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Baingan Bharta
Mashed eggplant, roasted over an open flame
🔥 Intermediate🍛 Main Course🌿 Vegan🕑 45 min
An eggplant is laid straight over the gas flame until the skin is black and cracked. The smoky flavor that comes from that is the whole dish — and it cannot be replaced by simply cooking it.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time30 min
Total45 min
Serves4 portions
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Oil the eggplants and prick them several times with a fork. Place directly on the gas burner and roast over medium flame for 12–15 minutes, turning with tongs, until the skin is black all over and the flesh collapses in on itself.
- Let cool, then peel off the charred skin. Mash the flesh with a fork, don't puree it.
- Heat the oil, add the cumin, then fry the onions until golden brown for 10 minutes.
- Add the ginger-garlic paste and chilies for 1 minute, then the tomatoes and ground spices. Cook for 8 minutes, until the oil separates out.
- Fold in the eggplant flesh, season with salt, and cook uncovered for 8–10 minutes, stirring often so the liquid evaporates.
- Fold in the garam masala and coriander.
Tips
- No gas stove: roast in the oven at 240°C top heat on the top rack for 30–35 minutes, until the skin is black. Less smoke, but it works.
- Put aluminum foil under the gas burner. You'll be glad you did.
- Mustard oil is traditional here and works beautifully — please watch out for mustard allergies.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
