Smoky, earthy, and deeply satisfying. We roast the baingan directly in the Ember Cast Iron Dutch Oven until the skin chars and the flesh inside turns completely soft, giving you that signature smokiness without needing an open flame or a tandoor. This is one of those dishes that tastes like they took hours but comes together in under an hour.
Prep time: 10 mins
Cook time: 45-50 mins
Total time: 55-60 mins
Serves: 4-5
Ingredients for the Roasting
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2 large Baingan (Eggplant), approximately 500g each
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5-6 no Garlic clove
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2 tbsp Oil
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Salt to taste
Ingredients for the Baingan Bharta
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3 tbsp Mustard oil
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1 ½ tsp Cumin seeds
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2 medium Onions, finely chopped
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1 tbsp Ginger garlic paste
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2 green chillies, finely chopped
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3 medium Tomatoes, pureed
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1 tsp Turmeric powder
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1½ tsp Red chilli powder
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1 tsp Coriander powder
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½ tsp Garam masala
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Roasted and mashed baingan with garlic cloves
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½ tsp Kasuri methi
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2 tbsp fresh Coriander leaves, finely chopped
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1 tbsp Butter, to finish
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Salt to taste
For Garnish
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Fresh coriander, chopped
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A drizzle of mustard oil
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Lemon wedge
Method
Step 1
Wash and dry the baingan thoroughly. Rub each one with oil and make a few deep slits using a knife. Insert the garlic cloves into the slits so they roast along with the baingan, allowing the garlic to soften and absorb the smoky flavour during cooking.
Step 2
Preheat the Ember Cast Iron Dutch Oven on medium heat for 2 minutes. Once heated, reduce the flame to low-medium heat.
Step 3
Place the baingan and garlic cloves directly into the dry Dutch oven and cover with the lid. Roast it for 30 to 35 minutes, turning every 6 to 8 minutes, until the skin is deeply charred, till the baingan feels completely soft and collapsed when pressed gently.
Step 4
Remove the roasted baingan and garlic cloves and transfer them to a bowl. Cover and let them rest for 5 to 7 minutes to allow the residual steam to loosen the skin further.
Step 5
Once cool enough to handle, peel off the charred skin completely.
Mash the soft flesh using a fork or masher, keeping it slightly coarse.
Do not over-mash; a little texture makes the bharta better.
In the same Ember Cast Iron Dutch Oven, heat mustard oil on medium flame. Add the cumin seeds and let them splutter.
Step 6
In the same Ember Cast Iron Dutch Oven, heat mustard oil on medium flame until lightly smoky. Add the cumin seeds and let them splutter.
Step 7
Add the chopped onions and saute for 7 to 8 minutes until softened and lightly golden. Stir frequently to prevent burning.
Step 8
Add ginger-garlic paste and green chillies. Sauté for another minute until aromatic and the raw smell disappears.
Step 9
Add the tomato puree and salt. Cook on low heat for 6 to 8 minutes until the masala thickens and the oil begins to separate from the edges.
Step 10
Add turmeric powder, red chilli powder, coriander powder, and garam masala. Stir continuously for 30 seconds to prevent the spices from scorching.
Add the mashed baingan into the pot.
Mix well and cook on medium flame for 8 to 10 minutes, stirring occasionally, until everything comes together and the bharta deepens in colour.
Step 11
Add the mashed baingan and roasted garlic mixture and mix thoroughly. Cook uncovered on low heat for 8 to 10 minutes, stirring occasionally, until the bharta deepens in colour and develops a smoky, rich aroma.
Step 12
Crush the kasuri methi gently between your palms and add it to the bharta along with butter and fresh coriander leaves. Stir gently and adjust salt if required.
Step 13
Serve hot directly from the Ember Cast Iron Dutch Oven, garnished with fresh coriander, a drizzle of raw mustard oil, and lemon wedges on the side. Best enjoyed with hot phulkas, bajra roti, or missi roti.
Note
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Due to the high heat retention of cast iron, roast and cook on controlled low-medium heat to prevent scorching.
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Turn the baingan regularly while roasting for even charring and softening.
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Residual heat inside the Dutch oven continues cooking the baingan even after removing it from the pot.
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Stir the masala frequently during cooking, as cast iron retains heat for long periods.
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The deeper the char on the baingan skin, the smokier and richer the final bharta will taste.