Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
45′
Total
4
Servings
hard
Effort
vegetarianSpicyBunCalorific
Ingredients · 9
Aubergine
1 large
Produce
Onion
½ cup
Produce
Tomatoes
1 cup
Produce
Garlic
6 cloves
Produce
Green Chilli
1
Produce
Red Chilli Powder
¼ teaspoon
Produce
Coriander Leaves
1 tablespoon chopped
Produce
salt
as required
Spices & Baking
Oil
1.5 tablespoon
Condiments & Sauces
Method
1
Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
2
keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
3
the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
4
cooked. You could also embed some garlic cloves in the baingan and then roast it.
5
2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
6
easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
7
down.
8
3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
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Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
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4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
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aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
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5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the
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charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
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become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is