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Indian · Side
Aloo Baingan Bharta Smoky Eggplant-Potato Mash
A home-style variation on eggplant bharta: flame-charred eggplant mashed with boiled potato, minced dried chile and ginger and sour tamarind, then roasted in cumin-scented ghee into a thick, smoky pâté for scooping with naan.
- YieldServes 4 as a side
- Hands-on35 min
- Total1 h 12 min
- Difficulty
Ingredients
- 680 geggplant, 1 large
- 454 grusset or Yukon Gold potatoes, peeled, 2.5 cm pieces, held in cold water
- 7dried red Thai or cayenne chiles, 6 to 8 to taste, stems removed
- 4 slicesfresh ginger, each about 5 x 2.5 cm and 3 mm thick
- 1 tsptamarind paste or concentrate
- 1 tspcoarse kosher or sea salt
- ½ tspground turmeric
- 2 tbspghee or canola oil
- 1 tspcumin seeds
- 4 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
To serve
- 1small red onion, chopped, to serveoptional
- 2green chiles, cut into slivers, to serveoptional
- 1lime, cut into wedges, to serveoptional
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