Step 1

Preheat the oven to 475°F and line a baking sheet with aluminum foil. Cut the eggplants in half lengthwise, and make diagonal slashes on each side.

Step 2

Season the eggplant halves with sea salt, making sure to rub it in. Let the eggplant sit for 10-15 minutes to get rid of some excess water.

Step 3

When they look like they’re sweating, pat the eggplant halves dry with a clean towel. Brush each half with a little oil and season them with smoked paprika, salt, and pepper.

Step 4

Flip the halves to face down on the foil and roast for 35-40 minutes. Turn the oven to broil on high for another 4-5 minutes to blacken the skins, then remove them from the oven.

Step 5

When the eggplant is cool enough to handle, peel the skins off (this should be easy) and trim away the hard stems. Chop or mash them in a bowl with 2-3 drops of liquid smoke, then set aside.

Step 6

Brush a little oil over the outside of the eggplant to coat it.

Step 7

Turn a gas stove flame to medium, then hold the eggplant directly over it with a set of tongs.

Step 8

Continually rotate the eggplant to evenly char all sides. This process takes around 10-12 minutes, depending on the size of the eggplant.

Step 9

You’ll know it’s ready when the eggplant looks completely blackened and charred, and it easily pierces easily with a knife.

Step 10

Transfer the eggplant to a freezer bag and seal it as it cools. The steam will help loosen the skin, making it peel off easily.

Step 11

Once cooled, remove all the skins and stems and add them to a bowl to mash.

Step 12

Drain off about half the juice from the can of diced tomatoes. Optionally, remove the tomatoes from the can and finely chop them. Set aside.

Step 13

Heat about a tablespoon of oil in a large skillet over medium. Add the onion and sauté until turning translucent, about 2-3 minutes. Add the garlic, ginger, and green chilis, cooking for another 1-2 minutes.

Step 14

Next, add the cumin, turmeric, and tomatoes. Stir to combine and allow the spices to become fragrant, about 5-6 minutes.

Step 15

Mix in the mashed eggplant, coconut sugar, and lime juice, cooking for another 4-5 minutes. Just before turning the heat off, stir in the garam masala, salt, and pepper.

Step 16

Taste and adjust seasonings as needed. Serve the baingan bharta immediately garnished with chopped cilantro and a side of roti, vegan naan, or rice. Happy eating!