Smoky Eggplant Bharta
Charred eggplant mashed into a rich, velvety paste with roasted cumin, green chilies, and a hint of tomato. Deeply smoky, earthy, and comforting—perfect with steamed rice or flatbreads.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Place whole eggplants on a stovetop griddle or directly over a gas flame. Char on all sides until skin is blackened and flesh is soft, about 15 minutes. Let cool slightly.
- 2Peel off the charred skin and discard. Mash the soft eggplant flesh with a fork until smooth.
- 3Heat 15 ml oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle until fragrant.
- 4Add 1 finely chopped green chili and 1 small chopped tomato. Sauté for 3 minutes until tomato softens and oil begins to separate.
- 5Stir in the mashed eggplant and mix well. Cook for 5 minutes, allowing flavors to meld and the mixture to thicken slightly.
- 6Season with 1 tsp salt and 1/2 tsp amchur (dry mango powder) for tang. Adjust to taste.
- 7Turn off heat. Stir in 1 tbsp fresh coriander leaves for brightness.
- 8Serve warm with steamed rice or roti. Best enjoyed fresh.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Smoky Eggplant Bharta is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
