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Baingan Bharta - Spicy Smoked Eggplant Mash

Fire roasted eggplant, mixed with spices makes for a delicious smoky mash that is a great vegetarian side for rotis or parathas and even works as an appetizer dip.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Manju


  • 1 large eggplant
  • 2 tbsp grapeseed oil
  • 1 red onion , chopped
  • 2 garlic cloves , minced
  • ½ tsp grated ginger
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp cayenne / red chilli powder
  • 2 Roma tomatoes , chopped
  • salt , to taste
  • ½ lime
  • ¼ cup minced cilantro


  • Wash and pat dry the eggplant. Poke around the surface with a fork and roast over an open flame on a gas stove rotating every once in a while, till the skin is all charred and the eggplant shrinks. Keep aside and let it cool.
  • Once cool, peel off the skin and mash the rest of the cooked eggplant. Heat the oil in a kadhai / heavy bottomed pan, add the onions, garlic and ginger. Let it sauté till the onion softens. Add the turmeric powder, cumin powder, coriander powder, cayenne and tomatoes and cook till the tomatoes soften and the oil separates from the masala.
  • Add the mashed eggplant and salt and cook for a few minutes. Remove from heat, squeeze the lime, mix it in and garnish with cilantro. Serve hot with rotis , parathas or naan along with some simple dal.