Baingan Bharta (Eggplant)

• 1 large eggplant (about 2 lbs)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 medium tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons plain yogurt (optional)

Steps

1. 1 Preheat oven to 400°F. Prick eggplant all over with a fork and roast until very soft, about 30 minutes. Let cool, then peel and mash.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until golden, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. 4 Add tomato, cumin, coriander, turmeric, paprika, cayenne, and salt. Cook until tomatoes soften.
5. 5 Fold in the mashed eggplant and garam masala. Simmer for 5 minutes.
6. 6 Remove from heat, stir in cilantro, and serve with a drizzle of yogurt if desired.

Equipment

• Oven
• Large skillet
• Fork
• Vegetable peeler

Variations

• Add sautéed spinach for extra greens.
• Stir in roasted bell peppers for added sweetness.

Substitutions

• If eggplant is unavailable, roasted zucchini or butternut squash can work in a pinch.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a smoky flavor, char the eggplant over a gas flame before roasting.
• Adjust spice levels to your preference by tweaking the cayenne.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a touch of water.

Serving Suggestions

• Serve with warm naan or steamed basmati rice.
• Pair with a side of cucumber raita for a cooling contrast.

FAQ