Brunch · Indian Curry/Stew

Baingan Bharta (Smoky Mashed Eggplant) – Guest Post for Rosa of Rosa’s Yummy Yums

Belated Diwali wishes to all my readers, I was not able to make anything for the blog this year, been lazy & got sweets from store 🙂 How are all my favorite people doing? Its been a while since you guys saw some action on Sinfully Spicy 🙁 I apologize for vanishing away! Life is slightly busy & I need to concentrate on few things which cannot be postphoned any further. So, even though I m regularly cooking ,blogging dosent fit the schedule always …hope you all will understand…

I m guest blogging for Rosa of Rosa’s Yummy Yums today while she is on a little break.She is one of the most encouraging & kind blogger around, whom I have been lucky enough to be friends with. Depth of her writing, beauty of her lens & her enthusiasm has always been inspiring. If you havent checked out her blog,do drop by, I bet you will fall in love 🙂 It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog.

I am sharing one of my favorite winter recipes with her wonderful readers today. Baingan Bharta or smoky & spicy mashed eggplant is one of my favorite ways to eat eggplant and the only way P eats it . Many of you would have already tasted baingan bharta in indian restaurants, now you can make it at home..How cool is that :)Check out my post on Rosa’s blog here. You can print the recipe here.

Just in case any of you is interested, have a look at a variation called hara baingan bharta which I shared long back here. Both the recipe are way different but if you are eggplant crazy like me, you have to try them all..

Ingredients: – (Serves 2-3)

▪                1 large eggplant (about 1lb)

▪                1 tsp oil (for rubbing on the eggplant)

▪                3 tbsp mustard/olive oil

▪                1 cup chopped red onions

▪                1″ fresh ginger shoot, chopped

▪                4 garlic cloves, chopped

▪                1-2 Thai green chilies, chopped (adjust to tolerance)

▪                1.25 cups chopped tomatoes

▪                1 tsp coriander seeds

▪                3-4 whole dry red chilies (adjust to tolerance)

▪                1/2 tsp amchoor (dry mango powder)

▪                1/2 tsp garam masala

▪                Salt to taste

▪                1 tsp mustard/olive oil (for drizzle on top, optional)

▪                Cilantro, green chilies chopped (for garnish)

Method: –

Wash the eggplant and dry the skin with a cloth. Rub1 tsp of oil all over. Use any one of the following methods to char the eggplant: –

1.              This is what I do: – Heat your stovetop on high. Char the whole eggplant, turning with the use of tongs to char on all sides, until the skin has blackened & the flesh is soft. This will take about 20-22 minutes. Keep a watch while you do this.

2.              Preheat a grill to medium heat; you can slit the eggplant into half, grill skin side up for 25-30 minutes. If you plan to use an oven, preheat broiler to 325F and roast the eggplant for about 15-20 minutes until skin is burnt & starts to peel off.

While the eggplant is roasting, pound the coriander seeds and dry red chilies using a mortar & pestle. Set aside.

Once the eggplant has charred, using tongs, transfer it to a plate and let cool down for about 15 minutes. Peel off the charred skin from the eggplant.You can remove seeds if you want. Using a fork, mash the flesh. Set aside.

Heat oil on high in a heavy bottomed pan. When the oil is almost smoky, reduce heat to medium & add the chopped onions. Sauté for about 6-7 minutes or till the onions are translucent but not browned. Next, add the chopped ginger, garlic, green chilies and sauté for 30 seconds or till you smell the aroma. Add the coriander & red chill mixture next and sauté for another 30 seconds. Next, add the chopped tomatoes, set the heat on high again and cook the tomatoes for 7-8 minutes until they soften (but do not mush) and you see oil separating on sides of the pan.

At this point, add the mashed eggplant and salt to taste. Combine everything together, set heat to low and let cook for 3-4 minutes. You will see that the color of the mash deepens & few oil bubbles on the surface as it cooks.

Remove from heat and while still hot, add the dry mango powder and garam masala. Mix well.

Garnish with loads of chopped cilantro, green chilies, drizzle with some raw mustard/olive oil and serve warm with naan/ chapati (flatbreads)

Enjoy & Thanks for stopping by!

Indian Curry/Stew

Hara Baingan Bharta/Herby Roasted Eggplant

Herby and fresh, this smoky roasted eggplant bharta will convert non- eggplant lovers. Bharta refers to anything “smashed” in hindi and here it is the consistency of roasted eggplant. Full of robust flavor of garlic, ginger, raw mustard oil and fresh herbs, this bharta is an old family recipe.

Originally, this bharta was made during winters, on Makar Sankrati day along with khichdi but here in the States, the eggplant season starts mid July – August so I prefer making it more during summer time. Its really fresh, not much cooking is involved and the fresher the eggplant, the better the taste! I have changed the recipe a bit from how it used to be to fit our tastes and convenience. In those days, the herb mixture was prepared on sil batta (stone grinder) but I use food processor for the same. Secondly the garlic and ginger were added raw, but I add them to hot oil before mixing in.

This is a very easy recipe and you can do the little prep that is needed while the eggplant is roasting. You need lots of herbs, ginger, garlic and green chilies. Its super fresh and very light, like I mentioned. Mustard oil is a very prominent flavor here, however if you don’t want to consume it, use olive oil. Mind you, the taste will be different.

Print Recipe
5 from 1 vote

Hara Baigan Bharta/Herby roasted eggplant

Smoky and herby eggplant dish made with roasted eggplant, ginger, garlic and lots of herbs. This light vegan eggplant dish comes together very quickly and is perfect for summer meals.
Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3 servings

Ingredients

  • 1 large italian eggplant
  • 1 small bunch fresh cilantro with stems, roughly chopped
  • 4 scallion stalks, roughly chopped
  • 10-12 fresh mint leaves
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tbsp fresh lime juice
  • 1 tsp mustard oil, to be added raw
  • 1.5 tbsp mustard oil
  • 1 tbsp finely chopped ginger
  • 1.5 tbsp finely chopped garlic
  • 1/2 tsp cumin seeds
  • 2 Thai bird green chillies, adjust to taste

Instructions

  • Rinse the eggplant very well and dry with a paper towl. Roast the eggplant on direct fire until its skin is charred and its soft and fleshy. You can grill on outdoor grill or roast the the eggplant in oven as well.
  • Let eggplant cool slightly, peel off the skin, little bits of chared skin is okay. Add the peeled eggplant to a bowl and mash it using a fork.
  • While the eggplant is roasting, add all the fresh herbs + 2 garlic cloves to a food processor and pulse 6-7 times.
  • Add the processed herbs to the eggplant along wirg salt, lime juice and 1 tsp raw mustard oil.
  • In a small pan, warm up 1.5 tbsp mustard oil for about 2 minutes. Remove from heat and immediately add chopped ginger & garlic, chilies and cumin seeds.
  • Immediately add on top of eggplant and mix well until everything is combined. Taste and adjust the salt.
  • Let sit for 15 minutes before serving. Enjoy!