Baingan ka Bharta | Roasted Eggplant Mash | Smoky roasted eggplant cooked with a mix of caramelized onions, tomatoes and spices.
Baingan ka bharta is a simple yet flavorful dish that’s a perfect meal addition when you want something warm and comforting. “Bharta” in Hindi translates to anything that is mashed and “Baingan/Baigan” are eggplants/aubergines. Although Baingan ka bharta is something I grew up eating, I felt indifferent towards it during my childhood years. Ever since I started cooking in my own kitchen however, I find myself craving and appreciating the simple home cooked meals my parents made for us more and more! This dish is a perfect example and is now one of my favorite meals as an adult. I get tempted just thinking, or writing about it!
Like so many Indian dishes, every household has their own variation, making the recipe personal to their families. The traditional North Indian preparation method for the eggplant is to be roasted in a tandoor; clay oven to give it that smoky flavor. Since most home kitchens are void of a tandoor, the eggplant can be broiled in the oven or roasted over an open flame before peeling. I prefer the later as I feel when the skin chars over the open flame the eggplant pulp partakes the smoky taste.
I’m sharing both options in the recipe below. When selecting your eggplants, choose medium, deep purple ones that are light in weight compared to their counterparts, this will result in a more tender eggplant with less seeds.
- 2 medium eggplants, approx. 1 lbs
- 6-8 garlic cloves
- 1 cup red onion, chopped
- ½ cup tomato, diced
- 2 tablespoon cooking oil of choice
- 2 teaspoon minced ginger
- 1 teaspoon jeera/cumin
- 1-2 small green chili, chopped
- ½ teaspoon dhaniya/coriander powder
- ¼ teaspoon lal mirchi/red chili powder
- ⅛ teaspoon haldi/turmeric powder
- 1½ teaspoon salt; adjust to taste
For garnish: - Fresh lemon juice
- Freshly chopped dhaniya/cilantro
- Prepare the eggplants by making X cuts and stuffing the garlic cloves inside. Rub the eggplant with oil. Roast your eggplant (on open flame or using the oven)
- Stove Top: Place the garlic studded eggplant on the fire, roasting it for 3-4 minutes turning frequently with tongs. Char the eggplant on all sides.
- Oven Method: Alternatively, you can bake the eggplant for 25 minuets, in a 400F oven. Turn every 7-8 minuets ensuring all the sides are roasted.
- Once the skin is roasted and the eggplant is soft, remove it and place in a bowl. Cover the bowl with cling wrap or a lid that fits well. Let sit for 5-7 minuets so the eggplants build steam inside the bowl. After steaming, the skin should peel off with ease. Discard the skin, chop the pulp and and keep aside.
- In a heavy bottom pan on medium heat, warm oil and add jeera/cumin.
- Once the jeera starts to sputter, add the fresh ginger, green chilis and chopped onions. Cook until the onion starts to soften and become pinkish translucent.
- Once the onions are soft, add tomatoes and cook down for 5-7 minutes until the mixture thickens up. Add the roasted eggplant along with the salt, haldi, lal mirch and dhaniya powder.
- Let cook for 3-4 minutes before adding diced tomatoes.
- Cook for another 4-5 minutes before turning off heat and adding a few squeezes of fresh lemon juice.
- Mix well and garnish with fresh dhaniya/cilantro. Serve hot with rotis, naan or rice.
looks great Nisha, my husband loves a good bharta, will try your recipe soon!
Oh, Nisha- this is by far my favorite dish!!! I add peas too! Thank you for all that you share.
Yay I am so glad 🙂