Charred Eggplant Bharta Wraps with Fresh Mint Chutney

Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine Indian

Servings 4 Wraps

Propane or charcoal grill / gas stove burner For roasting eggplants. If you don’t have either, a broiler (oven) or pan on high heat works as an alternative.
Large skillet or kadhai To sauté onions, spices, and cook the baingan bharta filling.
Mixing bowls One for chutney, one for eggplant.
Food processor or mortar and pestle To grind the nutty-sweet mint chutney.
Spatula or masher To mash roasted eggplant.
Knife and Cutting Board For chopping all fresh ingredients.
Tongs For handling hot eggplants on the grill.

3 medium eggplants preferably tender Indian eggplants for eggplant dishes authenticity
1 medium onion finely chopped
2 large tomatoes finely chopped
3 garlic cloves minced
1- inch ginger minced
2 green chilies chopped (adjust to taste)
½ tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
2 tbsp vegetable oil or neutral oil
2 tbsp fresh cilantro chopped

4 large whole wheat chapatis or tortillas or use bhakri, if you want a thicker rustic flatbread
Butter or oil to warm chapatis

Wash and pat dry the eggplants. Prick a few holes in them so steam escapes while roasting. Roast them directly on a gas burner or grill, turning with tongs every 2–3 minutes until the skin is charred and the flesh very soft (about 15–18 minutes). Alternatively, broil in an oven for 25–30 minutes. Once done, place into a bowl and cover to let steam for 10 minutes; this helps peel off the charred skin easily.

While eggplants steam, combine mint leaves, cilantro, green chilies, garlic, lemon juice, salt, sugar, and water in a food processor. Grind to a smooth but slightly coarse paste. Taste and adjust salt or lemon if needed. Transfer to a small bowl and set aside.

Heat oil in a skillet over medium heat. Add cumin seeds and allow them to sizzle. Then add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn translucent and golden (about 5–7 minutes).

Add turmeric, red chili powder, coriander powder, and salt. Cook for another 2 minutes, stirring so spices bloom. Then add the chopped tomatoes, and cook until they soften and the oil begins to separate (about 4–5 minutes).

Remove peels from roasted eggplants, discarding the charred skin. Mash the flesh lightly with a masher or spatula, keeping some texture. Add the mashed eggplant to the skillet, stirring into the spice-onion-tomato mix. Cook for 4–5 minutes, stirring occasionally. Finish with garam masala and fresh cilantro.

Heat a separate skillet lightly greased with butter or oil. Warm each chapati or bhakri for 30 seconds on each side until soft and slightly toasted.

Lay out a warm chapati, spread about 2 tbsp mint chutney in a line down the center. Spoon ½ cup of baingan bharta filling on top. Add optional sliced onion, cucumber ribbons, and greens. Roll up tightly into a wrap. Secure with parchment or foil if needed.

Slice each wrap in half and serve immediately. They go great with packaged chips or a bowl of vegetable soup for a full meal.