Get a taste of authentic North Indian cuisine with our delicious Baingan Bharta! This smoky, vegan & gluten-free dish is ready in just 30 minutes & pairs perfectly with flatbreads.
Wash the aubergine/ eggplant, wipe clean and pat dry.
Make 3 long slits and place one clove of garlic inside each slit. Place the aubergine directly on the flame and roast evenly until the skin has charred completely. This process can take up to 12 minutes.
Remove the roasted aubergine from the flame and place them on chopping board and allow them to cool.
Peel the skin of the aubergine and simply mash the cooled aubergine and the garlic cloves with a potato masher or a fork . Set it aside.
Heat oil in a pan, add the ginger & garlic and sauté briefly for 90 seconds -2 minutes until they begin to change the color.
Add the onions and sauté till they are translucent ( approximately 3 minutes or so)
Add the tomatoes and cook until the onion tomato masala is cooked and oil starts leaving out of the masala.
Add the mashed aubergine & garlic, chilli powder, coriander powder and mix well. Lower the heat and cook further for another 5 - 6 minutes.
Turn off the flame and add coriander leaves. If you like add kasuri methi at this stage.