Indian-Inspired Fire-Roasted Baingan Bharta (Smoky Mashed Eggplant)

Ingredients (Serves 4-6)

For the Fire-Roasted Eggplant

• 3 large eggplants
• 2 tbsp olive oil (for brushing)

For the Masala Base

• 2 tbsp mustard oil or olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger paste
• 2 green chilies, finely chopped (adjust to spice level)
• 2 tomatoes, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp salt
• ½ tsp smoked paprika (for extra smokiness)
• 2 tbsp fresh coriander, chopped (for garnish)

Step-by-Step Instructions

Step 1: Fire-Roast the Eggplants

1. Light the 800 Firewood Camping Firepit using Bad Axe Beech Logs.
2. Let the fire burn for 20-30 minutes until the flames settle and embers form.
3. Brush the whole eggplants with olive oil to prevent drying.
4. Place them directly over the embers or on a grill grate/skewer, turning occasionally.
5. Roast for 15-20 minutes, until the skin is charred and the flesh softens.
6. Remove from heat, place in a covered bowl, and let steam for 5 minutes (this helps loosen the skin).

Step 2: Peel and Mash the Eggplant

1. Once cooled, peel off the charred skin, keeping only the soft, smoky flesh.
2. Mash the eggplant with a fork or potato masher until smooth.

Step 3: Prepare the Masala Base

1. Heat mustard oil or olive oil in a cast iron pan over medium heat.
2. Add cumin seeds and let them splutter for 30 seconds.
3. Add chopped onions and sauté for 3-4 minutes until golden.
4. Stir in garlic, ginger paste, and green chilies, cooking for 1 minute until fragrant.
5. Add chopped tomatoes, coriander powder, turmeric, salt, and smoked paprika.
6. Cook for 5 minutes, stirring occasionally, until the tomatoes break down.

Step 4: Combine the Eggplant and Masala

1. Add the mashed eggplant to the masala mixture.
2. Stir well and let it cook for 5 minutes to blend the flavors.
3. Sprinkle garam masala and mix thoroughly.

Step 5: Serve and Enjoy

1. Garnish with fresh coriander.
2. Serve hot with naan, roti, or basmati rice.

Expert Tips & Troubleshooting

How to get the best smoky flavor

• Roast the eggplant directly over fire, not just on a grill.
• Use Bad Axe Beech Logs to create the perfect smoky aroma.

How to avoid a bitter taste

• Make sure the eggplant is fully roasted—undercooked eggplant can be slightly bitter.
• Let it steam for 5 minutes before peeling to remove any excess bitterness.

How to enhance the flavor

• Drizzle with ghee before serving for extra richness.
• Add a squeeze of lemon juice to brighten the flavors.

Serving Suggestions & Variations

• Serve with yogurt raita and fresh naan.
• Add grilled paneer cubes for extra protein.
• Mix with roasted chickpeas for more texture.