Baingan ka bharta
- 10 oz. 300 g (850 ml) eggplant
- 2 2 garlic clove, quarteredgarlic cloves, quartered
- 2 tbsp 2 tbsp ghee
- 2 oz. 50 g red onionred onions
- 1 1 green chili pepper, choppedgreen chili peppers, chopped
- 3 oz. 75 g tomato, choppedtomatoes, chopped
- ¼ tsp ¼ tsp turmeric
- ¼ tsp ¼ tsp kashmiri red chili powder
- 1 tbsp 1 tbsp butter
- ½ tsp ½ tsp salt and more to taste
- fresh cilantro, for garnish
- Make a few small slits in the eggplant and stuff the slits with the garlic cloves.
- Roast the eggplant over open flame on the stove (if you have a gas stove) or in the oven, 440 F° (225 C°), for about 15 minutes or until it's soft all the way through. Turn often to make sure it's thoroughly roasted. When it's roasted on all sides, cover with foil and let cool.
- When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
- Heat the ghee in a saucepan and add onion. Season with salt. Once the onions are slightly browned, add chopped green chili pepper and chopped tomatoes.
- Season with turmeric and chili powder. Cook for 5 minutes or until the tomatoes begin to break down. Add water if needed, but only a little.
- Add eggplant mash, season with salt and cook for another 2-3 minutes with the lid on.
- Garnish with butter and fresh cilantro.
About this recipe
Sahil recommends to roast the eggplant on the stove instead of in the oven. That particular smoky flavor cannot be obtained by roasting in the oven. However, if you have a coal grill at hand, that is the best way to do it.
If you want the full Indian experience, serve this dish with our delicious Keto Naan bread with melted garlic butter. If you want to combine with Mexican, pair it with our low-carb tortillas.