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.
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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 RecipeNote – 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.
Ms.Chitchat says
The perfect baingan bartha and loved the addition of spinach, the click looks good.
My heart sank at the words ,'as now I only have the memories with me................'No matter how old we are, we would love to have our parents alive and well. Me too unlucky in this aspect 🙁
Joanne says
I've always loved eggplant and this preparation, with the spinach and the spices, is making me crave it even more than usual!
Urmi says
New preaparation of baingan bharta adding spinach which I liked very much. A very different idea and the dish looks spicy, delicious and tempting.
PranisKitchen says
jagruthi
the baigan bhartha looks so delicious..i was looking for this recipe..have to try this combination..eggplant and spinach.thanks for sharing dear
Aruna Manikandan says
Nice interesting combo dear!!!
Looks perfect and tempting 🙂
SathyaSridhar says
Eggplant with spinach sounds great n new to me dear..ur's looks delicious n well presented.
Fathima says
yummy bhaigan bharta!
Raks says
From childhood,till now,I love this veggie a lot 🙂 More than other veggies that too. 🙂 Nice recipe have to try this out sometime!
PJ says
i love eggplants and this is one of my all time fav dishes!
Swathi says
Jagurti,
Nice Baingan ka bhartha. I love it.
Pam says
I am a new fan of eggplant. This dish looks tasty.
Rumana Rawat says
I love eggplant bhartha ... goes very well with roti's ... lovely.
Unknown says
Baingan bartha looks delicious..Can I bake the brinjals in oven cuz I only have electric hotplates here..
Faiza Ali says
Yummy bhartha dear...I love anything and everything with brinjals.
Uma says
eggplant with spinach is new for me.. looks delicious.