How to Make Baingan Bharta
This how to make baingan bharta combines the best baingan bharta recipe with a smoky roasted eggplant base and a simple, easy-to-follow approach for a homemade eggplant curry full of flavor.
Ingredients
- 1 medium globe eggplant about 1 pound
- 3 tablespoons vegetable or olive oil
- 1 medium red onion, chopped 1 packed cup
- 1 to 2 Indian or Thai green chiles, 1/2 to 1 serrano chile, or 1/2 jalapeño, chopped seeded for less heat, if desired
- 3 to 4 tomatoes, chopped 1 packed cup
- Kosher salt to taste
- 1 small bunch fresh cilantro, chopped about 1/2 cup
Instructions
- Place the whole eggplant directly over moderate heat on a gas stove or grill. Roast for about 10 minutes, turning every couple of minutes with metal tongs, until completely charred and the flesh is soft.
- Once cool enough to handle, peel off the skin and discard it. Don’t worry if small bits of skin remain, as they add a hint of smokiness. Remove and discard the stem, then coarsely chop the flesh. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 10 minutes until softened and lightly golden.
- Add the green chiles and sauté for 2 minutes until their raw aroma disappears.
- Mix in the tomatoes and 1/2 teaspoon of kosher salt, stirring occasionally for 8 minutes until the tomatoes soften and release their juices.
- Add the roasted eggplant to the skillet. Stir in the chopped cilantro and cook for an additional 3 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if needed. Serve hot with your favorite accompaniments like roti, naan, or steamed basmati rice.