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Baked Eggplant Purée with Seasoned Yogurt BAIGAN BHARTA – vegetarian recipe
Stav Kogan

Baked Eggplant Purée with Seasoned Yogurt BAIGAN BHARTA

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Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 1.0–1.25 lbs (455–570g / 20.1 oz) 1.0 medium-sized eggplant , freshly baked, roasted, or broiled.
  • 1.0 oz (28g) 2.0 tbsp (30 ml) ghee or vegetable oil .
  • 1.0–2.0 tsp (5–10 ml) hot green chilies: seeded and minced.
  • 0.25 tsp (1.25 ml) yellow asafetida powder (hing): Note: Use Cobra brand or reduce others by 0.75.
  • 0.1 oz 1.0 tsp (5 ml) cumin seeds (3g).
  • 0.07 oz 1.0 tsp (5 ml) ground coriander (2g).
  • 0.2 oz 1.0 tsp (5 ml) salt (6g).
  • 0.15 oz 2.0 tbsp (30 ml) finely chopped fresh coriander (cilantro) (4g).
  • 0.15 oz 2.0 tbsp (30 ml) finely chopped fresh mint (4g).
  • 5.6 oz (160g) 0.67 cup (160 ml) plain yogurt or sour cream .
  • 0.1 oz 1.0 tsp (5 ml) garam masala (3g).
  • Optional: A sprinkle of smoked salt (if oven-baked) to mimic the charcoal flavor.
  • The Direct Flame Technique: To achieve that authentic ash-baked flavor in a modern kitchen, roast the eggplant directly over a gas flame using a wire rack. Turn it frequently until the skin is completely charred and flaky; this is the only way to get the deep, smoky aroma that defines a true Baigan Bharta.
  • Temper Your Yogurt: Before stirring the yogurt into the eggplant mash, make sure the eggplant has cooled to room temperature. Adding cold yogurt to a hot pan can cause it to curdle, ruining the creamy distinction of the dish. Whisk the yogurt until smooth before adding it for the best texture.
  • The Dhungar Method: If you must use an oven and miss that smoky punch, use the Dhungar method. Place a small piece of red-hot charcoal in a metal bowl inside the eggplant pan, pour a drop of ghee over the coal, and seal the lid for 3 minutes to infuse the mash with real wood smoke.
  • Water Control: After roasting and peeling, if the eggplant pulp seems very watery, give it a light squeeze or drain it in a colander for a few minutes. This ensures your Baigan Bharta becomes dry and thick during the frying process rather than mushy.

Method
 

  1. Slice the pre-baked or roasted eggplant in half lengthwise and carefully scoop out the tender pulp from the charred skin.
  2. Discard the blackened skin and coarsely chop the eggplant pulp into a rustic mash.
  3. Heat the 2. 0 tbsp (30 ml) of ghee or oil in a large nonstick frying pan over moderate heat until hot but not smoking.
  4. Add the 1. 0–2. 0 tsp (5–10 ml) of green chilies, the 0. 25 tsp (1. 25 ml) of asafetida, and the 1. 0 tsp (5 ml) of cumin seeds to the pan.
  5. Fry the spices briefly until the cumin seeds darken and become fragrant, being careful not to burn the asafetida.
  6. Add the chopped eggplant pulp, 1. 0 tsp (5 ml) of ground coriander, and 1. 0 tsp (5 ml) of salt to the spiced oil.
  7. Remove the frying pan from the heat and allow the eggplant mixture to cool completely to room temperature.
  8. Stir in the 2. 0 tbsp (30 ml) of fresh coriander, 2. 0 tbsp (30 ml) of mint, 0. 67 cup (160 ml) of yogurt, and 1. 0 tsp (5 ml) of garam masala.
  9. Taste and add a sprinkle of smoked salt if desired, then serve your Baigan Bharta hot, chilled, or at room temperature with fresh flatbread or crackers.

Nutrition

Calories: 120kcalCarbohydrates: 9.4gProtein: 2.6gFat: 8.6g

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