Baingan Bharta (Smokey Smashed Eggplant)

By August 27, 2019No Comments

Round eggplant 1

Red Onion (finely chopped)

1/2 Tomato (finely chopped) 1 large

Coriander (chopped up, stalks & all) generous handful

Salt 1/4 tsp (or to taste)

Fresh chilli (chopped. De-seed if you cant handle the heat) 1

Oil 1 tbsp

Coriander to garnish

  • Pierce the eggplant with a fork in a few places.
  • Spray some oil / rub lovingly with oiled hands.
  • Place on a gas burner or a bbq flame (not on the plates or grills) to burn the skin off.
  • Keep turning over to ensure that you burn the skin off so it peels easily.
  • Leave to cool on a plate.
  • Heat a pan with oil till hot.
  • Add the chopped onions and heat till transparent pink, taking care not to burn them.
  • While the onions are cooking, peel off the burnt skin of the eggplant and smash the eggplant with a fork.
  • Add tomatoes to the onions and smash together till well incorporated. You don’t want to burn / caramelise the mixture, so this shouldn’t be done on a very hot pan or for too long.
  • Add the coriander and chilli, along with salt and mix well.
  • Add the eggplant mash and stir till well incorporated.
  • Serve garnished with more chopped coriander and yummy piranhas doused in ghee or butter.

This becomes a staple in our household over the summer season.

It’s very quick and easy, coming together in about 15 minutes.

Also, as it has no spice in it, it’s a lovely neutral flavour and we love it on pizza, as a dip with crackers …

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