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.
Ingredients
- 4 tablespoon Oil Divided
- 2 large Aubergines
- 2 Red Peppers
- 2 Garlic Heads
- 1 teaspoon Mustard Seeds
- 2 teaspoon Cumin Seeds
- 2 Red Onions diced
- 2 inch Ginger grated
- 3 Green Chillies finely chopped
- 4 Tomatoes finely diced
- ½ teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Kashmiri Chilli Powder or ½ Red Chilli Powder
- 1 flat tsp Garam Masala
- Salt to taste
- 2 tablespoon Coriander chopped
- Lemon
Instructions
- Massage the oil over the Aubergine and Peppers. Cut the stem off the Garlic and remove papery skin. Add Garlic to Foil and drizzle with Oil. Sprinkle over Salt. Close the foil over the Garlic. Bake for 45 minutes at 190 C/Gas Mark 5. Check from the 35 minute mark.
- Put the Aubergines and Peppers into a bowl and cover 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 Veg with a fork or chop very finely.
- Once the Garlic has cooled a little, squeeze the Garlic out of the cloves into a the same bowl.
- Heat remaining Oil in a pan over high heat and add the Mustard Seeds and Cumin Seeds. Once they crackle add the Onions and cook for 5-6 minutes until light golden.
- Add the Ginger and Chilli. Cook for 2 minutes.
- Add the mashed Veg and Tomatoes. Cook covered on low for 5 minutes.
- Add Turmeric, Ground Cumin, Ground Coriander, Kashmiri Chilli, Garam Masala and Salt. Cook covered on low for 5 more minutes covered.
- Add a squeeze of Lemon and a scattering of Coriander. Serve hot with Chapatti.
Notes
Tips to make the best Baingan Bharta
Roast the aubergine
The best and most intense flavour comes from roasting the aubergine over an open flame however this isn't always convenient. So oven baking and then placing under the grill is the method I have used here. Although I do sometimes just roast over an open flame when I am in a rush because it is quicker. (15 minutes). The skin begins to crackle and char which makes for the most beautiful smoky flavour. Turn a few times during cooking for best results.Choosing the right Aubergine
Pick an aubergine that is large with a smooth, shiny skin. This is the one I use. The aubergines that feel lighter, have fewer seeds and are better for a dish like this.Check that the Aubergine is cooked before removing from the Oven
To check if it is cooked, pierce with a knife in the thickest part. It should go through with ease.Let it cool before peeling the skin
Once the aubergine is roasted all over, add it to a bowl and cover with cling film/foil and leave it to one side in the same manner that you 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.Another method to smoke the Aubergine
Heat a piece of Coal until hot. Place it in a small bowl and add to the bowl of roasted Aubergines and Peppers. Add a couple of drops of Oil and once it begins to smoke, cover the bowl of Aubergines with clingfilm. Leave to infuse for 2 minutes.Storage
This Baingan Bharta keeps well in an airtight container in the fridge for up to 4 days.Perfect served with:
Kadhi KhichdiNutrition
Calories: 168kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 130mgPotassium: 895mgFiber: 11gSugar: 13gVitamin A: 657IUVitamin C: 29mgCalcium: 93mgIron: 3mg
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