Baingan Bharta
Ingredients
- 2 pcEggplant (aubergine) (whole)
- 3 tbspPeanut oil (for cooking)
- 1 tspCumin seeds (whole)
- 2 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 2 pcRound tomato (small diced)
- 0.5 tspTurmeric powder (powdered)
- 0.5 tspHot pepper en poudre (to taste)
- 1 tspgaram masala (powdered)
- 20 gFresh cilantro (chopped)
- 15 gFresh ginger (finely minced or grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.
