Baingan bharta is a South Asian dish prepared by mincing grilled eggplant and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chilli pepper, and mustard oil or a neutral vegetable oil.
Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yoghurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Bharta
Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yoghurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Ingredients
- 2 large aubergines
- ground green chillies to taste
- 1 teaspoon(tsp) garlic paste
- 4 stalks of coriander leaves
- 1 tablespoon(tbsp) oil
- Salt to taste
- yoghurt to taste
- small onion finely chopped
- charcoal smoke infusion: charcoal, oil
Instructions
- Wash the aubergines and brush lightly with oil. Prick with a fork
- Bake in a moderate oven at 180-200°C (Gas Mark 4-6 or 350- 400°F) or grill, turning occasionally until soft and mushy
- Cool slightly and skin the aubergines
- Mash the pulp
- Add the garlic, green chillies, coriander leaves, salt and mix well To Infuse charcoal smoke flavour (dhungar):
- Place the pulp in a heatproof dish
- Make a small well in the centre. Put a piece of aluminium foil and place a burning charcoal on it
- Pour a little oil on the charcoal and cover immediately to allow smoke to be absorbed into the aubergine
- Serve with plain yoghurt, onions and rotlas
