Punjabi Eggplant (Baingan Bharta)
A smoky Punjabi roasted eggplant bharta is easily prepared and pairs well with fresh chapatis.
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Instructions
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Roast eggplant over a low gas flame, in an oven broiler, or on a grill, turning periodically until the skin is charred and the flesh is very soft, about 20-25 minutes.
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Allow the roasted eggplant to cool, then peel and discard the charred skin.
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Coarsely mash the peeled eggplant and set it aside.
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Heat cooking oil in a pan over medium heat, then add cumin seeds and cook until they splutter.
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Add chopped onions and fry until they are soft and translucent.
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Stir in garlic and ginger, then fry for 1 minute.
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Add tomatoes, optional green chiles, coriander, ground cumin, and garam masala; stir well and cook for 3-5 minutes, adding a little water if needed to prevent sticking.
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Incorporate the mashed eggplant and salt, mix thoroughly, and adjust salt to taste.
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Stir in fresh chopped coriander, cook for one more minute, then remove from heat.
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Serve hot with chapatis or rice.