Baingan Bharta
Baingan Bharta
Course: Side
Cuisine: Indian
Author: Vaishali Honawar
  • 2 medium eggplants or 1 large one , halved, placed cut-side down on an oiled baking sheet, and roasted in a 350-degree oven about half an hour until the flesh is tender.
  • 1 tbsp canola or other vegetable oil
  • 2 medium onions , sliced
  • 2-3 banana peppers , chopped (you could substitute serrano or jalapeno)
  • 2 tbsp grated ginger
  • 8-10 garlic cloves , grated or minced very fine
  • 4 tomatoes , roughly chopped
  • 1 tbsp coriander seeds , powdered
  • 1 tsp cumin seeds , powdered
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/4 cup finely chopped coriander leaves
  • Salt to taste
  1. In a saucepan, heat the oil and add the onions. Saute slowly over medium to low heat until they start to caramelize and turn quite brown but do not burn.
  2. Add the ginger and garlic and saute for another minute.
  3. Add the coriander powder, cumin powder, chilli powder and turmeric. Mix well and stir to toast the spices.
  4. Add the tomatoes and banana peppers and, over medium heat, cook until most of the juices of the tomato have evaporated.
  5. Scoop out all the flesh from the cooled eggplant skins and chop roughly. Add to saucepan. Mix well.
  6. Cook for another 5 minutes until the eggplants and tomatoes have turned into a homogenous mush. Add salt to taste.
  7. Turn off heat and add coriander. Mix well and serve hot with naan.