Baingan Bharta is my go-to for a quick, flavorful dinner inspired by my favorite dhaba in Delhi. The eggplant is roasted to smoky perfection in 20-30 minutes.
01
Pierce the eggplant with a fork several times. Roast it over an open flame or preheated oven at 450°F.
02
Once done, cool the eggplant, peel off the charred skin, and mash the flesh with a fork or potato masher.
03
Heat oil in a pan on medium heat. Add cumin seeds and let them sputter.
04
Add chopped onions and sauté. Add ginger, garlic, and green chilies. Cook for a couple of minutes.
05
Add tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes are completely soft.
06
Add the mashed eggplant. Stir well to combine. Cook for 8-10 minutes, stirring occasionally.
07
Season with salt and adjust spices. Garnish with cilantro and serve with flatbread or rice!
- Pierce the eggplant thoroughly before roasting to prevent it from bursting. - When sautéing the onions, add a pinch of salt to help them cook faster and evenly.