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Baingan Bharta
Serves 4 Prep 10 min Cook 35 min Total 45 min Type Side Origin Indian

Baingan Bharta

Punjabi smoked aubergine mash, charred whole over an open flame for a deep smoky flavour, then folded into a tomato-onion masala. Eaten with roti or paratha.

Serves 4 Prep 10 minutes Cook 35 minutes Units Rate

Overview

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft. The charred skin is peeled off and the flesh roughly mashed. A masala of onion, garlic, ginger, green chilli and tomato is cooked down to a thick base, and the smoky aubergine flesh is folded through with a finishing touch of garam masala and coriander. Vegetable-side or vegetarian main; the smoke is what makes it.

Ingredients

  • 1 aubergine (large, about 500 g)
  • 2 tablespoons ghee (or oil)
  • 1 teaspoon cumin seeds
  • 1 onion (large, finely chopped)
  • 4 garlic cloves (finely chopped)
  • 25 g fresh ginger (finely grated)
  • 2 green chillies (finely chopped)
  • 2 ripe tomatoes (finely chopped)
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon Garam Masala
  • 1 teaspoon salt (to taste)
  • A handful of coriander (chopped, plus extra to serve)

To serve

  • Roti (or paratha)
  • A wedge of lime

Method

Stage 1 - Char the aubergine

  1. Make 4-5 small slits in the aubergine with a knife (this lets steam escape).
  2. Place the aubergine directly on a medium gas flame.
  3. Cook for 12-15 minutes, turning every 2-3 minutes with tongs, until the skin is fully blackened on all sides and the flesh feels soft when pressed.
  4. Place in a bowl, cover and rest for 5 minutes (this loosens the skin).

Stage 2 - Peel and mash

  1. Run cold water briefly over the aubergine and rub off the blackened skin (leave a few specks; they carry flavour).
  2. Cut off the stem.
  3. Chop the flesh roughly on a board with the back of a knife, then transfer to a bowl and mash with a fork.

Stage 3 - Cook the masala

  1. Heat the ghee in a wide pan over medium heat.
  2. Add the cumin seeds and let sizzle for 15 seconds.
  3. Add the chopped onion and a pinch of salt.
  4. Cook for 8-10 minutes, stirring, until deep golden.
  5. Stir in the garlic, ginger and green chilli; cook for 1 minute.
  6. Add the chopped tomato, Kashmiri chilli, ground coriander, turmeric and salt.
  7. Cook for 6-8 minutes, mashing the tomato with a spoon, until the oil separates from the masala at the edges.

Stage 4 - Combine

  1. Tip the mashed aubergine into the masala.
  2. Stir well and cook for 8-10 minutes, mashing further as you go, until the mixture is thick and the flavours combined.
  3. Stir in the garam masala and chopped coriander; taste and adjust salt.

Stage 5 - Serve

  1. Transfer to a bowl, scatter extra coriander on top and serve with warm roti or paratha and a squeeze of lime.

Notes

  • Direct flame is the dish: Oven-roasted aubergine is fine for baba ganoush but lacks the smoke that defines bharta. If you don't have a gas hob, use a chargrill pan and add ¼ teaspoon smoked paprika as a partial substitute.
  • Don't peel under heavy water: Rinse briefly. Washing too aggressively rinses off the smokiness along with the char.
  • Texture matters: Bharta is mashed, not pureed. Big bits of flesh and a coarse onion masala are the dish; a smooth puree is baba ganoush.

Storage

  • Refrigerate up to 3 days; tastes better the next day.
  • Freezes well for 2 months.

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