morsels45

morsels45 said

Baingan bharta

Aubergine burnt over a flame, then mashed into something smoky.

Baingan bharta
Photo: Dheerajk88, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make baingan bharta

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Over a flame

45 minutes · serves 3 · Medium

What you need

  • 2 large aubergines
  • 2 onions, chopped
  • 4 garlic cloves
  • Thumb of ginger
  • 2 tomatoes
  • 1 tsp cumin
  • 1 green chilli
  • Oil
  • Coriander

What you do

  1. 1Char the aubergines whole, directly on a gas flame or under a very hot grill, turning until the skin is black all over and they have collapsed. Twenty minutes, and worth every one.
  2. 2Leave them in a covered bowl 10 minutes, then peel and chop the flesh roughly.
  3. 3Fry the cumin, then the onion until brown, then the garlic, ginger and chilli.
  4. 4Tomatoes in until they break down, then the aubergine. Cook it down hard, 10 minutes, mashing as you go.
  5. 5Coriander, a lot of it, off the heat.

In the oven

50 minutes · serves 3 · Easy

What you need

  • 2 aubergines
  • 1 onion
  • 3 garlic cloves
  • 1 tin chopped tomatoes
  • 2 tsp garam masala
  • Oil

What you do

  1. 1Halve the aubergines, score them, oil them, and roast at 220C for 35 minutes until the flesh is soft and brown.
  2. 2Scoop out and chop. Meanwhile brown the onion and garlic.
  3. 3Tomatoes and spices in, reduced hard, then the aubergine folded through.