Smoky, delicious, roasted Brinjal (Eggplant) is a phenomenal-tasting vegetarian side dish. It is hearty and goes well with various main dishes.
Might even convert some eggplant naysayers out there! It’s so delicious!
Brinjal Bharta (Smoky Eggplant Dish)
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Brinjal Bharta (Smoky Eggplant Dish)
Description
Brinjal Bharta or Bhaingan ka Bharta. The name literally translates to "mashed eggplant" or "smoky eggplant mash." It's known for its rustic charm and the smoky flavor imparted by roasting the eggplant over an open flame or directly on a stovetop.
Ingredients:
Instructions
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(Preferred method for cooking the eggplant)Roast the eggplant on direct flame, turning frequently, till the skin is completely charred all over.
(Alternatively), You can run some oil all over the eggplant and bake at 400F for 30- 40 minutes till the skin shrinks and liquid starts to ooze out
OR pan fry- see notes.
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Peel. (See notes) and Mash to the desired consistency. Set aside.
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Heat oil in a nonstick pan.
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Add the onions and sauté for 3-4 minutes or till the onions turn a light golden.
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Add the tomatoes and green chilies and stir-fry till you get a homogenous mixture.
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Next add all the spices, sugar, and salt sauté till the masala is cooked and the oil surfaces.
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Add the mashed eggplant and mix well. If using, add the green peas now and cook a few minutes.
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Add the coriander leaves and a little water to get a nice consistency. Serve hot.
Note
- It is easier to remove the charred skin of a roasted eggplant if it is immersed in water, after roasting.
- No need to add sugar if using green peas as the peas tend to add some sweetness.
- If you are pan-frying the sliced eggplant, soak the slices in salted water for a bit then press out excess water gently before frying. Use very little oil just wipe the pan with some oil and fry in batches till Golden on both sides. It is better not to include the skin for this recipe.
- Key Ingredients: Eggplant(Brinjal), Tomato, Onion, Green Chillies, Spices, Oil, Coriander Leaves, Salt.
