Fire roasted eggplant mash


Make 4 to 6 slits on eggplant. Push medium 4 garlic cloves & green chilli deep inside the slits.Then brush with some oil.

Grilling on Fire

With the help of a tong, place the baingan over direct flame on your stove or on a red hot coal.

Keep turning the eggplant to all the sides and grill well until cooked and charred.

When done, the skin of the eggplant is charred and is loose.

Grilling in Air Fryer

Roasting in air fryer: Brush some oil over cut baingan & keep it in the air fryer basket along with tomatoes, green chilies and garlic.

Place the basket in the air fryer and air fry at 200 C or 400 F for 22 mins or until done.

Grilling in Oven

Roasting in oven: Place an aluminium foil over a tray. Cut eggplant to 2 parts and make 2 slits on each part. Insert the garlic cloves and green chilies. Place the eggplants & tomatoes in the tray.

Broil/Grill them at 240 C or 460 F in oven for 16 to 18 mins. When done, a fork inserted into the eggplant goes smoothly.

Cool it slightly and peel the skin of the eggplant.

Fine chop roasted chilli & garlic . Mash the roasted eggplant with a fork or a masher.

Pour 1½ spoons oil to a hot pan. Add ½ to ¾ inch ginger and 3 chopped garlic cloves.

Add ½ cup onions and saute until light golden.

Add ¾ cup tomatoes & ¾ teaspoon salt.

Then add ½ teaspoon red chilli powder & cook till the raw smell of tomatoes goes away.

Add mashed grilled garlic, green chilli & baingan.

Mix and mash a bit to blend everything well.

Mix well and cook for 3 to 4 mins on a medium heat.

Garnish with coriander leaves.

Serve baingan bharta with roti, paratha, butter naan or plain rice.


Scribbled Underline 2