Baingan Bharta (Fire-Roasted Eggplant Mash)
- Active Time: 45 min
- Total Time: 45 min
- Servings: 2
This is a little variation, but by no means an authentic version, of the classic Indian dish, baingan bharta which translates to “eggplant mash”. Caramelized shallots get combined with tomato paste and warm south asian spices to create rich depth of flavor before we add in the fire-roasted eggplant. It’s finished with a heavy splash of coconut milk which adds a delicious creaminess that makes this dish absolutely irresistible.
Ingredients
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Baingan Bharta
- 1 eggplant (about 1 lb)
- ¼ cup olive oil, divided
- ¼ lime, juiced
- 1lb shallots, thinly sliced (about 4-5)
- 5 garlic cloves, thinly sliced
- 2 tsp freshly grated ginger
- 1 serrano pepper, minced
- ½ tsp cumin seeds
- 3 oz tomato paste
- 1 ½ tsp ground cumin
- 1 ½ tsp garam masala
- ¼ tsp kashmiri chili powder
- ¾ tsp salt
- ¼ cup coconut milk
- 2 tbsp roughly chopped cilantro
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For Serving
- Brown basmati rice
- Whole wheat naan
Preparation
Eggplant
Slice eggplant lengthwise down the middle, drizzle with 1 tbsp of olive oil, then place cut side face down on a small sheet pan. Broil until skin is charred and flesh is softened, about 10-20 minutes. Remove from the broiler and cover with a damp towel or aluminum foil for about 15 minutes to steam and loosen the skin. When cool enough to handle, gently peel the skin away and discard. Roughly chop the eggplant until it becomes a mashed consistency. Transfer to a bowl and season to taste with salt and a squeeze of lime juice, and set aside.
Baingan Bharta
Heat the remaining 3 tbsp olive oil in a large pan over medium-low heat. Caramelize shallots and garlic until golden brown and slightly crispy, about 15 minutes. Add cumin seeds, ginger, and serrano pepper and cook for another minute or two. Add tomato paste, cumin, garam masala, chili powder, and salt. Cook for 3-5 minutes until spices become fragrant and the tomato paste becomes a deep brick red color. Add the eggplant, stirring to combine, and cook for another minute or two until heated through. Stir in coconut milk and remove from heat. Garnish with cilantro and serve with basmati rice and a side of naan bread.
