Smoky Baingan Bharta
Indulge in this authentic Indian specialty featuring fire-roasted eggplant transformed into a silky mash. Sautéed with aromatic ginger, garlic, and tangy tomatoes, this smoky dish is balanced with the warm notes of garam masala and fresh cilantro. It is a flavorful, allergen-friendly meal that pair perfectly with naan or rice.
Instructions
- 1
Ventilate the kitchen. Brush the eggplant (1) with a light coating of avocado oil (0.5 tbsp). Heat a gas burner to medium-low.
- 2
Using tongs, hold the eggplant (1) vertically over the flame for 6 minutes to char the bottom, then flip and char the top for 3 minutes.
- 3
Place the eggplant (1) horizontally on its side directly over the flame. Gently rotate every 2 minutes for 15 to 20 minutes until deeply charred, wrinkly, and soft through the center.
- 4
Transfer the charred eggplant to a bowl and cover with a plate to steam for 5 minutes. Use your hands to peel off the skin, then mash the flesh until soft.
- 5
Heat neutral oil (1.5 tbsp) in a pan over medium-high heat. Fry cumin seeds (1 tsp) for 1 minute. Add onion (1 red) and a pinch of [kosher salt] and sauté for 5 minutes until soft.
- 6
Stir in cloves (4 garlic), ginger (1 inch), chili pepper (1 serrano), and ground turmeric (0.5 tsp). Cook for 1.5 minutes until very aromatic.
- 7
Add tomatoes (2 plum), kosher salt (1.25 tsp), and ground coriander (1 tsp). Cook for 5 minutes until tomatoes are soft and release oil.
- 8
Stir in the eggplant mash and kashmiri chile powder (0.5 tsp). Cook for 5 minutes, mashing to combine. Finish with garam masala (1 tsp) and fresh cilantro (1 cup). Serve warm with naan (1 vegan).
Nutrition Facts
Per portion