Indian

Baingan Bharta (Smoky Roasted Eggplant Mash)

★★★★½ (4.5)

Whole eggplant is charred over an open flame until smoky and soft, then mashed and cooked with onions, tomatoes, and spices for a deeply flavorful, rustic vegetarian dish. The smoky flavor is completely unique among Indian curries.

15 min Prep

40 min Cook

55 min Total

4 Servings

Unmistakable smoky flavor from open-flame roasting
Rustic, hearty vegetarian mash
Naturally vegan and low-carb

2 large globe eggplants (about 1 lb each)
3 tbsp neutral oil
+12 more ingredients
2 cups all-purpose flour
1 tablespoon fresh herbs

Wash and dry the eggplants, then poke several holes all over each one with a fork or knife tip; this lets steam escape and prevents them from bursting while cooking.

Continue simmering until the sauce reduces and coats the back of a spoon.

Rest the dish for five minutes before serving with your favorite side.

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Baingan Bharta (Smoky Roasted Eggplant Mash)

This recipe is for members

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