Roasted Eggplant Mash (rajasthani Baingan Bharta)

This traditional Rajasthani dish is a flavorful and aromatic roasted eggplant mash that is perfect to pair with roti or rice.

Roasted Eggplant Mash (rajasthani Baingan Bharta)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 cup cilantro, chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft. Let them cool.
  2. Peel the charred skin off the eggplants and mash the flesh in a bowl.
  3. Heat oil in a pan, add cumin seeds, and let them splutter.
  4. Add onions and green chilies, sauté until onions are translucent.
  5. Add tomatoes, turmeric, and salt. Cook until the tomatoes are soft.
  6. Add the mashed eggplant and cook for 5-7 minutes.
  7. Stir in garam masala and cilantro. Cook for another 2 minutes.
  8. Remove from heat and serve hot with roti or rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Oven Pan Bowl Spatula

Tools

Fork Knife Cutting board

Serving suggestions

Serve with warm roti or steamed rice.

Tips & tricks

For a smoky flavor, you can also roast the eggplants directly over a gas flame until charred.

Cost

$8