Mash grilled eggplant, Kashmiri chile powder, onion, ginger, and garlic together to make baingan bharta, a North Indian side dish.
This North Indian dish of mashed eggplant and tomatoes with ginger and spices is easy to make and perfect paired with roti or naan.Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms.
To make it, cut long, deep slits down each eggplant before grilling them to help the centers steam and soften as the outside chars. Inserting the garlic into the eggplant before it roasts helps permeate the eggplant with garlicky flavor and softens the garlic enough to be mashed or chopped after cooking if you desire. Serve this smoky, spreadable dish warm or at room temperature withKashmiri chile powder is a spice made from an heirloom variety of chiles grown in Kashmir.
Heat oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Stir in ginger, Kashmiri chile powder, cumin, and cloves. Cook, stirring often, until fragrant, 1 to 2 minutes. Add tomatoes; cook, stirring often, until tomatoes begin to break down, about 5 minutes. Add eggplant-garlic mixture; cook, stirring and mashing, until heated through, 3 to 5 minutes. Remove from heat.
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