Roasted Mashed Eggplant

This roasted and mashed eggplant recipe, also known as Baingan ka Bharta, is a luscious vegetable side dish from Chef Chintan Pandya of Dhamaka in New York City. Made with smoky roasted eggplant and the warming spices found in garam masala, this popular dish is an iconic example of what he calls “Unapologetically Indian.” By roasting the eggplant over an open flame, you’ll get a meltingly tender interior, perfect for mashing into caramelized onions, tomatoes and other spices.  

4 pounds eggplant

1/2 cup canola oil

1/2 cup diced onion, divided

1 1/2 teaspoons cumin seeds

2 1/2 tablespoons red chili powder

1 tablespoon ginger garlic paste

5 teaspoons ground coriander

1/2 cup chopped tomatoes

2 1/2 teaspoons garam masala

1 cup chopped cilantro, plus additional for garnish

Salt

Place the whole eggplant directly over a flame either on a grill or on a gas stovetop. Using tongs, cook on all sides until the skin is charred and the interior is fork tender, about 15-20 minutes.

Alternately, roast eggplant in the oven by preheating oven to a high broil. Poke the eggplant with a fork a couple times to allow steam to escape. Place the eggplant on a sheet pan and broil until the skin is charred and the interior is fork tender, turning halfway through, about 30 minutes.

Either way, once the eggplant is cool enough to handle, remove the stems and skins. Place the peeled eggplant in a mixing bowl and mash the flesh using a potato masher or a fork.

Place oil in a wide brasier set over medium-low heat. Once the oil is hot, add 1/4 cup of the diced onion and the cumin seeds. Sauté until the onions are softened and light brown, about 10 minutes. Add the red chili powder, ginger garlic paste and coriander. Reduce heat to low and cook until spices are toasted and fragrant, about 2 minutes.

Add the tomatoes to the brasier and sauté for 5 minutes. Add the remaining 1/4 cup onions along with the mashed eggplant.  Cook until combined and thickened, about 5 minutes.

Add the garam masala and chopped cilantro and stir to combine. Season the eggplant mixture to taste with salt. Garnish with additional cilantro for serving.