Roasted Eggplant Tomato Relish (Biagan Bharta)

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Servings: 2 Difficulty: Advanced
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A smoky, aromatic Indian relish perfect for pairing with rice or flatbreads
Roasted Eggplant Tomato Relish (Biagan Bharta recipe image
Roasted Eggplant Tomato Relish (Biagan Bharta recipe image
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Roasted Eggplant Tomato Relish (Biagan Bharta)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 30.8

Description

This traditional Biagan Bharta is a rustic and deeply flavorful side dish that showcases the smoky essence of charred eggplant. The pulp is mashed and tempered with popping mustard and cumin seeds, then simmered with fresh tomatoes, onions, and green chilies for a vibrant balance of heat and tang. The texture is soft and relish-like, making it an ideal accompaniment to steamed rice, roti, or parathas. It is a versatile vegan dish that captures the comfort of home-cooked Indian cuisine. Whether served warm as a side or at room temperature as a condiment, this relish adds a robust, earthy depth to any meal. Simple ingredients transform into a complex flavor profile through the slow roasting process, delivering a dish that is both satisfying and easy to prepare for weeknight dinners or casual gatherings.

Ingredients

Directions

  1. Brush the eggplant all over with 1/2 teaspoon of oil.
  2. Preheat the broiler, prepare a charcoal grill, or place the eggplant directly over a gas burner flame.
  3. Cook the eggplant, turning occasionally, until the skin is completely charred and the pulp is soft, about 30 minutes.
  4. Let the eggplant cool briefly, then slit it open and scoop the pulp out onto a cutting board.
  5. Coarsely chop the eggplant pulp.
  6. Heat the remaining oil in a heavy skillet over medium-high heat.
  7. Add mustard seeds and cumin seeds; cook until they begin to pop, about 1 minute.
  8. Add the chopped onion, turmeric, and minced green chile to the skillet.
  9. Stir and cook the onion mixture for 2 to 3 minutes until fragrant.
  10. Add the chopped tomatoes, eggplant pulp, and curry powder to the skillet.
  11. Reduce heat to medium, cover, and cook, stirring occasionally, for about 6 minutes.
  12. Season to taste with salt and sugar.
  13. Garnish with chopped fresh cilantro.
  14. Serve warm or at room temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 30.8kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.6mg1%
Total Carbohydrate 5.7g2%
Dietary Fiber 1.9g8%
Sugars 2.8g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: In southern India, eggplant is roasted, peeled, and allowed to cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned with turmeric, mustard, and plenty of fresh curry leaves. It is served as a cooling salad alongside spicy dishes.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Tip: If using a gas burner to char the eggplant, ensure the flame is high and the eggplant is turned frequently to avoid burning the kitchen while achieving an even char.

Keywords: biagan bharta, eggplant, indian, relish, smoky, vegan, side dish, tomato, mustard seeds, cumin, charred, spicy, comfort food, rice accompaniment, vegetarian, roasted, curry, onion, chili, turmeric
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