🔥 Authentic Baingan Bharta (Smoky Eggplant Mash)

🔥 Authentic Baingan Bharta (Smoky Eggplant Mash)

A rustic North Indian dish made by fire‑roasting eggplant, then cooking it with onions, tomatoes, garlic, chilies, and spices.

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Used Roasted eggplant in a can 796 ml = 29 oz

1 large roasted eggplant = 10-12 oz so used 2-2.5 x this recipe

Added paprika to make it darker

Added cumin and mild mixed curry

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🥘 Ingredients (for 2–4 servings)

• 1 large eggplant (baingan)
• 3–6 garlic cloves (some for roasting, some for sautéing)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 green chili, chopped
• 1 teaspoon ginger, chopped or grated
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• ½ teaspoon turmeric (optional)
• Salt to taste
• 2–3 tablespoons oil
• Fresh coriander leaves for garnish

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🔥 Step 1 — Roast the Eggplant (for smoky flavour)

• Make 4–6 small slits in the eggplant and insert halved garlic cloves inside.
• Roast directly on an open flame, turning every 1–2 minutes, until the skin is fully blistered and the eggplant becomes soft (8–12 minutes).
• Let it cool, then peel off the charred skin and mash the flesh.

Tip: Roasting on open flame gives the best smoky flavour. Oven roasting works but is less smoky.

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🍅 Step 2 — Prepare the Masala

• Heat oil in a pan and add nigella seeds (optional).
• Add chopped garlic, ginger, green chili, and onions. Sauté until onions soften (don’t brown).
• Add tomatoes, red chili powder, coriander powder, turmeric, and salt.
• Cook until tomatoes turn soft and the oil begins to separate.

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🥄 Step 3 — Combine & Cook

• Add the mashed roasted eggplant to the masala and mix well.
• Cook for 4–7 minutes on medium heat, stirring occasionally.
• Optional: Add boiled green peas for a Punjabi variation.
• Finish with chopped coriander leaves.

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🍽️ Serve With

• Roti, paratha, naan, or even toasted bread.

Oven Roasted Mackerel with Lemon & Herbs

 

Oven Roasted Mackerel with Lemon & Herbs

This recipe uses simple ingredients that complement the rich flavor of the fish.

Ingredients: 

• 2 whole mackerel, cleaned and gutted (head on is optional)
• 1 lemon, thinly sliced, plus extra wedges for serving
• 4 tbsp olive oil
• A handful of fresh herbs (dill, parsley, rosemary, or thyme work well)
• 2-3 cloves of garlic, minced (optional)
• Salt and freshly ground black pepper to taste 

Instructions: 

1. Prep the oven and fish: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly oil it to prevent sticking. Rinse the mackerel under cold water and pat dry with paper towels.
2. Season the fish: Make two or three shallow diagonal cuts (slashes) on both sides of each fish; this helps the flavors penetrate. Rub the inside cavity and the outside skin generously with salt and pepper.
3. Stuff the cavity: Stuff the cavity of each fish with the lemon slices and fresh herbs. You can also add minced garlic here.
4. Add oil and bake: Drizzle the outside of the fish with the olive oil. Place the prepared mackerel on the lined baking sheet.
5. Cook: Bake for approximately 20-25 minutes. The fish is cooked when the flesh near the bone is opaque and flakes easily with a fork, or when the eyes have turned white.
6. Serve: Carefully transfer the fish to a serving platter using two spatulas. Squeeze fresh lemon juice over the hot fish and serve immediately with additional lemon wedges. 

 

Baked Mackerel Fillets

 

INGREDIENTS   

 2 mackerels

4 slices lemon

4 garlic cloves

1 tsp granulated garlic

1 tsp salt

1 tsp smoked paprika

2 tbsp olive oil

1/2 tsp ground pepper

INSTRUCTIONS   How to cook mackerel fillets

Preheat the oven at 350 degrees. Prepare the mackerel, wash it well, scatter it well with pepper and salt. Season it with the mixture of spices: smoked paprika, granulated garlic, and olive oil.

Place the fillets on a baking tray covered with parchment paper. Place the fish fillets with the skin up, it will get golden and will keep all the juices inside. Slice a lemon and put it under the mackerel fillets. Crush some garlic cloves and also add it to the lemon slices.

 Place the baking tray in the preheated oven for about 20 minutes. Let it rest at room temperature for about 10 minutes.