Baingan Bharta

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Food is so much more than fuel. It’s love, joy, celebration, family, and more. It’s also culture, which is why I’m super happy to share this recipe that I was able to learn about and create.

Enjoying the cuisine and flavors of other cultures is something that I think is incredibly important for everyone to experiment with. And not only for the delicious taste, but also to celebrate and honor where the dish came from.

Baingan bhrata is a traditional Indian dish that translates to mashed eggplant. It has a smoky flavor and is filled with anti-inflammatory spices to ignite digestive fire. The key to making this flavorful dish is fire roasting the eggplant, which is where the smoky taste comes from. The careful mix of spices add even more heat to the dish, so it’s great to serve with coconut yogurt, rice, naan, and salad for their natural cooling effects. Unfortunately I’m allergic to many of the ingredients in this, so full disclosure it was a meal that I made for a client. But, they said that they absolutely loved it, so I really encourage you to make it yourself!

I also want to put it out there that in no way do I want to offend anyone with this recipe. It was really fun for me to learn about the dish and its origins, but I obviously am nowhere near an expert. I think it’s so important for us to explore the cuisines of other cultures and appreciate all that they offer, which was only my intention with making this. But if I shared anything inaccurate or could include more information, please let me know.

Try it out!

RECIPE:

Ingredients:

• 1 large eggplant

• 4 tbsp coconut oil (or ghee for non vegan)

• 1 tsp cumin seeds 

• 1 small white onion

• 4 cloves minced garlic 

• 1 tbsp fresh ginger

• 2 small tomatoes

• 1 tsp paprika

• ½ tsp chili powder 

• ½ tsp turmeric 

• ½ tsp garam masala

• Salt & pepper

• 1 small Serrano pepper

• Fresh cilantro and coconut yogurt to top

• Gluten free naan, basmati rice

Directions:

• Preheat oven to 550 degrees. Poke eggplant with a fork and place on a foil-lined baking sheet. Bake for 30 minutes, flipping halfway, and let cool completely.

• Chop onion and heat over the stove with coconut oil and cumin seeds until soft. Stir frequently to prevent seeds from burning.

• Dice tomatoes and add to the pan along with ginger and garlic, stir and cook for a few minutes to incorporate flavors.

• Once the eggplant is cooled, peel off skin and add the flesh to a bowl. Mash with a fork until mushy.

• Add in remaining spices, mashed eggplant, and diced pepper to the pan and mix thoroughly. Let simmer for a few minutes to soak in flavors.

• Top with fresh cilantro and a scoop of coconut yogurt and serve with naan and rice.

Enjoy!