Roasted Eggplant Mash (baingan Bharta)

Roasted Eggplant Mash, also known as Baingan Bharta, is a popular dish in Jain Cuisine. It is a flavorful and aromatic dish made with roasted eggplant, tomatoes, and spices. This dish is perfect to be enjoyed with roti or rice.

Roasted Eggplant Mash (baingan Bharta)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions

  1. Roast the eggplants on an open flame until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
  2. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Saute until the onions are golden brown.
  3. Add grated ginger and chopped tomatoes. Cook until the tomatoes are soft and oil starts to separate.
  4. Stir in turmeric powder, coriander powder, and garam masala. Cook for a minute.
  5. Add the mashed eggplant and salt. Mix well and cook for 5-7 minutes.
  6. Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Knife Cutting board Pan Tongs

Tools

Gas stove

Serving suggestions

Serve the Roasted Eggplant Mash with warm roti or steamed rice. It also pairs well with a side of plain yogurt or cucumber raita.

Tips & tricks

For a smoky flavor, you can roast the eggplants on a barbecue grill instead of an open flame.

Cost

$10