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Hara Baigan Bharta/Herby roasted eggplant

Tanvi Srivastava
Smoky herbaceous eggplant dish made with roasted eggplant, ginger, garlic and lots of herbs. This light vegan eggplant dish comes together very quickly and is perfect for summer meals.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 1 large eggplant I use italian eggplant
  • 1 small bunch fresh cilantro with stems roughly chopped
  • 5 scallion stalks green & white parts roughly chopped
  • 10-12 fresh mint leaves
  • 1 indian green chilli (hot) adjust to taste (use jalapeno pepper for a milder taste)
  • 2 garlic cloves
  • 1 teaspoon salt
  • ½ tablespoon fresh lime juice or to taste
  • 1 teaspoon mustard oil to be added raw

For tempering

  • 1 teaspoon cumin seeds
  • 1.5 tablespoon mustard oil
  • 1 tablespoon ginger finely chopped
  • 1.5 tablespoon garlic finely chopped
  • 2 indian green chillies (hot) adjust to taste (use jalapeno pepper for a milder taste)

Instructions
 

  • Wash the eggplant very well and dry with a paper towl. Slit the eggplant in a few places without cutting into pieces.
  • Place the eggplant on direct flame and roast until its skin is charred and the inside is soft and fleshy. You can grill on outdoor grill. Oven roasting has a muted smoky flavor but you can certainly use it for cooking eggplant. 
  • Using tongs place the baingan on a plate and let cool down. 
  • Cut off the stem part and peel off the charred skin. Little bits of charred skin is okay. Add the peeled eggplant to a bowl and mash it using a fork or your hands.. 
  • While the eggplant is roasting, add all the fresh herbs and 2 garlic cloves to a food processor and pulse 6-7 times to make a coarse herb mixture. 
  • Add the herb mixture to the mashed eggplant along with salt, lime juice and 1 teaspoon raw mustard oil. 
  • In a small pan, warm up mustard oil for about one minute. Remove from heat and immediately add chopped ginger & garlic, green chilies and cumin seeds. Let sizzle for 6-8 seconds taking care not to burn or brown too much. We don't want to cook ginger garlic and green chillies.
  • Immediately add on top of eggplant and mix well until everything is combined. Taste and adjust the salt. 
  • Let sit for 5-10 minutes before serving. Enjoy!

Notes

  1. Adjust the amount of green chillies in this recipe as per your taste. 
  2. If you like a mild garlic or ginger taste, reduce the quantity. 
  3. If you dont want to use mustard oil, use olive oil. 
  4. This bharta is best eaten fresh with 4-5 hours. We finish it one go. After storing, the taste is not that fresh. 
Tried this recipe?Let us know how it was!