Baingan Bharta
Spicy and Smokey eggplant dip with onions, tomatoes, chile and earthy spices garnished with fresh cilantro.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 - 2 medium eggplant(s) (around 1½ pounds )
- 1 tomato (diced)
- 1 medium yellow onion (finely diced)
- ½ cup scallions (chopped fine)
- 3 green chilies (crushed)
- 8 curry leaves
- 8 garlic cloves (finely chopped )
- 1 tablespoon oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- ¼ cup cilantro (chopped)
- 1 teaspoon kosher salt
Instructions
- 1
Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost 3/4 th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- 2
Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
- 3
Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
- 4
Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
- 5
Serve with naan, roti or fresh homemade parathas.