Easy Baingan Bharta Recipe Smoky Eggplant Stir Fry

on Sep 17, 2021 I’m a massive baingan bharta snob because there is nothing appetizing about pulpy eggplant or baingan. Bharta can either be slimy boring or it can be smoky amazing and I vote for you-know-what! Of course I have a mom and grandma who make some epic baingan bharta and therefore – high standards. I’ve even managed to convert Denver who usually takes one look at this dish and runs to the other corner. But baingan bharta has a lot going for it. I love brinjal or aubergines or eggplant – whatever you call it in your part of the world, and this is definitely one of my favorite ways to eat it. Because there is something about roasting baingan on an open fire in its skin that just changes everything and gives it an incredible flavor. It’s top notch BBQ style. I have experimented with this recipe over and over again and my conclusion is to keep it simple. The ingredient list isn’t super long but there are a few things that make a great recipe.

How to make Baingan Bharta + Ingredients

Roasting baingan for bharta is pretty simple but just takes a little patience and time. I prefer doing this on an open flame to get the best char. Slow cooking on an open flame and turning the eggplant over and over again till its cooked from all sides is key to a fantastic bharta. My one secret trick is to make slits and stuff the baingan with garlic cloves. The garlic cooks with the baingan and infuses it with the best flavour. You can also do this in the oven, but seriously an open flame is the best! The trick to removing the charred skin of a brinjal is to cover it and let it rest. Covering it creates steam and makes it easier to peel off the skin

Top tips for an amazing Baingan Bharta

Choose the right baingan: Pick a baingan/ eggplant/ aubergine thats big and roundish without any indentations and has a shiny skin. Hold it in your hand and pick something which feels light compared to the others. The lighter ones have fewer seeds. Roast it on an open flame: There are no shortcuts to this. The best flavor comes out when you roast it on an open flame (like I do in the video below). Thats when the skin chars and lends it the smoky flavor. I’ve tried roasting it in the oven and microwave but it never tastes the same. You can also roast it on a barbecue grill which will give it a beautiful flavor as well. Give it time: Be patient while roasting the baingan because it needs to cook from inside. The entire process takes about 8-10 minutes on a medium high flame and you’ll need to turn it every 1-2 minutes for even roasting. Let it cool before peeling: The baingan will be piping hot once you roast it, so cover it with some foil and let it rest for a few minutes. This creates a bit of steam and loosens the skin. I think every house has their favorite baingan bharta recipe. Mine is grandma approved. This makes me realize – there is perfection in this world.