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Indian · Dinner

Baingan bharta

Fire-charred eggplant folded into a jammy Punjabi onion-tomato masala with green chile, ginger, garlic, cumin, and cilantro.

About 1 hr 15 minTotal
About 1 hrActive
$Cost
ModerateDifficulty
Makes 6 servings
Punjabi baingan bharta with smoky mashed eggplant, jammy tomato and onion, green chile, cilantro, and warm rotis.

Equipment

  • Any sound outdoor grill works; a hot cast-iron skillet is the indoor fallback.

Ingredients

1× recipe · Makes 6 servings

  • 2 large globe eggplants, about 2 1/2 pounds total
  • 1 teaspoon neutral oil for the eggplants
  • 3 tablespoons mustard oil or neutral oil
  • 1 teaspoon cumin seeds
  • 1 large red onion, finely chopped
  • 1 serrano chile, finely chopped
  • 1 tablespoon grated ginger
  • 5 garlic cloves, minced
  • 1 1/2 pounds ripe tomatoes, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Kashmiri chile powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garam masala
  • 1/2 cup chopped cilantro
  • 6 warm rotis

Instructions

  1. Slit each eggplant lengthwise near the stem and inspect the flesh; discard any with internal damage. Rub intact eggplants with 1 teaspoon oil. Char directly over a gas flame or on a , turning with tongs, until the skin is black and the flesh completely collapsed, 15 to 20 minutes.

  2. Place eggplants in a bowl and cover 10 minutes. When safe to handle, peel away the charred skin, remove the stems, drain excess liquid, and chop the smoky flesh; do not rinse away the flavor.

  3. Heat mustard oil until shimmering. Bloom cumin, then cook onion and serrano until deep gold, 8 to 10 minutes. Add ginger and garlic for 1 minute.

  4. Add tomatoes, coriander, chile powder, turmeric, and salt. Cook until tomatoes become jammy and oil glistens at the edges, 10 to 12 minutes.

  5. Fold in chopped eggplant and cook uncovered 8 minutes, stirring and mashing until cohesive but not puréed. Finish with garam masala and cilantro; serve with rotis.

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