Indian
Baingan Bharta
Smoke-charred eggplant mashed with browned onion, tomato, ginger, garlic, green chile, and restrained North Indian spices.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Ingredients
- 2 large globe eggplants, about 2 lb total
- 4 garlic cloves, divided
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1 medium red onion, finely chopped
- 1 tbsp finely grated fresh ginger
- 2 serrano chiles, finely chopped
- 2 medium ripe tomatoes, finely chopped
- 1 1/2 tsp Diamond Crystal kosher salt, divided
- 1/2 tsp Kashmiri chile powder
- 1/4 tsp ground turmeric
- 1/2 cup frozen green peas, thawed
- 1/2 tsp garam masala
- 1/3 cup chopped cilantro
- 1 tbsp fresh lemon juice
Directions
Fire-Roast and Drain the Eggplant
- Heat the broiler on high with a rack 4 to 5 inches below the element. Make four small lengthwise slits in each eggplant, slice 2 garlic cloves into slivers, and insert them into the slits. Set the eggplants on a foil-lined sheet pan and broil, turning every 3 to 4 minutes, until the skins are completely charred and the flesh has collapsed and become silky, 18 to 25 minutes.
- Place the eggplants in a colander set over a bowl and cool for 10 minutes. Peel away and discard the charred skin, keeping any deeply browned flesh. Inspect for bitter seed pockets, remove them if present, and let the flesh drain for 5 minutes. Chop to a coarse mash with the roasted garlic.
Build the Masala
- Heat the mustard oil in a wide kadai or skillet over medium-high heat until it just begins to smoke, then reduce the heat to medium. Add the cumin seeds and let them crackle.
- Add the onion and 1/2 teaspoon salt and cook until deep golden at the edges, 8 to 10 minutes. Mince the remaining 2 garlic cloves and add them with the ginger and serranos; cook for 1 minute.
- Add the tomatoes, remaining 1 tsp salt, chile powder, and turmeric. Cook, stirring and mashing often, until the tomatoes are jammy and the oil separates at the edges, 8 to 10 minutes.
Cook and Finish the Bharta
- Add the peas and mashed eggplant. Cook over medium-high heat, folding and stirring until the mixture is cohesive, smoky, and no longer watery, 6 to 8 minutes.
- Fold in the garam masala and half the cilantro and cook for 30 seconds. Remove from the heat, stir in the lemon juice, and finish with the remaining cilantro.
