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Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
Saute for 30 to 60 seconds until aromatic.
Then add chopped onions and saute until they turn light golden.
Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
Taste test and add more salt and green chilli. Garnish with coriander leaves.
Serve baingan bharta with roti, rice or naan.