Baingan Bharta is a flavour-packed Indian curry made with smoky roasted aubergine, that is mashed and cooked in a spiced onion, tomato masala.
Baingan Bharta translates to mashed aubergine (eggplant). It is a North Indian curry made with smoky mashed aubergine and an onion tomato bhuna masala.
You might like this similar Kathiyawadi dish - Dahi Varo Oro.
To achieve the characteristic smoky flavour, you need to roast the aubergine on a direct flame. This chars the skin and condenses the aubergine flesh until it is buttery soft.
Roasting on a direct flame draws out the incredible flavour and sets baingan bharta apart from other aubergine recipes like brinjal bhaji, baingan masala and aloo baingan.
Ingredients notes
Be sure to check out the full recipe and ingredient list below.
Aubergine
Onion, garlic, ginger, green chillies - all finely chopped or sliced.
Tomatoes - fresh tomatoes, chopped.
Spice powders: red chilli powder, turmeric powder, coriander-cumin powder, garam masala.
Cumin seeds.
Oil.
Coriander to serve with.
Hayley's Tips
- Mashed aubergine absorbs oil like a sponge so you do need more oil for this recipe than usual.
- You can either slice or puree the smoked aubergine as the pureed aubergine will absorb even more oil.
- Instead of roasting on an open flame (which can create a mess), roast the eggplant in an oven at 400°F (200°C) for 30-40 minutes, or in an air fryer at 375°F (190°C) for 20-25 minutes. This reduces charring mess on the stovetop.
- Before roasting, poke a few holes with a fork to prevent bursting and to make peeling easier.
- If roasting on an open flame, wrap the eggplant in aluminum foil to reduce mess and sticking.
- After roasting, place the eggplant in a covered bowl for 5 minutes. The steam will loosen the skin, making it easier to peel.
- Instead of using your hands (which can get messy), use a spoon or tongs to scrape off the skin.
- Recipe add ins - my Mum often adds in chopped spring onion or sometimes chopped spinach. You could also add in green peas.
Serving Suggestion
Baingan Bharta is best served with bajra roti, known in Gujarati households as bajri na rotla. Other Indian flatbreads that work are whole wheat chapatis or plain paratha.
Add in a side of garlic lasan chutney and you have a flavour-packed meal.
Storage
Store leftover baingan bharta in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the microwave.
This recipe does not freeze well as the aubergine will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Baingan Bharta
Equipment
- pan
Ingredients
- 1 large aubergine
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion chopped
- 1 teaspoons ginger grated
- 5 cloves garlic minced
- 1 teaspoon green chillies minced
- 1 tomato chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 teaspoon salt
- 3 tablespoon coriander
Instructions
- Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame until it is soft and charred.
- Allow to cool then peel away the skin. Mash the pulp or chop and keep it aside.
- Heat the oil in a pan and add the cumin seeds.
- When they crackle, add the onions and sauté for a few minutes or until it turns light pink.
- Add the ginger, garlic and green chillies and cook for a minute.
- Tip in the tomatoes and cook further 2-3 minutes.
- Add turmeric powder, red chili powder, coriander cumin powder, garam masala and cook until the oil separates from the masala.
- Stir in mashed aubergine and salt.
- Mix well and cook further 3-4 minutes on low heat.
- Garnish with coriander and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2010.
Hayley Dhanecha says
Roasting the aubergine directly on the flame until the skin is completely charred is what gives this bharta that incredible depth of smoky flavour that you just cannot get any other way, and the addition of spinach makes it feel even more of a complete meal served with warm rotis and a dollop of butter on the side.
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Anonymous says
woww.. lovely baingan bhartha
Torviewtoronto says
Would like to participate and will send an email to you. Beautiful pictures.
Priya Srinivasan - I Camp in My Kitchen says
Hey jagruti, Baigan ka bhartha looks very inviting!!!! BTW Kada Design looks great :)))
Happy Hosting Home Remedies!!!!
Kiran says
I did not know you were hosting this event.Good that I saw it now.Will surely send my entry without missing it this time.
My Kitchen Antics says
this is on my list of things to make...its always intrigued me
Simply Life says
what an honor to host this!
Simplyfood says
The ringda na auro looks delicious I too made it with rotla but my recipe is slightly diff to yours.
Congrtas on hosting your event ,will send a healing recipe soon.
jcookingodyssey says
Thank you folks!!
Nammaruchi.blogspt.com says
Hey Jagruthi,
Today I am planning to prepare bartha for dinner,yours is looking delicious!!!..Interesting combo of spinach and aubergine..
Rachana says
I love eggplants... adding spinach is a cool idea:)