This Barbeque, BBQ mashed eggplant with tomato and garlic is very simple to make but same time it is full of bold flavor. I usage a very basic ingredients but the charcoal cooking method makes it taste special. Every bite has that deep smoky touch that you cannot get from regular cooking.
If you love easy recipes with real flavor, this one is perfect for you.
Actualy I burn charcoal to make some other foods, and the last moment remaining heat in my coal basket, I made this recipe to utilize the whole potential of the coal. This recipe took me around 20 minutes, from preparation to cooking.
About Barbeque Mashed Eggplant
This recipe is inspired by traditional village-style cooking, and my grandmother taught me how to prepare it, where vegetables are slow-roasted over charcoal. That natural smoke gives the dish its unique taste.
I like making this recipe when I want something simple but satisfying. There are no heavy spices, no complicated steps, just fresh ingredients and slow cooking. I always pair it with my litti, rice, and chapati.
The best part is how the eggplant becomes soft and creamy after roasting, while the garlic and tomato add depth and slight tanginess. Mustard oil at the end brings everything together with a strong, authentic flavor.
This is the kind of food that feels homemade, comforting, and real.
Ingredients You Will Need
- Eggplant – I used medium size round shaped eggplant for this recipe.
- Tomato – Adds a light tanginess and balances the richness of the eggplant. I higly recomment to include some tomato in your mash.
- Green chilies – Give a fresh heat. You can adjust based on your spice level. Here you can also add Anaheim pepper that works great.
- Garlic – Roasting garlic makes it sweet and deep in flavor. It is very important for taste.
- Onion – Adds crunch and freshness at the end. I used freshly chopped onion for more crunch. Spring onion also work good to make it versatile.
- Mustard oil – Gives a strong, authentic flavor. Just a little makes a big difference.
- Salt – Enhances all the flavors. I used black salt.
How To Make BBQ Mashed Eggplant With Tomato & Garlic
1. Wrap the eggplant, tomato, garlic, and green chilies separately in aluminum foil after lightly brushing each with olive oil.
2. Place them in a charcoal basket and put a few pieces of hot charcoal on top. Let them cook for 15–20 minutes, depending on the size of the eggplants.
3. Remove from heat and carefully unwrap the foil, as everything will be very hot. Use kitchen tongs or heat-resistant gloves for safety.
4. Peel the eggplant if needed and transfer all the roasted ingredients to a bowl.
5. Mash them well using a potato masher. If you do not have one, use the flat bottom of a cup.
6. Add chopped onion, mustard oil, and salt. Mix and mash gently until everything is well combined.
7. Your smoky BBQ mashed eggplant with tomato and garlic is ready to serve.
Expert Tips To Make Delicious Mashed Eggplant
- Use fresh and firm eggplants for the best taste and avoid ones with too many seeds.
- Roast the vegetables until they are fully soft from inside for a rich smoky flavor.
- Cook slowly on charcoal and do not rush, as slow roasting gives better taste.
- Mash the ingredients while they are still warm, so they blend or mash smoothly.
- Adjust the number of green chilies based on your spice preference.
- Add mustard oil at the end to keep its strong aroma and authentic flavor.
Best Serving and Pairing Suggestion
This smoky mashed eggplant tastes best when served hot.
You can enjoy it with soft roti, crispy paratha, or simple steamed rice. It also pairs very well with dal for a complete meal.
I personally like to pair it with a litti and choka.
If you want to keep it light, you can serve it as a side dish with any Indian meal. The smoky flavor makes even a simple plate feel special.
FAQs
Yes, you can roast the vegetables on a gas stove or in an oven. But charcoal gives the best smoky flavor.
Peeling is optional. If the skin is too burnt or thick, you can remove it easily after roasting.
Yes, but mustard oil adds a strong and authentic taste. You can replace it with any cooking oil if needed.
Sometimes eggplant can be slightly bitter. Using fresh eggplant and proper roasting helps reduce that taste.
Yes, you can store it in the fridge for 1–2 days. Reheat it on a pan before serving.
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BBQ Mashed Eggplant With Tomato & Garlic
Ingredients
- 2 medium eggplants
- 2 medium tomatoes
- 3 green chilies
- 2 whole garlic bulbs
- 1 medium onion (finely chopped)
- ½ tablespoon mustard oil
- salt to taste
Instructions
- Wrap the eggplant, tomato, garlic, and green chilies separately in aluminum foil after lightly brushing each with olive oil.
- Place them in a charcoal basket and put a few pieces of hot charcoal on top. Let them cook for 15–20 minutes, depending on the size of the eggplants.
- Remove from heat and carefully unwrap the foil, as everything will be very hot. Use kitchen tongs or heat-resistant gloves for safety.
- Peel the eggplant if needed and transfer all the roasted ingredients to a bowl.
- Mash them well using a potato masher. If you do not have one, use the flat bottom of a cup.
- Add chopped onion, mustard oil, and salt. Mix and mash gently until everything is well combined.
- Your smoky BBQ mashed eggplant with tomato and garlic is ready to serve.
Notes
- Use medium-sized eggplants for better texture and taste.
- Charcoal roasting gives the best smoky flavor, but you can use a gas stove if needed.
- Mash while warm for a smooth consistency.
- Adjust green chilies based on your spice level.
- Add mustard oil at the end for authentic flavor.
