This easy baingan bharta recipe is going to be a sure shot hit at home! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, and then stir-fried with aromatics for the most delicious smoky flavor. Recipe Video ABOVE.
Cut each clove of garlic in half. Make 6 small slits in the baingan and stuff the slits with the halved garlic cloves.
Roast on an open flame for 8-10 minutes, turning the baingan every 1-2 minutes to make sure its roasted well on all sides. The skin should be blistered completely and the baingan should become really soft. You can prick it with a fork or knife to check if its cooked from inside. If not, roast for a few more minutes.
Once the baingan is roasted, cover it with foil and set aside to cool for a few minutes. Peel the skin off and remove any burnt bits. Chop off the stem and discard. Finely chop and mince the roasted eggplant.
Heat oil in a pan and add nigella seeds. After 30 seconds, add garlic, ginger, chopped chillies and onions. Stir fry till the onions are soft and add tomatoes, chilli powder, coriander powder, turmeric and salt. Mix well, and cover and cook till the tomatoes are soft and pulpy.
Add the chopped baingan and mix well. Cover and cook for another 3-4 minutes while stirring occasionally. Add green peas and a dash of water (about 2 tbsp). Mix and cook for 2-3 minutes. Add chopped coriander, mix and serve hot.
Video
Notes
Its best to use a large baingan/eggplant/aubergine for this recipe. The small variety doesn't have the same flavour
You can roast the baingan in the oven but the end result will not be smoky
Baingan Bharta in the oven: To roast in the oven, make slits in the baingan, stuff the slits with garlic and rub a little oil all over. Roast in a 200C oven for 45-50 minutes. Then follow instructions from Step 2 in the recipe
This has a slightly bhurji style semi-gravy consistency. So be sure to cook the tomatoes until soft and pulpy.