Baingan Bharta with a Twist

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill or gas stove to medium-high heat.
2. 2.
   Pierce the eggplants with a fork in several places. This will prevent them from bursting while roasting.
3. 3.
   Place the eggplants directly on the grill or gas stove, turning occasionally, until the skin is charred and the flesh is soft. This will take about 15-20 minutes.
4. 4.
   Remove the eggplants from the heat and let them cool slightly. Peel off the charred skin and discard.
5. 5.
   Mash the roasted eggplant flesh using a fork or potato masher until it reaches a coarse consistency. Set aside.
6. 6.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
7. 7.
   Add chopped onions and sauté until they turn golden brown.
8. 8.
   Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
9. 9.
   Add chopped tomatoes and cook until they become soft and mushy.
10. 10.
    Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
11. 11.
    Add the mashed eggplant to the pan and mix everything together. Cook for 5-7 minutes, allowing the flavors to meld.
12. 12.
    Garnish with fresh cilantro leaves.
13. 13.
    Serve hot with rotis or steamed rice. Squeeze some lemon juice on top for an extra tangy kick.

Treat your ingredients with care...

• Eggplant — Make sure to choose firm and shiny eggplants without any blemishes. The smoky flavor intensifies when the eggplants are roasted until the flesh becomes soft and charred.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish enhances their aroma and flavor. Heat them in a dry pan over low heat until fragrant, then crush them slightly before using.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the dish.
• Adjust the spiciness according to your preference by adding more or fewer green chilies.
• To make the dish creamier, you can add a tablespoon of yogurt or coconut milk while cooking.
• Serve Baingan Bharta with a dollop of ghee (clarified butter) for an extra richness.
• Leftover Baingan Bharta can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop overnight.

Serving advice

Serve Baingan Bharta hot with freshly made rotis or steamed rice. Garnish with fresh cilantro leaves and squeeze some lemon juice on top for a tangy twist.

Presentation advice

Present Baingan Bharta in a shallow serving dish, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh cilantro and serve with warm rotis or fluffy basmati rice.