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Smoky Baingan Bharta Roasted Mashed Eggplant Recipe

Published: Sep 7, 2021 · Modified: Nov 22, 2021 by Enozia Zehra · This post may contain affiliate links · Leave a Comment

Are you looking for a side dish to pair with your Indian curries and mains? This baingan bharta recipe is an absolute must-try. The complex blend of smoky and tangy flavors in this roasted mashed eggplant recipe will have you thinking it took hours to make the dish, but in reality, it is super easy to make. 

So let's dive right into it, shall we?

Cream plate of mashed eggplant and roti on black tablecloth

What is Baingan Bharta?

Baingan bharta quite literally means smashed eggplant, and is exactly what it sounds like. The glorious purple-hued veggie is first roasted on an open flame till it gets that nice char on its outside and is then sautéed with onions, tomatoes, and spices. 

Is Baingan Bhrata Healthy?

Yes. As a low-calorie and low-fat food, it is often considered a healthy dish. What you serve alongside the baingan bhrata is what will determine if the meal itself would be considered healthy.

Baingan Bharta on cream plate with onions and roti

Where is Baingan Bhrata From?

Generally, this dish is considered a South Asian recipe, but in particular, it is most often seen in India, Bangladesh, and Pakistan. This version is one found often in Indian kitchens.

How Do I Pick the Right Eggplant?

By now, you already know that the eggplant is the hero of the dish, and naturally, choosing the right eggplant to whip up this recipe is super important to get the perfect texture and flavor. Here are a few things you must keep in mind while buying the eggplant. 

Always choose a large eggplant that has a uniform purple color. Run your hands over the eggplant to check for any bumps or pits, and scan for any discoloration or spots. Such eggplants tend to have a better texture have a more intense flavor. 

Avoid choosing eggplants that have brown streaks on them, since they have more seeds. If, after the roasting process, you find seeds, scoop them out using a spoon. 

Remember to have the eggplant at room temperature before you grill it. 

Mashed eggplant curry on white plate with roti and onions next to lemon wedge

Ingredients You’ll Need

You'll just need some basic pantry essentials to whip up this easy Baigan bharta recipe. 

For the Roasted Eggplant

  • Eggplant
  • Garlic
  • Green chiles (whole)

For the Baingan Bharta

  • Oil
  • Cumin seeds
  • Onions
  • Tomatoes
  • Turmeric powder
  • Red pepper flakes
  • Cumin powder
  • Coriander powder
  • Salt
  • Corander leaves
Wooden bowl holding eggplant, chiles, and garlic

Kitchen Tools Needed

  • Knife
  • Bowl
  • Deep sided skillet
  • Wooden spoon
  • Masher tool

How to Make Baigan Bharta

Cut 2 deep vertical slits in the side of the eggplant. Stuff the garlic cloves and green chiles into the slits so they are deep inside the vegetable and won't fall out when roasting.

Wooden bowl with eggplant on top that has slit on side with chiles and garlic inside

Over an open flame roast the eggplant for 8 to 10 minutes, until it softens and is nicely charred on the outside. Set it aside to cool.

Roasted eggplant on wire rack

Once the eggplant is cool, carefully peel off the skin and discard.

Mash the eggplant with garlic and green chiles until mostly smooth.

Wooden bowl with mashed eggplant and chiles

In a small skillet, heat oil over medium heat and add in the cumin seeds. Cook for 1 to 2 minutes until the seeds crackle.

To the skillet, add the onions and cook for 2 to 3 minutes, stirring regularly, until they are translucent.

Red skillet with onions and cumin seeds in oil

Add the tomatoes, turmeric powder, red pepper flakes, cumin powder, coriander powder, and salt then stir to combine well. Cook an additional 1 to 2 minutes until tomatoes have softened.

Tomatoes and spices in skillet

Add the mashed eggplant mixture to the pan and stir to combine.

Eggplant mash in skillet with tomatoes

Cook for an additional 2 minutes to heat through and combine flavors.

Baingan bharta in red skilet

Garnish with fresh coriander leaves.

Eggplant mash in skillet topped with coriander leaves

Serve with roti, onions, or dal.

Baingan bharta in skillet topped with coriander next to plate of fresh roti

Tips & Tricks to Nail the Baingan Bharta Recipe

And of course, you wouldn't want to miss out on some handy tips and tricks which will ensure your Baingan bharta recipe is a success! 

