Baingan Bharta

October 8, 2012

Baingan bharta is a North Indian roasted aubergine mash from Punjab. The aubergine is baked whole until the skin blisters and the flesh becomes completely soft, and that roasted flavour is what carries the dish. The flesh is mashed and briefly fried with onion, garlic, green chilli, chopped coriander, and a squeeze of lemon juice.

Bharta is served as a side dish with chapati or paratha. It rarely stands alone on the plate – it belongs in a meal with dal, rice, and perhaps a more substantial curry alongside. A rough, slightly grainy texture is exactly right; this is not a smooth purée.

If the aubergine does not become properly soft in the oven, the dish will be tough and heavy. Give it time and check with a knife – it should collapse rather than resist.

Ingredients

Serves 4

500 g aubergine
2 tbsp oil
1 large onion, finely chopped
1 garlic clove, crushed
1 green chilli, deseeded, chopped
1 tbsp ground coriander
1 tbsp fresh coriander leaves, finely chopped
1 tbsp fresh coriander leaves, to garnish
1 tbsp lemon juice
salt, to taste

Directions

Preheat the oven to 350°F (180°C). Place the whole aubergines on a baking tray and bake for 30 minutes, or until completely soft and collapsing when pressed. The skin may blister and darken – this adds to the smoky flavour.

Allow the aubergines to cool until you can handle them. Cut them open lengthways, scoop out all the flesh with a spoon, and put it in a bowl. Discard the skin. Mash the flesh roughly with a fork – it should not be completely smooth.

Heat the oil in a pan over medium heat. Add the onion, garlic, and chilli and fry for 5–7 minutes until the onion is soft but not yet coloured.

Add the ground coriander, the finely chopped coriander leaves, and a pinch of salt. Stir for 30 seconds to release the spices into the oil.

Add the mashed aubergine. Stir well and cook uncovered for 2 minutes to let any excess moisture evaporate.

Cover and simmer very gently for 5 minutes to let the flavours come together.

Season with salt, add the lemon juice, and stir gently. Arrange on a plate, garnish with the remaining coriander leaves, and serve immediately with chapati or paratha.

Notes

The aubergine can also be charred directly over a gas flame or on a grill if you want a more pronounced smoky flavour. Turn it as you go so the skin is blackened all the way around.

Bharta can be made a couple of hours ahead and reheated gently. It does not improve with keeping until the next day – make it on the day if you can.

For a milder dish, use only half the chilli or switch to a milder variety. If you do not have fresh coriander, parsley can stand in, but the flavour will be different.