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Baingan Bharta: Roasted Aubergines

Baingan Bharta is a traditional Indian dish known for its smokey, rich flavours and vibrant texture. It is made by roasting whole eggplants until the skin is charred and the flesh is tender, then mashing the eggplant and cooking it with a blend of onions, tomatoes, garlic, and an array of aromatic spices.

This vegetarian dish is usually enjoyed with Indian breads like roti or naan and is a staple in North Indian cuisine.

Baingan bharta

The process of roasting eggplant over an open flame or on hot coals, which imparts a distinctive smoky flavor, has been a part of Indian cooking techniques for centuries.

This method not only enhances the taste but also makes the vegetable tender and easy to mash, which is the basis for the "bharta" or "mash" in Baingan Bharta.

baingan bharta

In traditional Punjabi kitchens, Baingan Bharta is often prepared with eggplants harvested from local fields, combined with ingredients like onions, tomatoes, green chilies, garlic, ginger, and a blend of spices such as cumin, coriander, and turmeric.

The roasted eggplant is peeled, mashed, and then sautéed with these aromatics, resulting in a dish that is both hearty and comforting.

Baingan Bharta's enduring popularity is a testament to its robust flavors, nutritional benefits, and the rustic charm of its preparation, making it a cherished dish in Indian households and a favorite at festive and everyday meals alike.

Don't forget to watch the video below!

Skip to the 3:26  mark to watch the cooking process.

Happy cooking!

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