Roasted Smoked Baingan Bharta (Smoked Eggplant Mash) is a simple fire-roasted eggplant mash. This dish has no Oil and is vegan friendly. Although there are different ways of making bharta, this particular recipe adds a Rajasthani touch to the dish. In the Indian state of Rajasthan, there is an age-old tradition of enhancing the flavour of food by giving Dhuaan or Dhungar (Smoking). This basically refers to a technique wherein the flavour of burnt charcoal is infused into a dish to give it a smoky flavour.
My mother and grandmother used this method of Dhuaan or Dhungar (smoking) often while cooking. To name a few of the dishes I grew up eating are – Kanji Vada, Paneer Angara, Gavar phalli (cluster beans) and of course Baigan Bharta.
Baingan Ka Bharta is a popular dish in all of North India. For making this bharta, Baingan or Eggplant is directly roasted on the flame, which adds a beautiful smoky flavour to the dish. The charred skin is removed and then the Brinjal is mashed. You can make it as creamy as you want. The other add-ons are tomatoes, onions, garlic and green chillies, which are also roasted before adding to the bharta. Bhuna jeera powder (roasted cumin powder) and black salt are a must as other spices are optional. If you want to make it as Jain dish you can avoid onion and garlic but do not forget to add freshly chopped coriander (cilantro).
For making Roasted Smoked Baingan Bharta (Smoked Eggplant Mash) use fresh, plump large sized eggplant, the variety which has fewer seeds and is soft. When roasted this will release its juices and keep the dish moist. If you do not have access to direct flame, you can roast the eggplant in the oven.
Do try this delicious dish as it tastes amazing with hot Tawa Parathas. You can also use it as a spread for sandwiches or subways. This Roasted Smoked Baigan Bharta resembles baba ganoush (a Lebanese dip) in texture and appearance. This vegan Rajasthani Style recipe is a must-try. I am sure you are going to love it. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.
Yield: 2 servings
Prep time: 5 minutes
Total time: 30 minutes
Ingredients for Roasted Smoked Baingan Bharta
1 medium Brinjal (around 350gm to 400 gm)
1 green chilli
2 medium onions
2 large tomatoes
5 pods garlic
1 tablespoon chopped coriander
1 tablespoon roasted cumin, coriander and chilli powder
1/2 teaspoon black salt
Salt to taste
1 teaspoon mustard oil (optional)
For creating smoke (dhuaan / dhungar)
A piece of charcoal
1 teaspoon of ghee
A pinch of hing (asafoetida)
A pinch of red chilli powder
Directions for Roasted Smoked Baigan Bharta
- Wash the eggplant and dry it. Then male a slit over the eggplant with a knife. Insert a green chilli into the slits. Brush the eggplant with oil.
- Place a stovetop grill on the stove, then put the eggplant directly on the flame of the stove and roast, turning often for around 10-12 minutes until completely roasted. The skin should be charred and it should be very soft when pressed. Remove and place it on a plate to cool.
- Now place the whole tomatoes, garlic pod along with the peel and onions with two slits crisscross. Roast them by turning often till the skin is charred and the vegetables are cooked or soft.
- Once cooled, remove the skin of all the roasted vegetables.
- Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Add rest of the vegetables and mash till the desired creaminess is achieved.
- Now add the spices, black salt and common salt to taste.
- Add in the chopped coriander and oil if you are using.
- Place a small piece of charcoal on the flame till it is red.
- Now place a small steel bowl on the bharta, keep the charcoal on it, drizzle a few drops of ghee (clarified butter) on the charcoal, sprinkle hing (asafoetida) and red chilli powder.
- Cover the bowl with a lid for 5 minutes, so that all the smoke is trapped inside and infused with the bharta.
- Serve with tawa paratha or roti.
