“Baingan Ka Bharta” brings to mind a smoky eggplant dip bursting with the flavour of fresh tomatoes and onions. Eggplant dips seem to be a favorite across cultures and cuisines from the delicious Middle Eastern Baba Ganoush to the European Ajvar. The cooking process is always the same, eggplants are chargrilled, while the tomatoes and onions are diced. This scrumptious mélange results from adding local herbs and spices, in my case some green chillies, turmeric, cumin seeds and freshly chopped coriander. Using my Airfryer to bake the eggplant while finishing up the rest of the prep makes this a quick weekday night recipe. We ate our Bharta with Roti. In the past we have also eaten this dip with plain steamed Basmati rice and Daal.
Baingan Ka Bharta
(Vegan, gluten free, nut free Indian Eggplant dip that tastes best with flatbread.)
Eggplant, peeled and diced – 1 large
Onion, diced finely – 1 large
Tomatoes, deseeded and diced – 1 cup
Olive Oil – 1 teaspoon
Cumin Seeds – 1 teaspoon
Turmeric Powder – 1 teaspoon
Green Chillies, minced finely – 1 to 2 (depending on desired hotness)
Coriander Leaves & Stalks, minced finely – 2 tablespoons
Salt, to taste
For the Eggplant: Airfryer the peeled and diced eggplant for 25 to 30 minutes and mash with a fork when still warm.
Set aside the the mashed mix.
For the Bharta:
Grease a thick wok with oil. (I used my cast iron pan so, didn’t need much oil)
Roast the cumin seeds until they pop.
Add in the diced onions and cook until golden.
Throw in the minced chillies and mix well.
Mix in the turmeric powder and tomato. Cook until soft.
Add the mashed eggplant mix and season with salt.
Cook until everything looks mixed and smells swoon worthy!
Take off the heat and stir in the coriander.
Tastes great with roti/ chapatis or, Dal and steamed rice.