Smoked Baingan (Eggplant) Bharta

Ingredients

• 2 large Baingan (eggplant)
• 1 medium Onion, finely chopped
• 1 large Tomato, finely chopped
• 1–2 Green chilli, finely chopped
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• Mustard oil – 2 tbsp (for cooking and raw drizzle)
• to taste Salt
• ¼ tsp MSG
• 1 tbsp White miso paste (mild and slightly sweet)
• ½ tsp Cumin powder
• 1 tbsp Coriander leaves, chopped

Method of Preparation

Chef Ajay Chopra

1. Roast the Eggplant

   Roast the baingans directly over a flame until the skin is charred and the flesh becomes smoky and soft. Peel off the charred skin and mash the flesh with a fork while still warm.

2. Prepare the Base Masala

   Heat 1 tbsp mustard oil in a kadhai. Add the garlic, ginger and onion and sauté until golden. Add the tomato and green chilli and cook until the mixture becomes soft and pulpy.

3. Add the Baingan and Umami

   Stir in the miso paste along with 2 tbsp water to prevent it from burning. Add the mashed baingan and mix well. Season with salt, cumin powder and MSG. Cook over low heat for 3–4 minutes to allow the flavours to meld.

4. Finish and Serve

   Remove from the heat and drizzle with the remaining 1 tbsp raw mustard oil for aroma. Garnish with chopped coriander leaves and serve.