Baigan ka Bhartha

Baigan ka bharta is an Indian dish made from Eggplant/Aubergine, it probably originated from the state of Punjab, There are different versions made across the country, my version is based on what I grew up eating in Assam which is in the north eastern part of India. This version uses only salt and mustard oil for seasoning (no other spices) which makes it less spicy compared to the other versions. The star of the dish is the mustard oil (along with the eggplant) which gives it a very unique flavor (which you may like or hate). This version is closer to the Baigan ka Bharta made in the states of Assam, Bengal and Bihar and goes well with a chapati or a naan (i don’t like it with rice). For my friends from the western world, think of it has a Baba Ganoush meets fresh red onion cilantro salsa from Mexico mixed with mustard oil and charred garlic :).

I hope you will like it.

Ingredients

1. Two medium sized egg plants/aubergine

2. Four cloves of garlic

3. Cilantro/Coriander

4. Two Green chillies (Thai chillies or serrano peppers)

5. One medium sized red onion

6. Mustard Oil

1. Eggplant preparation:

• Cut the Eggplant into two and make incisions on the surface (refer to the picture)

• Crush a few garlic cloves into small slices (not too thin) to shove them inside the cleavage

• Massage the eggplant with mustard oil (generously)

• Put it on a grill or oven tray and roast it until it gets charred (just leave it for 15-20mins at 350F) and then flip it over

• Once it is soft, put all the egg plant in a bowl and cover it with a lid (this will help skin to slowly detach from the eggplant) - 10mins

• Now, take a spoon and scoop out the egg plant meat - Your eggplant part is done (the hard part is done :))

2. Salad mixer preparation (salsa)

• Mince one small red onion

• Chop two red chillies (i like it hot)

• Chop some coriander/cilantro

3. Mix it all together

• Mash the eggplant with a masher to break down the meat until it has smaller chunks (doesn’t have to be perfect)

• Mix this mashed eggplant with the mixer

• Season it with salt and some more mustard oil, mix it well.

4. Serve it with a chapati or a naan