Baigan Bharta

I’m surprised that I’m only now posting the first vegetable dish (or subzi), since these dishes are what make up most of our daily meals here! You can see what a week’s worth of homemade lunches look like on my Instagram post.

This eggplant recipe has quickly become one of my favorite things pishi cooks because it is so light and fresh, compared to the deeper, richer flavors of her curries. I see baigan bharta on lots of Indian restaurant menus at home, but I’ve never had anything that tastes like pishi’s. It actually reminds me of something my halmoni, my grandmother on my Korean side, made when I went to visit her in Seoul. I’m happy to have an Indian eggplant recipe that I can now regularly make at home, in addition to the Korean one! We usually eat this with rice or roti, but it would also make a great dip/spread for pita chips or toasted baguette.

For a quick recipe video, check out our Instagram.

Ingredients

• 2 small or 1 large eggplant, slit into quarters with the stem intact

• 1 cup water

• 1 tomato (plum-sized), diced

• 2 small red onions, sliced finely

• 10-12 cloves garlic, minced

• 1 inch ginger, peeled and minced

• 2 green chillis, chopped finely

• 1 small bunch cilantro, chopped

• 1-2 tbsp ghee (or neutral oil to make it vegan)

• 1.5 tsp salt, or to taste

• 1 tsp turmeric powder

• 1/2 tsp Kashmiri chilli powder (optional)

Directions

1. Put the eggplants in a pressure cooker with one cup of water and bring to a boil. When it reaches a boil, close the pressure cooker and cook for 2-3 minutes. Alternatively, steam the eggplant in a steamer or double boiler until soft (this will take longer, and you will have to cut the eggplant into smaller pieces).

2. Remove the eggplants from cooker and set aside to cool. When cool enough to handle, peel the skin from the eggplants, remove the stems, and discard. Gently mash the remaining eggplant pulp until combined.

3. In a wok, heat the ghee on medium-high flame.

4. Add the garlic and fry until lightly brown and aromatic.

5. Add the onions and ginger and fry until the onions are golden brown.

6. Add the chillis, tomatoes, salt, turmeric, and Kashmiri chilli powder (if using). Fry for 3-4 minutes to release the flavors.

7. Add the mashed eggplant pulp, stir everything together, and fry for another 3-4 minutes.

8. Remove from heat, and garnish with cilantro.