Baingan Bharta
Aubergines charred whole over a flame until they collapse, then mashed into a smoky masala. The char is the dish.
- Prep
- 20m
- Cook
- 40m
- Waiting
- 10m
- Total
- 1h 10m
- Serves
- 4
- Effort
- Moderate
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 3 tbsp | Fry until golden 10m | Cook the masala until thick and the oil separates 18m | Mash the aubergine into the masala and cook 10 minutes 10m Mash with a spoon, not a blender. Texture is part of the point. | |
| 1 tsp | ||||
| 2 | ||||
| 1 tbsp | ||||
| 2 | ||||
| 3 | ||||
| 2 tsp | ||||
| 1/2 tsp | ||||
| 1 1/2 tsp | ||||
| 2 | Char whole over a flame until the skin blisters and collapses 20m 15–20 minutes, turning. It should deflate completely and smell of smoke. | |||
| 1 tsp | ||||
| 1 tsp | ||||
| a large handful | ||||
| 1 tbsp | ||||
-
Fry until golden
10m- neutral oil 3 tbsp
- cumin seeds 1 tsp
- onions 2
- ginger-garlic paste 1 tbsp
- green chillies 2
-
Cook the masala until thick and the oil separates
18m- from 1 Fry until golden
- tomatoes 3
- ground coriander 2 tsp
- ground turmeric 1/2 tsp
- salt 1 1/2 tsp
-
Char whole over a flame until the skin blisters and collapses
20m- large aubergines 2
- neutral oil 1 tsp
15–20 minutes, turning. It should deflate completely and smell of smoke.
-
Mash the aubergine into the masala and cook 10 minutes
10m- from 2 Cook the masala until thick and the oil separates
- from 3 Char whole over a flame until the skin blisters and collapses
- garam masala 1 tsp
- coriander leaves a large handful
- lemon juice 1 tbsp
Mash with a spoon, not a blender. Texture is part of the point.
Smoke is an ingredient
Charring the skin directly on a flame does two things: it collapses the flesh into something soft enough to mash, and it deposits phenolic compounds from the burning skin into the flesh underneath. Roasting in an oven cooks the aubergine perfectly well and produces none of that smoke — which is most of what distinguishes bharta from any other aubergine curry.
Notes
- Rub the skin with oil first so it blisters and peels away cleanly.
- Pierce them once or twice. A sealed aubergine over a flame can burst.
- Rest 10 minutes after charring; the steam loosens the skin and it slips off.