Air-Fried Baingan Bharta: A Quick, Easy, And Healthy Treat!

Baingan Bharta is a popular vegan dish from North India, made with roasted mashed eggplant, sautéed in onion, garlic, tomatoes, and spices. The dish is full of delightful flavours and is best made in an air fryer, which cooks the dish to perfection. The best eggplants to use are large purple ones that are firm and have a glossy skin. The dish can be served as a dip with naan or roti, or as a side dish with rice.

How to roast the eggplants in an air fryer

Preparation:

Firstly, rinse your eggplants and pat them dry. You can use 2 eggplants, as in the Raindropstosunshine blog recipe, or a larger number, like the 6-8 baby eggplants used in the Kitchenpostcards recipe.

Slits and seasoning:

Make slits in the eggplants. You can make 3 or 4 slits, as recommended by Swasthi's Recipes, or go up to 6, like in the Profusion Curry recipe. You can insert a garlic clove in each slit, as Profusion Curry and Swasthi's Recipes suggest, or fill the slits with a spice rub, as in the Kitchenpostcards recipe. Brush the eggplants with oil, as most recipes suggest, or apply it with your palms, as Piping Pot Curry recommends.

Air fryer settings:

Place the eggplants in the air fryer basket. Set the temperature to between 350 and 400° Fahrenheit. You can air fry for about 10 minutes, as Raindropstosunshine recommends, or for longer, up to 25 minutes, as in the MyYellowApron recipe. Remember to turn the eggplants halfway through cooking.

Testing and peeling:

When the eggplants are wrinkled and charred, they are ready. You can test this by inserting a knife or fork into the centre of the eggplant; if it passes through without resistance, the eggplant is done. Then, let the eggplants cool and peel off the burnt skin.

How to make the onion-tomato masala

To make the onion-tomato masala, heat some oil in a pan. Once hot, add the cumin seeds and sauté for a minute. Then, add the chopped chillies and cook for a minute. Next, add the chopped onion, salt, and turmeric powder. Cook until the onion is translucent. This should take about 3 to 4 minutes on medium heat.

Now, add the chopped tomatoes, lower the heat, and cover the pan. The tomatoes should cook for 8 to 9 minutes. You'll know the onion-tomato masala is ready when oil starts to ooze out and the tomatoes are uniformly cooked and have a sauce-like texture.

How to serve baingan bharta

Baingan Bharta is a versatile dish that can be served in multiple ways. Here are some suggestions:

As a Side Dish

Baingan Bharta is often served as a side dish with rice, dal, roti, paratha, naan, or bread. It can accompany a variety of Indian curries and dishes, such as Dum Aloo, Punjabi Dum Aloo, Paneer Jalfrezi, or Dal Makhani.

As a Dip

You can also serve Baingan Bharta as a dip with crackers, crostini, toast, or fresh vegetables like carrots, cucumbers, and broccoli. It can be a part of a Mediterranean Mezze platter or charcuterie board, paired with dips like Greek Tzatziki, Cilantro Hummus, or Vegan Olive Tapenade.

As a Spread

The dish can be spread on bread and topped with an egg for a delicious roasted eggplant toast.

As a Panini

For a heartier option, Baingan Bharta can be stuffed between two slices of bread to make a flavourful eggplant panini.

Traditional Serving

In a typical Indian thali-style dinner serving, Baingan Bharta is served with hot, freshly made roti, parathas, or steamed white basmati rice. It is often accompanied by fresh pickled onions, lemon wedges, and spicy green chillies on the side.

Additionally, Baingan Bharta can be served with raita, a yoghurt-based condiment, to balance out the spice level of the dish.

Choosing the right eggplants

• Look for large purple eggplants: While you can use other varieties like Sicilian, Japanese, or Chinese eggplants, traditional Baingan Bharta is typically made with large purple eggplants, also known as Globe or Italian eggplants. These eggplants have a lot of meaty flesh inside, making them ideal for this dish.
• Firm and glossy skin: Choose eggplants with smooth, firm, and glossy skin. Avoid eggplants with blemishes or a dull appearance. The skin should be even and free from brown streaks, as these indicate over-maturity and the presence of more seeds. Eggplants with fewer seeds will have a better flavour and a smoother texture once cooked.
• Size and weight: Aim for eggplants that weigh around 450 to 500 grams (1.1 lbs). A little larger or smaller is also fine. You can adjust the cooking time accordingly.
• Freshness: Look for eggplants that feel firm and heavy for their size. The skin should be taut and shiny, and the stem should be bright green and freshly looking. Avoid eggplants with shrivelled or dry-looking stems.
• Avoid over-matured eggplants: Over-matured eggplants tend to have more seeds and a bitter taste. They also have a softer texture and may not hold up well during cooking.
• Check for blemishes: Inspect the eggplants for any bruises, cuts, or discolouration. Avoid eggplants with noticeable blemishes as they may affect the taste and texture of the final dish.

Remember, choosing the right eggplants is the first step in creating a delicious and authentic Baingan Bharta. Take your time to select the best eggplants, and you'll be well on your way to making a mouthwatering dish!

Storing and reheating baingan bharta

Baingan bharta is best served fresh, but it can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen in a freezer-safe container for up to a month.

To reheat, simply place the container in the fridge overnight to defrost, then warm up in the microwave or on the stovetop until heated through. Sprinkle with chopped cilantro just before serving.

Frequently asked questions