Baingan Bharta/Roasted Eggplant Mash

Baingan Bharta is a North Indian specialty of roasted eggplant bearing a resemblance to baba Ganoush. Bharta refers to preparation in which the ingredients are roughly mashed. Baingan Bharta is roasted eggplant dish that is grilled over charcoal or direct fire. This dish infused with smoky flavor is made with very simple but exotic preparation. Traditionally this recipe is served hot with an Indian flatbread (Roti or Paratha) or with Rice.

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Step by Step Instruction with Photos

1. Chop onion, tomato and green chilies and coriander. Mince or grate ginger-garlic.

2. Rinse the baingan, pat dry, apply some oil all over and prick it.
3. Fire roasting: Roast the baingan over open flame till the baingan is completely cooked and tender. For even cooking turn the baingan after every 2-3 minutes or as necessary until the skin is blackened and the eggplant collapse. Check the doneness with the knife; it should easily slide in without any resistance
4. Oven roasting: Baingan can be roasted in tandoor or preheated oven at 400% F until the skin scorches and starts peeling off and eggplants start to shrink. Roasting in oven won’t give you the smoky flavor of the baingan. Smoky flavor enhance the taste while making baingan bharta.

5. When the eggplant is cool enough to handle, peel the skin, chop or mash the pulp in a bowl, with lime juice. You can cool the roasted baingan it by dipping in water. 

6. Heat oil in a skillet/Kadai over medium high heat. Add cumin seeds and when cumin starts sizzling, add onions, ginger, garlic and sauté until onion are translucent. 

7. Add chopped green chilies and sauté for a minute.
8. Add in chopped tomatoes, mix well and sauté till oil separates, around 7-8 minutes on medium high flame.

9. Now add the red turmeric powder, chili powder and garam masala. Mix well and sauté until fragrant, stirring occasionally

9. Add roasted baingan pulp, mix very well, and cook for 3 to 5 minutes on medium heat, stirring continuously. 

10. Finally stir in the coriander leaves or garnish with it. Serve hot with Rotis/ Indian bread, plain rice or jeera rice.

11. Serve hot with Rotis/ Indian bread, plain rice or jeera rice.

Recipe Card

Print Recipe

Baingan Bharta/Roasted Eggplant Mash

Author: Rekha Nahata Cooking Method: Roasting, Sautéing Cuisine: Indian Courses: Curry & Daal Recipe Keys: E Eggplant I Indian Curry

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Total Time 40 mins Servings: 4 Best Season: Suitable throughout the year

Description

Baingan Bharta is a North Indian specialty of roasted eggplant bearing a resemblance to baba Ganoush. This dish infused with smoky flavor is made with very simple but exotic preparation.

Ingredients

Servings

• 1 large Baingan/ Aubergine /Eggplant
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 3-4 Green chilies (finely chopped)
• 1 Tbsp. Garlic (minced)
• 1 Tbsp. Ginger (grated)
• 3 Tbsp. Oil
• 1 Tsp. Cumin seeds/jeera
• ½ Tsp Turmeric powder
• 1 Tsp. Red chili powder
• 2 Tsp. Garam masala
• Salt to taste
• 2-3 Tbsp. Fresh coriander (chopped)
• 1 Tsp. Lemon juice

Instructions

1. Rinse the baingan, pat dry, apply some oil all over and prick it. Chop onion, tomato and green chilies and coriander. Mince or grate ginger-garlic.

2. Fire roasting: Roast the baingan over open flame till the baingan is completely cooked and tender. For even cooking turn the baingan after every 2-3 minutes or as necessary until the skin is blackened and the eggplant collapse. Check the doneness with the knife; it should easily slide in without any resistance

3. Oven roasting: Baingan can be roasted in tandoor or preheated oven at 400% F until the skin scorches and starts peeling off and eggplants start to shrink. Roasting in oven won’t give you the smoky flavor of the baingan. Smoky flavor enhance the taste while making baingan bharta.

4. When the eggplant is cool enough to handle, peel the skin, chop or mash the pulp in a bowl, with lime juice. You can cool the roasted baingan it by dipping in water. 

5. Heat oil in a skillet/Kadai over medium high heat. Add cumin seeds and when cumin starts sizzling, add onions, ginger, garlic and sauté until onion are translucent. 

6. Add chopped green chilies and sauté for a minute.

7. Add in chopped tomatoes, mix well and sauté till oil separates, around 7-8 minutes on medium high flame.

8. Now add the red turmeric powder, chili powder and garam masala. Mix well and sauté until fragrant, stirring occasionally.

9. Add roasted baingan pulp, mix very well, and cook for 3 to 5 minutes on medium heat, stirring continuously.

10. Finally stir in the coriander leaves or garnish with it. Serve hot with Rotis/ Indian bread, plain rice or jeera rice.

Keywords: Delicious, Homemade, From the scratch