt.
Roast and mash
Roast for 40 minutes until tender, turning occasionally. Let cool, then peel and mash the flesh.
Ensure eggplants are thoroughly roasted until the flesh collapses for the best texture.
Preparing the Spice Blend
Toast seeds
Toast cumin and coriander seeds in a dry pan until fragrant.
Grind spices
Grind them into a fine powder with turmeric and chili powder.
Add a drop of ghee in the spice blend for added richness.
Set aside
Set aside for later use.
Cooking Process
Sautéing Aromatics
Heat sunflower oil in a pan, sauté onions until golden.
Adding Spices
Stir in garlic, ginger, and green chilies, then add the spice blend.
Combining Ingredients
Add the mashed eggplant to the pan, mix well, and cook for an additional 10 minutes.
Plating & Serving
Savory Indian Baingan Bharta with Roasted Eggplant
Savory Indian Baingan Bharta with Roasted Eggplant
Serve
Serve the Baingan Bharta warm, garnished with chopped cilantro and a squeeze of fresh lemon juice.