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An easy to make, delicious smoky aubergine curry roasted over an open flame. Bharta means mash and essentially that is what this is. A smoky aubergine mash cooked in various spices. It is delicious with a piping hot roti and is a dish that everyone enjoys. It does remind me of a couple of middle eastern dips minus all the spices and you know how much I love middle eastern food.

Baingan Barta in a black dish with coriander scattered over on a grey background

How to make the best Baingan Bharta

Roast the aubergine on an open flame: The best and most intense flavour comes from roasting the aubergine over an open flame. The skin begins to crackle and char which makes for the most beautiful smoky flavour. There is no way that an oven can produce the same favour. It is the difference between a barbecue flavour and an oven baked flavour. Both have their place and both lend something completely different to the end taste and feel of a dish.

2 charred Aubergines in a black bowl on a grey background

Choosing the right aubergine: Pick an aubergine that is large with a shiny skin. This is the one I use.The aubergines that feel lighter, have fewer seeds and are better for a dish like this.

Be Patient: Yes it takes time to roast an aubergine over an open flame. The entire process takes 10 – 15 minutes on a medium high flame and you will be continuously turning it to ensure it cooks all over but this is the most intense bit of the recipe and it is so worth it. Everything else is pretty simple. 

Allow it to cool before peeling the skin: Once the aubergine is roasted al over, I add it to a bowl and cover with cling film/foil and leave it to one side in the same manner that I would do with peppers in Muhammara. The resulting steam makes it easier to peel.

Mash with a fork: Mashing the aubergine with a fork feels labour intensive but the aubergine takes on more flavour this way.

Why I love this recipe:

  • Vegan and Gluten Free 
  • A crowd pleasing recipe
  • Perfect with roti or rice

I hope you enjoy this recipe. If you make it, please comment, tag, like or message me! 

Baingan Bharta

A delicious flame smoked mashed aubergine curry. Studded with garlic and cooked in an array of spices, this is a meal that is loved by all.

Course Dinner, Lunch
Cuisine Indian, Punjabi
Keyword Aubergine, Baingan Bharta
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Safira

Ingredients

  • 2 large Aubergines
  • 1 tsp Olive Oil
  • 1 tbsp Ghee
  • 2 tsp Cumin Seeds
  • 4 - 6 Garlic Cloves grated finely
  • 2 tsp Ginger grated
  • 1 - 2 Green Chilli finely chopped
  • 2 Onions sliced thinly
  • 2 Tomatos finely diced
  • 1/2 tsp Turmeric
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 flat tsp Garam Masala
  • Salt to taste
  • 2 tbsp Coriander chopped

Instructions

  1. Massage the oil over the aubergine. Roast the aubergine on an open flame for 10 - 15 minutes, turning every 1-2 minutes. The skin should be blistered and charred all over and the aubergine should be very tender.

  2. Put the aubergine into a bowl and cover it with cling film. Set aside for a few minutes, then peel the skin off. You may want to run the aubergine under a tap to remove any burnt bits but that is up to individual taste.  Remove the stem and mash aubergine with a fork or chop very finely.

  3. Heat ghee (or oil) in a pan and add the cumin seeds. Once the crackle, add garlic, ginger and green chillies. Saute for 2 - 3 minutes.

  4. Add the onions and stir fry for 4 - 5 minutes until golden. Stir in the tomatoes, ground cumin, ground coriander and turmeric and cook for 10 minutes over medium/low heat. 

  5. Fold in the mashed aubergine and cook covered over a low flame for 10 minutes

  6. Season with salt, add garam masala and cook for a further 3 - 4 minutes. Turn off the flame and top with coriander. 

Recipe Notes

Choosing the right aubergine: Pick an aubergine that is large with a shiny skin. This is the one I use.It is a dutch aubergine. The ones that feel lighter, have fewer seeds and are better for a dish like this.

Mashing the aubergine with a fork yields better flavour because the spices can fully immerse themselves into the aubergine. It does take longer though!

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