Large purple eggplant - 1
Tomato -2 chopped
Red onion - 1/2 of 1
Garlic -3 flakes chopped
Ginger - 1" piece chopped
Green chili -1 chopped
Cumin seeds- 1 tsp
Lime juice -1/2 of 1 lime
Fresh chopped coriander leaves- a small bunch
Red chili pd - 1/2 tsp
Turmeric pd- 1/3 tsp
Asafoetida - a small pinch
Garam masala - 1/2tsp (I used tawa masala #MDH brand )skip masala if u do not have.
Salt to taste
Wash the eggplant well. Traditionally eggplant is roasted on open flame or gas top until skin is charred and inside is cooked If u want a mess free method u need to follow below step
Cut diagonally into two. Grease both the pieces well with veg oil and keep it on lined baking pan.
Preheat oven to 400 F and keep the baking pan on top rack. Roast for 15 minutes on one side turn and continue for 10 minutes and then go on until the inside is soft when poked. The peel will look charred. Take the eggplant out and keep it covered for sometime until it cools down. Simply peel off the skin like a sticker. Chop if u dont mind chunks.I have ground the eggplant here to avoid chunks.
Heat 2 tsp veg oil and add cumin seeds when it sizzles add the ginger ,garlic,green chili and onion chopped saute until the raw smell goes then add all the dry powders saute for few more minutes.
Add tomatoes continue sauteing when its slightly cooked add the roasted eggplant (I have ground it to coarse paste). Cover and cook for ten minutes on low flame
Switch off stove and add lime juice and coriander leaves stir until well combined.
Serve along with roti / chapatti or any other flat bread.
Note : You may add fresh green peas while adding tomatoes.
The mash stays good in refrigerator for up to a week.
Hope you will give it a try and let me know.
Here are more ideas for mashed veggie dishes from Food Network friends:
Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
Weelicious: Mashed Potato Cakes
Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
Swing Eats: Italian Style Smashed Potatoes
The Mom 100: Perfect Mashed Potatoes
Daily*Dishin: Mashed NotPotatoes Cauliflower
FN Dish: 5 Crazy-Good Ways to Do Up Mashed Potatoes
See how my pin is faring here
Roasting in the oven is longer but a better option. I've been told that over the flame is not so good for health. I like this dish. Made before but slightly simpler with minimal ingredients. This one is spectacular. Got to try so that we have a different type.
nice clicks.. I am not a baingan fan, but after seeing your clicks, I really feel like tasting it.
Anupa Joseph (Palaharam)
wow...never seen this dish made so beautifully.... Love the clicks....esp. the second one...I have never tried making it...but now I shall
looks delicious, its my favorite way to enjoy eggplant.
Baingan bartha taste really delicious..Loved the colour combo in every picture.Loved the first picture so much
Lovely clicks.. baingan bharta looks really delicious and tempting..
love baingan bartha... loved the first click.. the veggies look so fresh with nice color combos..
delicious and tempting...
looks so delicious.. I can have this for bread, steamed rice or roti
Shaami (Shajitha Habeeb)
I think this is a good way to use brinjal
this is one egg plant dish that I love and this looks deliciously made..love to dig in chapathis
Love the smoky eggplant bharta. Sadly, no one in my family enjoys this Punjabi dish and I rarely get to eat it.
As usual, lovely clicks! I don't have a baingan supportive family though I like it once in a while, therefore this dish always goes untried or the times I have tried, I have never got my baingan in the best roasted way...
Popular dish vth Brinjal.nice presentation.first pic só gud..
Eggplant looks delicious!!! Love your beautiful presentation..
Beautifully done, Meena! Lovely preparation and presentation!