Baingan Bharta

A classic Punjabi recipe made with roasted eggplants, spices, and herbs.

15m

Prep Time

30m

Cook Time

Servings

Ingredients

1 large eggplant

1 tablespoon oil

1 teaspoon cumin seeds

1 onion, finely chopped

1 tablespoon ginger-garlic paste

1 green chili pepper, finely chopped

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

Salt to taste

Cilantro leaves for garnish

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Wash the eggplant and dry it with a paper towel. Prick it with a fork and apply little oil all over it. Roast the eggplant for 30-40 minutes till the skin is charred and the flesh is soft.

Step 3

Let the eggplant cool down then peel off its skin and discard it. Mash the pulp well and set it aside.

Step 4

Heat oil in a pan over medium heat. Add the cumin seeds and allow them to crackle.

Step 5

Next, add the onions and saute until they are golden brown.

Step 6

Add ginger-garlic paste and green chili pepper, and saute for another minute.

Step 7

Add in turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for 2 minutes.

Step 8

Add in the mashed eggplant and mix well. Cook for 5 minutes.

Step 9

Add salt to taste and garnish with cilantro leaves.

Step 10

Serve hot with rice or roti.