Smoky Baingan Bharta with Warm Roti

Steps

1. Step 1

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a rimmed baking sheet with foil. Prick each eggplant 6 to 8 times all over with a fork (this keeps them from bursting), rub them lightly with oil, and set them on the sheet.

   5 min

   • 2 large globe eggplants (about 2 lb total)
   • 1 tsp neutral oil or ghee
2. Step 2

   Broil the eggplants, turning them with tongs every 6 to 8 minutes, until the skin is blackened and blistered all over and the eggplants have collapsed and feel completely soft when pressed, 24 to 30 minutes. Transfer to a bowl and let them cool until you can handle them, about 10 minutes.

   30 min, hands-off

   • 2 large globe eggplants (about 2 lb total)
3. Step 3

   While the eggplants roast, make the roti dough: stir the flour and salt together in a bowl, drizzle in the oil, then add the warm water a little at a time, mixing with your hand until it comes together. Knead on the counter for 5 minutes until smooth and soft (add a splash more water if it feels stiff). Cover with a damp towel and rest 20 to 30 minutes.

   30 min

   • 2 cups whole wheat flour (atta), plus more for dusting
   • 1/2 tsp salt
   • 1 tbsp neutral oil
   • 3/4 cup warm water
4. Step 4

   Peel the blackened skin off the cooled eggplants and discard it along with the stems. Put the flesh in a bowl and mash it to a rough, chunky pulp with a fork. Pour off any very watery liquid.

   5 min

   • 2 large globe eggplants (about 2 lb total)
5. Step 5

   Heat the remaining oil or ghee in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant. Add the onion and cook, stirring now and then, until golden at the edges, 7 to 8 minutes.

   9 min

   • 2 1/2 tbsp neutral oil or ghee
   • 1 tsp cumin seeds
   • 1 large onion
6. Step 6

   Stir in the ginger, garlic and green chilies and cook 1 minute, until fragrant. Add the tomatoes, turmeric, coriander, chili powder and salt. Cook, mashing the tomatoes with your spoon, until they break down into a thick paste and the oil starts to separate at the edges, 8 to 10 minutes.

   11 min

   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 1–2 green chilies (serrano or Indian)
   • 3 medium tomatoes
   • 1/2 tsp ground turmeric
   • 1 tsp ground coriander
   • 1/2 tsp red chili powder or cayenne
   • 1 tsp salt
7. Step 7

   Add the mashed eggplant and stir it into the masala. Simmer over medium-low heat, stirring every few minutes, until thick and glossy, 10 to 12 minutes. Stir in the garam masala, cilantro and lemon juice, then taste and add more salt as needed. Keep warm.

   12 min

   • 2 large globe eggplants (about 2 lb total)
   • 1/4 tsp salt
   • 1/2 tsp garam masala
   • 1/3 cup cilantro
   • 1 tbsp lemon juice
8. Step 8

   Divide the rested dough into 8 balls. On a lightly floured counter, roll each into a thin 7-inch round, keeping the rest covered.

   10 min

9. Step 9

   Heat a dry skillet or griddle over medium-high. Cook one roti at a time: about 45 seconds, until small bubbles form, then flip and cook 45 seconds more, pressing the edges gently with a folded towel so it puffs. Brush with melted butter or ghee and stack in a towel-lined bowl to stay warm. Serve the bharta hot with the roti.

   12 min

   • 2 tbsp butter or ghee

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026