Baingan Bharta (Smoky Roasted Eggplant Mash)

Ingredients

• 2 medium Eggplant (baingan)
• 1 medium Onion
• 2 medium Tomatoes
• 2 cloves Garlic(optional)
• 1 inch Ginger(optional)
• 1.5 tbsp Oil (vegetable or mustard)
• 1 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Ground coriander
• 1/4 tsp Garam masala
• 3/4 tsp Salt
• 1 tbsp Lemon juice(optional)
• 2 tbsp Fresh cilantro(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven or grill to high. Prick eggplants with a fork, then rub lightly with 1 tsp oil and place on a baking tray. Slice onion, chop tomatoes, and mince garlic and ginger.

2. 2

   Roast (about 20 minutes total cook time): Roast eggplants until very soft and charred on the outside, turning once halfway through. Remove and let cool slightly, then scoop the flesh into a bowl and mash coarsely.

3. 3

   Cook the bharta (within the remaining cook time): In a pan, heat remaining oil. Add cumin seeds and let them sizzle. Add onion and cook until translucent, then stir in garlic and ginger (if using) for 30–60 seconds. Add tomatoes, turmeric, red chili powder, and ground coriander; cook until tomatoes break down.

4. 4

   Finish: Stir in the mashed eggplant, garam masala, and salt. Cook 5–7 minutes, stirring, until thick and smoky. Turn off heat and mix in lemon juice and cilantro (if using). Serve hot.