Baingan Bhartha - Eggplant Relish

Smoky eggplant cooked in spices and herbs - a north Indian delicacy where each home has its own version. I do not like eggplants much; I don’t know many people who do. However, baingan bhartha to my mind is the best thing you can do to the humble eggplant. The trick is to burn it, char it, and peel away the skin to reveal the browned smoky flesh. I guess you could do this in a barbeque grill. Since I don't have one, I use my gas burner at home. My mother use to pierce holes in the eggplant and stick garlic and cloves in it before scorching it.
Scoop out the seeds. I gave it a little whirl in my blender, so I could get rid of the lumps and my dish would have a silken consistency that a bhartha should be. I add peas to break the monotony of the eggplant. One of my pet peeves with many bhartha versions is the overkill with tomatoes. The bhartha should not look red, it should be brown. That is integral to enhance the smokiness; too much tomatoes kill the smokiness. I might use chipotle sauce next time I make a bhartha.

I also love Baba Ghanoush, Wikipedia says-

Baba Ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is frequently eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. Traditionally, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. Possible seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley.

Very close to the bhartha I must say. However Baba Ghanoush is served cold, bhartha should be hot. I was had a version where the eggplant was served with yoghurt , and was cold, however it was not close to the traditional bhartha.
2 large eggplants
1 large tomato
2 green chilies
3 cloves garlic
1” piece ginger
2 tspns coriander powder
½ tspn cumin powder
½ tspn turmeric powder
1 large onion finely diced
½ tspn cumin seeds
½ tspn fennel seeds
1 ½ tspn garam masala
2 tbspn chopped coriander
1/2 cup peas


Roast the eggplants directly on the stove till the skin is charred, black, and burnt. The idea is to give the eggplant a smoky flavor. I used a wire mesh and heat it on the flame. I cover the sides of the burner with silver foil to ensure even heating and a clean burner,
Scoop out the seeds and blend the mixture. Don’t make a fine puree; just blend it to a coarse yet homogenous mass.
Blend the tomato, ginger, garlic, green chilies.
To the oil add the cumin seeds and fennel seeds. Add the onions, sauté till golden brown.
Add the tomato mixture. Fry till it sweats oil.
Add the coriander powder, turmeric, and red chilly powder.
Sauté for 1 minute.
Add the eggplant mixture. Mix. Add salt.
Add the peas.
When done add garam masala and garnish with chopped coriander.