A favourite of mine since forever ago! I love, love, love eggplant in form. But this has to be my favourite way to eating it. It’s smoky, spicy, and oh so versatile! Perfect with fluffy hot rotis, or topped onto crackers with cheese when chilled and even a great pizza topping…
BAINGAN BHARTA (Smokey Smashed Eggplant)
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.
– Peel the burnt skin and discard.
– Mash the eggplant with a fork, making sure there are no lumpy bits.
– Heat a pan with oil till hot.
– Add the chopped onions and heat till transparent pink, taking care not to burn them.
– 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 paranthas doused in ghee or butter. (nomnomnom)
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 …