Best for: A smoky vegetable main or shared side.
Roasting the eggplant until it collapses gives this baingan bharta its soft texture and smoky foundation. Tomato, ginger, and a modest spice mixture turn it into a comforting dish to scoop up with bread.
Grill: Direct medium-high heat; 425°F; skillet over medium heat. Equipment: Grill, tongs, bowl, 10-inch skillet, potato masher.
Ingredients
Cool: 10 minutes. Total: 1 hour 15 minutes.
- 2 medium globe eggplants, about 2 lb total
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tablespoon grated ginger
- 2 teaspoons finely grated garlic
- 1 small green chile, minced
- 1 1/2 cups finely chopped tomatoes
- 1 teaspoon ground coriander
- 1/2 teaspoon Kashmiri chile powder
- 3/4 teaspoon fine table salt
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice
Directions
Preheat the grill to 425°F. Prick each eggplant several times with a fork.
Grill eggplants for about 30 minutes, turning every 5–7 minutes, until the skin is charred and the flesh has collapsed; extend cooking if the centers remain firm.
Cool for 10 minutes, split, and scoop the flesh into a bowl. Discard skin and excess watery liquid; mash the flesh roughly.
Heat oil in a skillet over medium grill heat. Add cumin seeds for 30 seconds, then onion for about 6 minutes; stir in ginger, garlic, and green chile for 1 minute.
Add tomatoes, coriander, chile powder, and salt and cook for 5 minutes. Fold in eggplant and stir for another 3 minutes until hot and well combined.
Remove from heat, stir in cilantro and lemon juice, and serve warm.
Grilling tip: Cook the eggplant until truly collapsed; charred skin alone does not mean the flesh is soft.
