Baingan Bharta (Curried Roast Eggplant)

Baingan Bharta (Curried Roast Eggplant)

Serves 5-6
Baingan Bharta is India’s version of roast eggplant dip. This spicy eggplant curry with hot chapatis is a vegetarian dinner staple in every North-Indian home. Whole, seasonal eggplants were originally, traditionally roasted on open wood fires, which have now been replaced with gas flames at home. I find the process of roasting aubergines on a gas fire quite messy and therefore much prefer using my oven. Once soft, I scoop out the golden eggplant caviar and cook it with spiced caramelized onions and ripe tomatoes. The result is this smooth, flavor-packed, smoky eggplant dish that serves as a fantastic dip with bread or crackers, and is absolutely delicious on a bed of steamed rice or scooped with hot and fluffy chapatis.

Try fire-roasting your eggplant the next time you want to make a recipe that demands roast eggplant - check out this video on fire-roasting your eggplant here 

Ingredients
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1kg eggplants/aubergines, halved lengthwise ​
salt and pepper, for sprinkling
1 tablespoon vegetable or coconut oil
3 tablespoons coconut or vegetable oil
​1 cup chopped red onion
5 large cloves garlic, minced ​
1 tablespoon chopped ginger ​
1 fresh green chili padi, chopped ​
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder, or to taste ​
1 teaspoon salt ​
400g tomatoes grated or puréed ripe tomatoes ​
3/4 teaspoon garam masala ​
1 tablespoon freshly squeezed lemon juice ​
1/4 cup chopped coriander leaves

Recipe
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1Preheat your oven to 180ºC. Line a baking tray with parchment paper and place halved eggplants skin side down. Brush eggplant with oil and season with salt and pepper. Roast for 40 minutes until browned on top and soft on the inside. Cover with a tea towel and let them cool naturally. Once cool, scrape the flesh out and place it in a food processor to make a smooth purée.

2Heat oil in a wok, drop in onion, ginger, garlic and fresh chili. Stir fry for 5-10 minutes on high heat until onion starts browning.

3Add coriander powder, turmeric, chili powder and salt followed by tomatoes. Cook for 5-10 minutes until tomatoes are pulpy and spices start releasing their oils.

4Next, add puréed eggplant and stir well. Reduce heat to low flame, cover and cook for 10-15 minutes for flavors to mingle.

5Finally add garam masala, lemon juice and coriander leaves. Mix well, serve hot with chapatis or as a cool dip with tortilla chips or toasted French baguette.

For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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