Baingan ka bharta
- 11 oz. 300 g
- 2 2 garlic clove, quarteredgarlic cloves, quartered
- 2 tbsp 2 tbsp ghee
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) red onionred onions
- 1 1 green chili pepper, choppedgreen chili peppers, chopped
- 3 oz. (72⁄3 tbsp) 85 g (110 ml) tomato, choppedtomatoes, chopped
- ½ tsp ½ tsp turmeric
- ½ tsp ½ tsp kashmiri red chili powder
- 1 tbsp 1 tbsp butter
- ½ tsp ½ tsp salt and more to taste
- , for garnish
- Make a few small slits in the eggplant and stuff the slits with the garlic cloves.
- Roast the eggplant over an 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.
- Meanwhile, 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.
- When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
- 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 roasting the eggplant on the stove instead of in the oven to get that signature smoky flavor. If you have a coal grill at hand, even better!
No kashmiri red chili pepper?
Try substituting with a 50/50 blend of paprika and cayenne powder.