Even if you’re not a fan of eggplant, Baingan Bharta may change your mind. This smoky, spicy mashed eggplant dish is popular in Northern India. It’s completely vegetarian—nearly 40% of Indians are vegetarian!

Prep & Cook: 30 minutes

Serves: 2

Ingredients

• 1 medium-large whole eggplant
• 7 garlic cloves; 3 whole, 4 minced
• 2 tbsp vegetable oil or ghee
• 1 tsp ginger, minced
• 1 green chili, chopped
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1/2 tsp red chili powder or paprika
• 1 tsp coriander powder
• 3/4 tsp salt
• 2 tbsp coriander or cilantro, chopped

Preparation

1. Preheat oven to 400°. Line a baking sheet with foil.
2. Brush eggplant with oil or ghee and make 3 large slits. Place whole garlic cloves into the slits.
3. Roast eggplant in the oven for 10-12 minutes, rotating until evenly roasted.
4. Wait for eggplant to cool. Once cool, peel off the skin.
5. Mash eggplant in a large mixing bowl using a fork or potato masher.
6. Heat oil or ghee in a large sauté pan on medium-high. Add minced garlic, ginger, and green chili. Sauté for 2 minutes.
7. Add chopped onion and sauté until softened.
8. Add chopped tomatoes and cook for 5 minutes.
9. Stir in mashed eggplant, red chili powder/paprika, coriander powder, and salt.
10. Top with chopped coriander or cilantro and serve with rice, naan, or roti!