Baingan Bharta/Smoked Aubergine mash/Smoked Eggplant mash is a recipe made by roasting eggplant in high flame and spices are added with fried onion and tomato.Very few spices are added so the smoky flavour dominates it.This dish is popular in Northern India (Punjab) and Pakistan. Traditionally the eggplant is roasted over tandoor or in open fire but now a days it is done over stove top or in oven.The smoky flavour is very important for this dish.It can be served with roti and Naan.Step by step instructions are given of this dish.
Preparation Time : 5 mins
Cook Time : 40 mins
Total Time : 45 mins
Servings : 2
Ingredients :
Eggplant-1 long
Cumin seeds-1/2 tsp
Green chillies-2 slit
Garlic-4 nos
Ginger-1inch
Onion-1 large size chopped
Tomatoes-2 medium size
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Garam masal-1 tsp
Salt-to taste
Coriander leaves-Handfull
Instructions :
1.Take a eggplant.Make a slit on 2 sides.Spray or apply 1 tsp oil all over the eggplant.Roast on high flame for 20-25 mins turning midway.
2.Smoky smell will come which is very important for this dish.Roast on all the sides.It will shrink.Switch off the flame and let it cool.
3.You can insert in water to cool off quickly.
4.This is another method to roast eggplant in oven.Just before placing in oven,make a slit and apply oil all over and place on the tray.
5.Keep the tray in the oven and Broil at high 550 Fahrenheit for 30 mins turning midway.
6.After broiling in oven,the eggplant gets roasted nicely.Let it cool.
7.Once cooled, remove the skin and cut the upper part.Trash the skin and upper part.
8.Take a fork or potato masher.With the help of this mash the eggplant nicely and keep aside.
9.Take a pan.Heat with 3-4 tbsp oil.Once the oil is hot,add 1/2 tsp cumin seeds.Let it splatter.
10.Add 2 slit green chillies.
11.Take 4 garlic cloves and 1 inch ginger,chop and crush it.Add to the pan.Saute it till it changes its colour.This crushed garlic and ginger gives a very nice flavour.
12.Add 1 cup chopped onion or 1 large size onion chopped.Saute till it chnages to golden brown in colour.
13.Add 1 cup of chopped tomatoes or 2 medium size tomato.Cook till it becomes soft and oil separates out.
14.Add 1/2 tsp turmeric powder,1 tsp chilli powder,1 tsp garam masala.Mix altogether and cook till the raw smell goes away.
15.Add the mashed eggplant to this and give a good mix.Add 1/2 tsp salt and mix it and cook for 5-7 mins.
16.Lastly garnish with handfull of coriander leaves and switch off the flame.Serve hot with Chapathi.
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