Baingan Bhartha

With its roots in roadside dhabas in Punjab, baingan bhartha shows off the versatility of this humble vegetable, pairing the eggplant with aromatics and summer herbs of your choice. The result is a creamy, smoky dip or spread that calls for freshly baked naan and a dollop of yogurt. Sushil has experimented with a few grilling techniques for the vegetables and landed on direct charcoal roasting, inspired by the same techniques for making baba ganoush. Let's end summer with a bang!

If you've never tasted the smoky flesh of charcoal-roasted eggplant, you haven't ever experienced the soul of this mighty late-summer nightshade. With its roots in roadside dhabas in Punjab, baingan bhartha shows off the versatility of this humble vegetable, pairing the eggplant with summer herbs and aromatics of your choice. The result is a creamy, smoky dip or spread that calls for freshly baked naan and a dollop of yogurt.

Prep Time40 minsCook Time15 minsTotal Time55 mins

 2 eggplants, large
 4 tbsp olive oil
 1 tsp black mustard seeds, toasted and whole
 1 tsp cumin seeds, toasted and whole
 1 onion, diced
 67 cloves of garlic, finely chopped
 1 bell pepper of choice, diced
 4 plum tomatoes, diced
 2 tsp ground coriander
 ½ tsp paprika
 salt and pepper to taste
 ½ tsp tumeric powder
 dill

1

Wash your eggplants and piece with fork around the body of each eggplant. Massage each eggplant with olive oil and set aside. Prepare the grill by filling your charcoal chimney with a combination of wood chips and charcoal. Using grilling gloves, empty out charcoal chimney onto half of the grill surface. Roast eggplants directly on charcoal until skin blackens; let cool, and peel away the skin.

2

In a large dutch oven, heat oil and add cumin and mustards seeds until cumin becomes fragrant and mustard seeds begin to pop.

3

Add diced onion, finely chopped garlic and diced bell pepper; stir with seeds until onions are translucent.

4

Add remaining spices: coriander powder, turmeric powder, ground paprika, black pepper, and salt.

5

Add tomatoes in their juices and cook, covered, all ingredients into a thick paste.

6

Add the eggplant flesh and combine all ingredients; let cook for 2-3 more minutes.

7

Garnish with dill.

Ingredients

 2 eggplants, large
 4 tbsp olive oil
 1 tsp black mustard seeds, toasted and whole
 1 tsp cumin seeds, toasted and whole
 1 onion, diced
 67 cloves of garlic, finely chopped
 1 bell pepper of choice, diced
 4 plum tomatoes, diced
 2 tsp ground coriander
 ½ tsp paprika
 salt and pepper to taste
 ½ tsp tumeric powder
 dill

Directions

1

Wash your eggplants and piece with fork around the body of each eggplant. Massage each eggplant with olive oil and set aside. Prepare the grill by filling your charcoal chimney with a combination of wood chips and charcoal. Using grilling gloves, empty out charcoal chimney onto half of the grill surface. Roast eggplants directly on charcoal until skin blackens; let cool, and peel away the skin.

2

In a large dutch oven, heat oil and add cumin and mustards seeds until cumin becomes fragrant and mustard seeds begin to pop.

3

Add diced onion, finely chopped garlic and diced bell pepper; stir with seeds until onions are translucent.

4

Add remaining spices: coriander powder, turmeric powder, ground paprika, black pepper, and salt.

5

Add tomatoes in their juices and cook, covered, all ingredients into a thick paste.

6

Add the eggplant flesh and combine all ingredients; let cook for 2-3 more minutes.

7

Garnish with dill.

Baingan Bhartha

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