dinner · vegan · vegetarian · gluten-free · dairy-free
Baingan bharta (smoky mashed eggplant)
Eggplant charred over a flame until smoky, mashed and cooked with onion, tomato, ginger and chilies.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Char eggplant directly over a gas flame or under the broiler, turning, until collapsed and blackened, 15–20 minutes; cool, peel and mash.
-
2
Fry cumin in oil, add onion and cook until golden.
-
3
Add ginger, garlic and chilies, then tomatoes and spices; cook to a thick masala.
-
4
Add the eggplant and cook 8–10 minutes, mashing.
-
5
Season, finish with garam masala and cilantro; serve with roti.
