Roasted Eggplant Mash (spicy Hyderabadi Baingan Bharta)

Roasted Eggplant Mash, also known as Spicy Hyderabadi Baingan Bharta, is a popular dish from the Hyderabadi cuisine. This flavorful and spicy dish is made by roasting eggplants and then mashing them with a blend of aromatic spices.

Roasted Eggplant Mash (spicy Hyderabadi Baingan Bharta)

Ingredients

  • 2 large eggplants
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Fresh cilantro for garnish
  • Salt to taste
  • 2 tablespoons oil

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or 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. Sauté until the onions turn golden brown.
  3. Add ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes and cook until they turn mushy.
  4. Stir in the red chili powder, turmeric powder, and salt. Cook for a few minutes, then add the mashed eggplant and mix well.
  5. Add garam masala and cook for another 5-7 minutes, stirring occasionally. Garnish with fresh cilantro before serving.

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

Baking sheet Pan Spatula

Tools

Oven Knife Cutting board Fork

Serving suggestions

Serve the Roasted Eggplant Mash with warm roti or naan for a delicious meal.

Tips & tricks

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

Cost

$8