Smoky Roasted Eggplant Bharta (Baingan Bharta)
30 minutes
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About Smoky Roasted Eggplant Bharta (Baingan Bharta)
Craving a vibrant vegetarian dish bursting with smoky flavor? Look no further than this incredible Smoky Roasted Eggplant Bharta (Baingan Bharta), an Indian classic that's surprisingly easy to make.The secret lies in roasting the eggplant over an open flame, infusing it with a rich, smoky depth that elevates the entire dish. Combined with fragrant aromatics like onions, ginger, garlic, and a touch of spice, the tender eggplant transforms into a truly unforgettable meal.Serve this flavorful Bharta with warm roti or naan for a truly authentic and satisfying Indian dining experience. You won't be disappointed!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Produce
Spices and Flavorings
- 4 Chillies broken, dried, red
- 1 tsp Salt or to taste
- 1 tbsp Lemon Juice freshly squeezed
Instructions
- Roast the eggplants directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and the flesh is soft. This should take about 15-20 minutes. The charring adds a smoky flavor.
- Once the eggplants are cool enough to handle, peel off the charred skin. Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency.
- In a pan or skillet, melt the butter over medium heat. Add the chopped garlic and ginger and sauté until fragrant and lightly golden, about 2-3 minutes. This blooms the aromatics.
- Add the broken red chilies and chopped green chilies to the pan. Sauté for another minute until they release their fragrance, being careful not to burn them.
- Add the mashed eggplant to the pan and mix well with the spices. Stir in the lemon juice and salt. The lemon juice brightens the flavors.
- Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld. Garnish with fresh cilantro and serve hot with roti or naan.
Recipe Notes
Expert Tips
- For a smoky flavor, roast the eggplant directly over an open flame until the skin is charred and blistered.
- Adjust the amount of chili to your preference. For a milder bharta, use less chili or omit it altogether.
- Garnish with fresh cilantro and a squeeze of lemon juice for added brightness.
Storage Instructions
- Store leftover bharta in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 113kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 107mgPotassium: 693mgFiber: 8gSugar: 11gVitamin A: 569IUVitamin C: 75mgCalcium: 34mgIron: 1mg
Hem Lata Srivastava
Articles: 200
3 Comments
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This is delightful! Thanks for the recipe.
Absolutely wonderful! Can’t wait to make it.
Yum! This recipe is a must-try.