Roasted eggplant mash cooked with spices, Baingan Bharta is my favorite Indian dish hands down. My favorite Indian restaurant used to have it available in their lunch buffet and I am not ashamed to admit I would eat an insane amount of it! Unfortunately, (or luckily) they stopped doing buffets and I needed a new way to get my fix. So, I did my research and have come up with what I believe to be a great balance between the traditional cooking method and streamlining some of the more time consuming parts. This dish can be served with Roti, Naan, or rice. I prefer to make it with rice and Naan.
Condensing the Cooking Process
To shorten the cook time and make the experience simplified, I have a few recommendations that will help keep this recipe easy.
- Cut your vegetables while the eggplant is roasting
- Don’t wait too long to scoop out the eggplant flesh as the skin will get soggy and it will be a pain then
- Use an immersion blender to blend the eggplant and a portion of the vegetables