Baingan Bharta (Punjabi Flame-Roasted Smoky Eggplant Mash)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Charring whole eggplant over an open flame until the skin turns completely black is what puts the smoke into this Punjabi mash.
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The flesh is mashed only roughly with a fork, so small pieces stay visible instead of becoming a smooth puree. Watery bharta usually comes from tomato that was not cooked down; the onion and tomato base should already be a dense paste before the eggplant is added.
Ingredients
Instructions
- 1
Pierce 700g eggplant with a fork multiple times and roast directly over an open flame, turning frequently until the skin is completely charred and black.
- 2
Allow the eggplant to cool slightly before peeling away the blackened skin, then roughly mash the softened interior with a fork to retain a coarse texture.
- 3
Heat 2 tablespoons of oil in a pan and sauté 120g of finely chopped onion, 4 cloves of minced garlic, and 15g of ginger until they turn translucent and aromatic.
- 4
Add 180g of chopped tomatoes and cook over medium heat, stirring frequently, until the moisture evaporates and the mixture thickens into a dense, concentrated paste.
- 5
Stir in 1 teaspoon each of ground cumin and garam masala to release their aromas, then add the mashed eggplant and mix thoroughly over high heat.
- 6
Reduce the heat to medium low and sauté for another 5 minutes to fully evaporate remaining moisture so the smoky flavors integrate deeply.
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