  • You might come across recipes that run you through the process of making the Baingan bharta in a microwave or oven, or even an Instant Pot for that matter. While you can obviously give them a try, roasting the eggplant on an open flame is what gives it that unique smoky flavour. 
  • Patience is key when it comes to roasting the eggplant. Depending on the size, it will take anywhere between 10-15 minutes to completely roast the eggplant until the inside is cooked and tender too. The ideal stage is when the charred skin begins to fall off the eggplant. 
  • To check if the eggplant is cooked or not, pierce a fork or a knife through its centre. If there is some resistance, you might want to give it a few extra minutes to cook completely. 
  • If you're roasting your eggplant in an oven, but still don't want to miss out on the charred flavor, you can heat a 2-3 inch peice of charcoal, place it in a small bowl, and then place the bowl inside the pot with the finished Baingan bharta. Then, add a few drops of oil on the peice of charcoal and quickly cover the pot with a lid, letting it rest for 10 minutes until the Baigan bharta has imbibed the smoky flavor. 
  • If you're a fan of bolder flavours, you can also add in a couple of pinches of garam masala to the roasted eggplant mixture while cooking. 
  • If you've got spring onions, chop them up and add them into the Baigan bharta mixture towards the end. This adds a nice pop of color and a touch of freshness to the dish. 

How Do I Store the Leftovers

Storing the leftover Baigan bharta is super easy. All you need to do is transfer it into an airtight container and refrigerate it. It can stay fresh in there for 2-3 days. You can also choose to freeze it for up to a month. 

Red skillet of baingan bharta next to white plate of roti

What to Serve with Baingan Bharta

Baingan bharta turns out to be a delicious side that can be paired with pretty much any Indian curry or dish. Here are a few ideas to get you going. 

  • Serve it with piping hot rotis (Indian flatbread) or parathas with a simple sliced onion salad on the side. You can also substitute with naan if that's what you prefer. 
  • If prefer rice, you can serve it with some steamed Basmati rice or some spicy lemon rice. 
  • Since Baingan bharta is essentially a Punjabi recipe, you can pair it with any other Punjabi dish like some Punjabi egg curry or even some creamy palak paneer. 
  • And of course, don't forget a sweet yogurt based mango lassi to compelement the tanginess of the Baingan bharta. 
  • End the meal with a simple Indian dessert of gajar ka halwa or sabudana kheer. 
Baigan Bharta with rotis

Easy Baingan Bharta Roasted Mashed Eggplant Recipe

Enozia Zehra
A popular North Indian dish, Baingan Bharta has its origins in thestate of Punjab. The prime ingredient of the dish is the fire smokedand mashed eggplant. A base made of onions, tomatoes, and spiceshelps bring a wholeness to the dish.
The smoky flavor of the roasted eggplants is what elevates such a simple dish to an entirely new level. The dish is easy on the spices andimparts a tangy flavor as well from the tomatoes. Overall, this dishis quite simple to prepare and great on the palate.
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Print Recipe Pin Recipe
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 4 Serves
Calories 79 kcal

Equipment

  • Medium to Large Skillet

Ingredients
  

For the roasted eggplant

  • 1 large Eggplant
  • 6 cloves Garlic
  • 3 Green Chilies

For the Baigan Bharta

  • 1 tsp Vegetable oil
  • 1 tsp Cumin seeds
  • ½ small Red onion chopped
  • 2 medium Tomato chopped
  • ½ tsp Turmeric powder
  • 1 tsp Red pepper flakes
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 tsp Salt
  • ¼ cup Coriander leaves chopped

Instructions
 

  • Cut 2 deep vertical slits in the side of the eggplant. Stuff the garlic cloves and green chiles into the slits so they are deep inside the vegetable and won't fall out when roasting.
  • Over an open flame roast the eggplant for 8 to 10 minutes, until it softens and is nicely charred on the outside. Set it aside to cool.
  • Once the eggplant is cool, carefully peel off the skin and discard.
  • Mash the eggplant with garlic and green chiles until mostly smooth.
  • In a small skillet, heat oil over medium heat and add in the cumin seeds. Cook for 1 to 2 minutes until the seeds crackle.
  • To the skillet, add the onions and cook for 2 to 3 minutes, stirring regularly, until they are translucent.
  • Add the tomatoes, turmeric powder, red pepper flakes, cumin powder, coriander powder, and salt then stir to combine well. Cook an additional 1 to 2 minutes until tomatoes have softened.
  • Add the mashed eggplant mixture to the pan and stir to combine.
  • Cook for an additional 2 minutes to heat through and combine flavors.
  • Garnish with fresh coriander leaves then serve with rice, dal, and roti.

Notes

To check if the eggplant is completely cooked, take a fork and insert it into the flesh. The flesh should feel soft.

Nutrition

Calories: 79kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1293mgPotassium: 498mgFiber: 6gSugar: 7gVitamin A: 768IUVitamin C: 18mgCalcium: 48mgIron: 2mg
Keyword Baingan Bharta, Eggplant
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