Baingan BhartaIf you are a fan of eggplant, like I am, this traditional Indian dish will satisfy the cravings on any given day. Easy to make, it is a winner at the table every time. Make sure to check your pantry for the essential spices, turmeric, cumin, asefoetida (hing), and coriander.

Credit for this recipe goes to Manjula’s Kitchen. I’ve altered a few things, but the flavors remain the same.

Baingan Bharta
Serves 4
A spicy and satisfying Indian eggplant dish.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 eggplant
  2. 1/2 cup red bell pepper, julienned
  3. 2 medium sized tomatoes, rough chop
  4. 1/4 inch of ginger, grated
  5. 1 green chili (jalapeno or serrano)
  6. 3 tbsp oil
  7. Pinch of asafoetida
  8. 1 tsp cumin seed
  9. 1 tsp coriander powder
  10. 1/2 tsp turmeric powder
  11. 1/2 tsp red chili powder
  12. Salt to taste
  13. 1/4 tsp Garam Masala
  14. 2 tbsp cilantro, chopped
Instructions
  1. Roast the eggplant, either on the grill or in the oven, until the skin starts to blacken (approximately 35-40 minutes). You want the eggplant to be soft and squishy on the inside, but still able to peel away from the flesh.
  2. Let cool and then peel off the skin. Chop into small pieces and set aside.
  3. While the eggplant is cooking, blend tomatoes, ginger and green chili in a blender.
  4. Heat the oil in a saucepan on medium high, and stir fry the red bell pepper for a minute. Remove the bell pepper from the pan and set aside.Put the pan back on the heat.
  5. Add the cumin and asafoetida in the same saucepan you used for the bell pepper. After the seeds crack add the tomato puree, coriander powder, turmeric, red chili powder, and salt. Cook without stirring for a few minutes until the oil starts separating from the puree.
  6. Add the eggplant and cook on medium heat. Keep stirring and mashing the eggplant as it cooks.
  7. Remove from heat and add the bell pepper, fresh cilantro, and garam masala to the eggplant. Mix gently.
Notes
  1. Serve hot with basmati rice, and pickled condiments.
Adapted from Manjula's Kitchen
Adapted from Manjula's Kitchen
Kitchen Shaman http://www.kitchenshaman.com/