Madhur Jeffery’s Baingan Bharta

Updated at: Thu, 17 Aug 2023 05:12:51 GMT

Step 1

Preheat the oven to the broil setting, and grill the eggplant on a baking sheet until it is evenly charred on all sides.

Step 2

To roast the eggplant on a gas-powered stovetop: First line the base of the burner with aluminum foil. Rest the eggplant stem side up on the stove grate, directly over a medium-low flame. Once the base is thoroughly blackened and scorched, rest the eggplant on its side. Repeat this process, rotating the eggplant so that it becomes evenly blackened and quite soft, using the stem to help guide it. If using tongs, take care not to grip the eggplant too hard. The entire roasting process takes 25–40 minutes.

Step 3

Once the eggplant is roasted, place it on a plate and bring it to the sink. Run cool water over the eggplant, and remove the charred skin. Coarsely chop the peeled eggplant and place the flesh in a medium bowl. Set aside.

Step 4

Combine the onion, ginger, garlic, and water in a blender or food processor, and purée into a paste. Remove 2 tomatoes from the can, coarsely chop them, and set them aside. Transfer the remaining tomatoes to an airtight container and freeze, or keep them in the refrigerator for another use.

Step 5

Warm the oil in a skillet or sauté pan set over medium heat. Add the onion-ginger-garlic paste followed by the turmeric. Stir-fry the paste until it turns a shade darker, about 5 minutes. Add the green chili, if using, then add the Chinese parsley or cilantro. Cook for 1 more minute, then add the chopped tomatoes.

Step 6

Reduce the heat to low and cook for 10 minutes, stirring every few minutes or so. Add the eggplant, and increase the heat to medium-low. Cook until all of the ingredients are well combined, another 10–15 minutes. Then season with salt, lemon juice, and garam masala.

Step 7

Transfer the cooked bharta to a warm serving platter or plate, and garnish with the remaining parsley or cilantro.

Step 8

Much like Lebanese baba ganoush, this smoky, spicy mashed eggplant dish can be served as a vegan main course or a side dish. It’s best enjoyed with a yogurt relish like cucumber raita and warm flatbreads like chapati, roti, paratha, or naan.

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