Baingan Bharta (Smoky Roasted Aubergine with Onion, Tomato and Green Chilli)
Aubergines are charred over an open flame until smoky and silky, then cooked down with onion, tomato and ground spices. It is a simple side for roti or rice that needs very few ingredients.
Ingredients
Equipment: Gas burner or grill, tongs, heavy frying pan or karahi, mixing bowl
Method
Rub each aubergine lightly with a little oil and prick it in 4 or 5 places with a fork so steam can escape while it roasts.
Set the aubergines directly on a medium gas flame. Turn them with tongs every 3 to 4 minutes until the skin is blackened all over and the flesh feels completely soft when pressed, about 15 minutes. If you have no gas burner, roast them under a hot grill or in a 220°C oven, turning once, for 30 to 40 minutes.
Move the aubergines to a bowl and cover it with a plate. Leave for 10 minutes so the steam loosens the skin.
Peel off the charred skin, trim away the stem, and chop the flesh roughly with a knife. Pick out any large tough seeds or burnt bits. Do not rinse, as this washes away the smoky flavour.
Heat the remaining oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.
Add the onions and cook for 6 to 7 minutes, stirring often, until soft and light golden. Stir in the ginger-garlic paste and green chillies and cook for 1 minute until the raw smell goes.
Add the tomatoes, turmeric, chilli powder, coriander and salt. Cook for 7 to 8 minutes, mashing the tomatoes with the back of your spoon, until they break down and oil separates at the edges of the masala.
Add the chopped aubergine and mix well. Cook on medium-low for 8 to 10 minutes, stirring and pressing it into the masala, until it is thick, dry-ish and the oil shines on top.
Sprinkle over the garam masala and half of the fresh coriander and stir through. Taste and adjust the salt.
Serve hot, topped with the remaining coriander and the ginger matchsticks.
Cooking tips
- Choose heavy aubergines with smooth, shiny skin; they have fewer seeds and a creamier flesh.
- Let the skin char fully. Blackened skin means the inside is cooked and smoky; pale patches tend to stay firm.
- Chop the tomatoes finely so they melt into the masala, and cook until the oil separates for a rich, non-watery bharta.
- If the roasted flesh looks watery, drain it in a sieve for a few minutes before adding it to the pan.
Substitutions
- Use long aubergines if round ones are unavailable; you will need about 5 to 6 and they roast faster.
- Swap the oil for 3 tbsp ghee for a richer flavour (then it is no longer vegan).
- Replace fresh tomatoes with 200 g canned chopped tomatoes.
- Add 1 cup of boiled green peas with the aubergine for a heartier dish.
Serve with
Serve with hot roti, paratha or plain naan, alongside a bowl of yogurt raita, sliced onions and lemon wedges. It also pairs well with daal and rice.
Storage
Cool completely and keep in an airtight container in the fridge for up to 3 days. It freezes well for up to 2 months.
Reheating
Warm in a pan over low heat with a splash of water, stirring, until steaming hot throughout. Microwave covered for 2 to 3 minutes, stirring halfway.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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