Full Recipe
Author
Food Network Kitchen | 2022-04-26
Description
This smoky roasted eggplant dish from India is one of my favorites. It's served as a main course, as part of a selection of dishes in a thali. Different versions are made in various parts of the country but this Punjabi recipe is the most popular. The best flavor and smokiness comes from roasting the eggplant on a direct flame or grill. I never add dried spices to my baingan bharta in order to really taste the smoky eggplant with sweetness from the onions, tang from the tomatoes, a little heat from the green chiles and a burst of freshness from the cilantro. It's precisely this combination of flavors that makes this dish so amazing!
