Baingan Bharta
45 min2 as a main, 4 as a side
Charred eggplant mashed with aromatic spices, tomatoes, and cilantro; a smoky Indian vegetable curry.
| prepVentilate kitchen, open windows | ||||||||
| prepPeel leaves from eggplant top, brush lightly with oil | ||||||||
| 1 1/2 tablespoons neutral oil | Toast cumin seeds in oil, 1 min | Cook onion with pinch of salt, 4–5 min | Add garlic, ginger, serrano, turmeric; cook 60–90 sec | Add coriander, salt, tomatoes; cook 5 min | Stir in mashed eggplant & chile powder, cook 3–5 min | Stir in garam masala & cilantro, season | Serve warm with bread or rice | |
| 1 teaspoon cumin seeds | ||||||||
| 1 medium red or yellow onion, finely diced | ||||||||
| 4 garlic cloves, finely chopped | ||||||||
| 1-inch piece ginger, grated or minced | ||||||||
| 1 small serrano pepper, finely chopped (optional) | ||||||||
| 1/2 teaspoon ground turmeric | ||||||||
| 1 teaspoon ground coriander | ||||||||
| 1 1/2 teaspoons kosher salt | ||||||||
| 2 medium plum or roma tomatoes, finely chopped | ||||||||
| 1 medium eggplant (about 450 g), charred and mashed | Char eggplant bottom over flame, 3–6 min | Char eggplant top, 2–3 min | Char eggplant on side, rotating, 8–16 min total | Steam 5 min, peel charred skin | Slice head, mash flesh; drain if watery | |||
| 1/2 teaspoon Kashmiri red chile powder | ||||||||
| 1 teaspoon garam masala | ||||||||
| 16 g cilantro leaves and tender stems, chopped | ||||||||
| vegan naan, roti, flatbread, or cooked rice, to serve | ||||||||
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