Baingan Bharta

Baingan Bharta

This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.

Ingredients

  • eggplant
    2 lb
  • lime juice
    2 tbsp
  • vegetable oil
    2 tbsp
  • onion

    peeled and chopped

    1 medium
  • garlic

    peeled and finely chopped

    3 cloves
  • fresh hot green chile like a jalapeño
    1
  • fresh tomatoes

    chopped

    1 lb
  • turmeric
    ½ tsp
  • kosher salt or to taste
    1 tsp
  • chopped cilantro

    thin stems included

    ½ c
  • garam masala
    2 tsp

Directions

  1. 1

    Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.

  2. 2

    When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

  3. 3

    Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.

  4. 4

    Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

Baingan Bharta

Baingan Bharta

176 cal

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About this Recipe

Craving a deeply flavorful, satisfying vegetarian meal that's both comforting and vibrant? This Baingan Bharta recipe delivers a rich, smoky eggplant dish that's surprisingly easy to make and bursting with authentic Indian flavors.

Adapted from the renowned Indian chef Julie Sahni, this Baingan Bharta draws inspiration from traditional preparation methods, similar to how baba ghanoush is made by roasting and mashing eggplant. However, its unique blend of turmeric, warming garam masala, and fresh jalapeño, brightened with a squeeze of lime juice, creates a distinct and utterly delicious Indian flavor profile that stands apart.

Get ready for a creamy, smoky eggplant base infused with a medley of aromatic spices and fresh ingredients. Each spoonful offers a harmonious balance of earthy warmth from turmeric and garam masala, a subtle kick from the jalapeño, and a refreshing tang from lime and fresh cilantro. The mashed eggplant provides a wonderfully satisfying texture, making this dish feel substantial and deeply comforting. This naturally vegetarian and vegan dish promises a delightful culinary experience perfect for any weeknight or special occasion.

Feel free to adjust the heat to your preference by varying the amount of fresh hot green chile, like a jalapeño. For a milder experience, simply discard the seeds before slicing. This dish is incredibly versatile, and you can enjoy it as a hearty dip with flatbread or as a robust main course.

Baingan Bharta makes a wonderful centerpiece for a casual dinner or a flavorful addition to an Indian-inspired feast. Serve it warm with your favorite flatbreads, such as pita or store-bought roti, or alongside fluffy rice and a cooling raita for a complete and satisfying meal.

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