Baingan Bharta (Smoky Fire-Roasted Eggplant Mash with Peas, Ginger & Cilantro) – Authentic India Recipe
Smoky fire-roasted eggplant mashed with sweet peas, ginger, and tomatoes in sizzling cumin oil.
- Country of Origin
- 🇮🇳 India (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Whole purple eggplants charred until smoky and mashed, Sweet green peas, Caramelized onions and tomatoes, Cumin seeds, Fresh ginger
Ingredients for Baingan Bharta (Smoky Fire-Roasted Eggplant Mash with Peas, Ginger & Cilantro) (4 Servings)
- 1.25 lbs (or 2.5 cups) whole purple eggplants charred until smoky and mashed, prepped into bite-sized pieces
- 1.5 cups sweet green peas, washed and trimmed
- 1 cup caramelized onions and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with cumin seeds
- 1.5 tbsp traditional India seasoning (fresh ginger, garlic, green chili, lots of fresh cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin seeds for 2–3 minutes until softened and fragrant.
- Add whole purple eggplants charred until smoky and mashed and sweet green peas along with fresh ginger, garlic, green chili, lots of fresh cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with caramelized onions and tomatoes and serve straight from the skillet.