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Grilling the eggplant over charcoal or direct heat/ fire infuses the dish with a smoky flavor. Smoked eggplant is a recipe prepared by mincing grilled eggplant and mixing it with tomato, onion, herbs, and spices. I have always been an eggplant fan; I like it in any form like – Eggplant curry.
Commonly this recipe is called “Baingan ka Bharta”.
‘Baingan’ is a Hindi word of ‘Eggplant’ & ‘Bharta’ is simply known as ‘Mash’. So, together is “Mashed eggplant”. I used the method the way it has been made in my home since childhood, but I know people roast the eggplant using oven too. But for me the smoky aroma flavor is what makes this dish a distinct flavor, so it needs to be roasted on a direct fire.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 10 minutes
Prep time – 30 minutes
Total- 40 min
Ingredients:
Eggplant- 1 large
Tomato- 1 medium
Garlic- 2-3 cloves
Oil for greasing
Ginger- 1 tbsp, chopped
Green chili- 2 nos., chopped
Onion- 1 small, chopped
Cilantro leaves- a handful
Olive oil- 1 tbsp
Salt to taste
Method-
First smoke the eggplant & tomato. So, for that-
Rinse the eggplant and pat dry. Make a few slits all over the eggplant using a knife and, in those slits, insert peeled garlic cloves. Then, brush it with a little oil all over.
Further, put them on direct heat and roast. Turn often for about 15-20 minutes until cook perfectly from all sides.
Once done (to check if it’s done, insert a knife inside the eggplant, it should come off easily), use a pair of tongs to remove the charred eggplant & tomato from heat and transfer onto a plate. Allow it to cool for a while, then remove the burnt outer skin. Using a fork mash up the cooked eggplant and tomato together. Meanwhile chop the above ingredients.
Add chopped ginger, green chili, onion, and cilantro leaves. Mix well. As I’m not a huge fan of frying everything so prepared like this and added very little spices. Then add a little olive oil and sprinkle with salt to taste, mix well.
Now, serve it with Indian flatbread, litti or spread on it nicely with bread. It goes well with rice as well.
Note- You can also cook this recipe in an oven and if you don’t have gas oven then char the eggplant in a dry skillet on full heat. Or you can use any cooking oil. Instead of Olive oil you can add mustard oil for more flavor. Chili can be adjusted to your taste. Storage- It can be stored in an airtight container and refrigerated for 2-3 days.
