Baingan Bharta is my go-to for a quick, flavorful dinner inspired by my favorite dhaba in Delhi. The eggplant is roasted to smoky perfection in 20-30 minutes, and then it’s just a matter of sautéing and spices! Everything comes together in under 30 minutes, so it’s perfect for busy nights.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Rich and smoky flavor. Roasted eggplant is mashed and combined with aromatic spices, garlic, and onions to create a satisfying, rich, smoky flavor.
- Healthy dish. What I love about this recipe is that it’s packed with hearty vegetables and it’s low in fat and calories.
- Naturally vegan and gluten-free so that everyone can enjoy it.
📋 Ingredients and notes
To make this baingan bharta recipe, you’ll need eggplant, vegetable oil, cumin seeds, onions, tomatoes, green chilli, ginger, garlic cloves, turmeric powder, coriander powder, red chili powder, salt, fresh cilantro, and lime.
Variations & Substitutions
- Eggplant. Use a smooth, ripe medium-sized eggplant for roasting.
- Tomato. Use fresh or canned diced tomatoes.
- Green chili. You can also use jalapeños, serrano peppers, or red chili powder to add a spicy kick.
- Ginger. Freshly minced ginger is best for this recipe, but you can also use ginger paste.
- Spices. I used cumin powder, turmeric powder, coriander powder, and salt. You can also use garam masala.
- Fresh lime. It’s optional, but I like to add lime juice for a bright, zesty flavor.
🍆 Two ways to roast eggplant
Oven method:
Step 1:
Pierce the eggplant with a fork several times. Roast it over an open flame or preheated oven at 450°F (200°C) until the skin is charred and the inside is soft, about 20-30 minutes. Turn regularly to ensure even cooking. Check after 15 minutes, every 5 minutes.
Step 2:
Once done, cool the eggplant, peel off the charred skin, and mash the flesh with a fork or potato masher.
Stovetop method
I realize everyone doesn’t have a gas stove (I didn’t until recently) so I prefer the oven method most times. But if you have a stove with an open flame, you can follow these instructions instead.
Step 1:
Place the eggplant directly on a gas stove burner. Turn the burner to medium-high heat. Using metal tongs, rotate the eggplant every few minutes until the skin is charred and the flesh inside is soft (about 15-20 minutes).
Step 2:
Once the eggplant is fully charred and softened, remove it from the heat and let it cool for a few minutes.
Step 3:
Once it’s cool enough to handle, use your fingers or a knife to peel off the eggplant flesh.
📖 How to make baingan bharta
Step 1:
Heat oil in a pan on medium heat. Add cumin seeds and let them sputter.
Step 2:
Add chopped onions and sauté until they turn golden brown.
Step 3:
Add ginger, garlic, and green chilies. Cook for a couple of minutes until the raw smell disappears.
Step 4:
Mix in the chopped tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes are completely soft and oil starts to separate from the mixture.
Step 5:
Add the mashed eggplant to the pan. Stir well to combine it with the tomato and spice mixture. Cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld together.
Step 6:
Season with salt and adjust spices according to your taste. Garnish with cilantro and serve with flatbread or rice!
Shruthi’s Top Tip
Pierce the eggplant thoroughly before roasting to prevent it from bursting. Let the roasted eggplant cool in a covered bowl – this helps steam it further and makes peeling the skin easier.
- Crush the roasted eggplant with a fork instead of blending it to maintain a slightly chunky texture.
- When sautéing the onions, add a pinch of salt to help them cook faster and evenly.
- Cook the tomato and spice mixture until the oil starts to separate, indicating the spices are well-cooked and flavors are developed.
👩🏽🍳 Troubleshooting FAQs
You’ll know the eggplant is fully roasted when the skin is completely charred, and the flesh inside feels soft when you press it with tongs. If it’s still firm, continue roasting for a few more minutes.
After mashing the eggplant, let it sit in a fine mesh strainer for a few minutes to drain any excess water. This helps achieve the right consistency for the dish.
Roasting the eggplant over an open flame instead of in the oven will give a much smokier flavor. Alternatively, you can add a small piece of charcoal to the dish during the final cooking stage for a few minutes and cover the pan to infuse the smoke.
🍴 How to serve baingan bharta
You can serve this delicious baingan bharta recipe with a side of Indian flatbread like roti, chapati, naan, or parathas. I also like to serve it with plain basmati rice or jeera rice when I want a more filling meal. For side dish pairings, try out my authentic bombay potatoes or beans poriyal.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, you can microwave it for 1-2 minutes or until completely warmed through. To freeze, store in a freezer-safe bag for up to 3 months.
🍴 More delicious Indian recipes
If you like this recipe, check out my other delicious Indian recipes:
Authentic Dal Tadka (Stovetop, Instant Pot)
Authentic Bombay Potatoes (Spicy Indian Potatoes)
Authentic Chana Masala
Kitchari
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Ingredients
- 1 eggplant, large
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, medium, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 2 green chilies, chopped (adjust to taste)
- 2 tomatoes, medium, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ¼ teaspoon salt
- 1 tablespoon fresh cilantro, chopped for garnish
- 1 tablespoon lime, optional
Instructions
Oven method:
- Pierce the eggplant with a fork several times. Roast it over an open flame or preheated oven at 450°F (200°C) until the skin is charred and the inside is soft, about 20-30 minutes. Turn regularly to ensure even cooking. Check after 15 minutes, every 5 minutes.
- Once done, cool the eggplant, peel off the charred skin, and mash the flesh with a fork.
Stove method:
- Place the eggplant directly on a gas stove burner. Turn the burner to medium-high heat.
- Using metal tongs, rotate the eggplant every few minutes until the skin is charred and the flesh inside is soft (about 15-20 minutes).
- Once the eggplant is fully charred and softened, remove it from the heat and let it cool for a few minutes.
- Once it's cool enough to handle, use your fingers or a knife to peel off the charred skin.
Cook baingan bharta:
- Heat oil in a pan on medium heat. Add cumin seeds and let them sputter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger, garlic, and green chilies. Cook for a couple of minutes until the raw smell disappears.
- Mix in the chopped tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes are completely soft and oil starts to separate from the mixture.
- Add the mashed eggplant to the pan. Stir well to combine it with the tomato and spice mixture. Cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld together.
- Season with salt and adjust spices according to your taste. Garnish with cilantro and serve with flatbread or rice!
Notes
- Crush the roasted eggplant with a fork instead of blending it to maintain a slightly chunky texture.
- When sautéing the onions, add a pinch of salt to help them cook faster and evenly.
- Cook the tomato and spice mixture until the oil starts to separate, indicating the spices are well-cooked and flavors are developed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so excited to try this recipe. My mom grew up in Calcutta, India and her family make similar vegetable dishes. This is a little different and I can already taste it! Thank you for posting it and all of your delicious Indian recipes. They feel like home to me!