Baingan Bharta

Baingan Bharta is an Indian-style roasted eggplant dish that is loved for its delicious smoky flavor. This Indian eggplant recipe is a must-try even by those who don't like eggplants.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 138kcal

Author Vandana Chauhan

Ingredients

Ingredients to roast the eggplant

1 large eggplant globe eggplant variety
½ teaspoon mustard oil/any other cooking oil of your choice
2 garlic cloves
1 green chili adjust as per taste

Other ingredients

1 medium-sized red onion finely chopped
2 medium-sized tomatoes finely chopped
1 inch ginger piece grated
3 garlic cloves minced
1 green chili finely chopped
¼ cup chopped coriander leaves
½ teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon red chili powder
¼ teaspoon turmeric powder
Salt as per taste
1 tablespoon mustard oil/ any other cooking oil

Instructions

Wash and pat dry the eggplant. Make 3-4 slits on it. Insert garlic cloves and green chili in the slits.
Apply some oil all over the eggplant and also inside the slits.
Put the eggplant over direct flame and roast. Keep on rotating until it gets evenly cooked from every side. Once the skin of eggplant gets completely charred and the flesh gets nicely cooked remove it from the flame and put on a plate. Allow reaching room temperature.
Once the eggplant cools down, remove the charred skin. If the eggplant is nicely cooked the skin will come out very easily. Discard the skin. Cut the stem and discard it too.
Put the roasted garlic, chili, and eggplant pulp in a bowl and mash with a fork or potato masher. Keep aside.
Heat oil in a pan and add cumin seeds. When the seeds start spluttering add chopped onion, ginger, and garlic. Saute until the onion becomes translucent.
Add all the spice powders and salt. Saute for around 30 seconds.
Add mashed eggplant and cook for around 3-4 minutes.
Spread a layer of tomatoes and chopped green chili over the eggplant. Don't mix. Cover the pot with a lid. Cook for around 6-7 minutes.
Remove the lid and mix the tomatoes with eggplant. Cook for another 2-3 minutes and then switch off the gas.
Garnish with chopped coriander leaves and serve hot with roti, paratha, naan, or rice.

Notes

Use globe or Italian eggplant to make baingan ka bharta.
Use a variety with fewer seeds
Roast the eggplant with patience. The skin will start leaving pulp once it's perfectly cooked.
Don't wash the roasted eggplants.
I have given more recipe tips and tricks inside the post, please follow them to make the most delicious bharta.

Nutrition