Description
North Indian ultimate low-calorie veg dish roasting giant eggplant whole over direct flame until pitch-black, peeling, frying gooey flesh with onions, tomatoes, spices.
Restaurants serving Baingan Bharta (Spiced Mashed Roasted Eggplant)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Onion
- Tomato
- Garlic
- Cumin
- Coriander powder
- Green chili
Instructions
- [For
- Servings/Ingredients]
- American eggplant (or large eggplant), 1/
- minced onion,
- minced tomato,
- minced garlic cloves,
- green chili,
- tsp cumin seeds,
- tsp coriander powder, 1/
- tsp turmeric, 1/
- tsp chili powder, salt pinch,
- tsp oil, cilantro.
- Place large eggplant (Baingan) whole over stove direct flame (or fish grill), slow-roasting while rolling occasionally until skin chars pitch-black and inside becomes squishy.
- Cool roasted eggplant slightly, cleanly peel charred skin by hand. Finely chop remaining flesh with knife or mash with fork into 'gooey mashed state' (*This direct-flame roasting process gives intense smokiness to dish).
- Heat small
- tsp oil in pan, pop cumin seeds, fry garlic, onions, green chilies until golden.
- Add tomatoes and spices (coriander, turmeric, chili powder), salt, frying until tomatoes crumble into paste.
- Dump smoky roasted eggplant mashed earlier there.
- Stir-fry-simmer for mins until eggplant flesh completely integrates with spices, scatter cilantro to finish. Despite absorbing almost no oil, eggplant's unique gooeyness and spice richness give deep satisfaction exactly like eating 'meat paste'; magic dip making you doubt its low calories.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander powder、Turmeric、Red chili
Substitutes at Japanese supermarkets
Roasted sweet potato or zucchini (lacks eggplant gooeyness but as roasted veg mash)
Pairing
Whole wheat Roti、Brown rice、Raw veg sticks
Trivia
[Hardcore] 'Bharta' refers to dishes mashing roasted/boiled veg. Eggplants absorb oil like sponges, becoming super high-calorie when stir-fried, but Indians devised a trick making eggplant gooey without any oil by 'roasting whole over direct flame'. Smoke aroma derived from direct-flame roasting intensely stimulates appetite, so taste never blurs even with low oil—diet curry packed with ancestors' wisdom.
Eating tips & etiquette
[Unique Eating] Instead of carb bread, dip 'veg sticks' of cucumber/carrots heavily into this rich eggplant mash, making ultimate low-carb snack!
Allergen
None