Baingan Bharta

Melt-in-your-mouth eggplant with a deep smoky aroma, elevated by toasted spices. The texture is silky and buttery, studded with softened tomato pieces.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 202
• Protein: 4 g
• Carbs: 18 g
• Fat: 12 g

Ingredients

• 2 piece Eggplant (aubergine) ( whole )
• 3 tbsp Peanut oil ( for cooking )
• 1 tsp Cumin seeds ( whole )
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 2 piece Round tomato ( small diced )
• 0.5 tsp Turmeric powder ( powdered )
• 0.5 tsp Hot pepper en poudre ( to taste )
• 1 tsp garam masala ( powdered )
• 20 g Fresh cilantro ( chopped )
• 15 g Fresh ginger ( finely minced or grated )

Instructions

1. Roasting the eggplants

   Place the whole eggplants directly over an open gas flame or under a very hot grill. The skin should blister, blacken, and crack completely. The flesh should become soft to the touch.

2. Cleaning the flesh

   Let cool slightly, then remove the burnt skin by hand. Do not rinse under water to preserve the smoky flavor. Coarsely chop the melting flesh with a knife.

3. Aromatic base

   Heat the oil in a sauté pan. Toss in the cumin seeds; they should sizzle instantly. Add the onions and sauté until translucent and soft.

4. Toasting the spices

   Stir in the minced garlic, ginger, chili, and powdered spices. Sauté for one minute to release the essential oils from the spices without burning them.

5. Final simmering

   Add the tomatoes and eggplant flesh. Simmer over medium heat until the sauce thickens and the oil begins to bead on the edges. Finish with fresh cilantro.

Chef's tips

• Never rinse the eggplant after charring, or you'll lose the smoky flavor that is the soul of the dish.
• If you don't have a gas stove, use your oven's broiler at maximum heat, though the result will be less intense.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.