Baingan Bharta [Indian Roasted Eggplant Mash]

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Baingan Bharta is a spicy, fire-roasted eggplant mash. This Punjabi Bharta recipe is made with eggplant, a handful of basic ingredients, and a few basic spices. Served with roti or paratha, this dish is vegan and gluten-free.

Here are some more eggplant recipes that you must try – Baingan Chokha, Baingan Tamatar Ki Sabzi, and Air Fryer Baingan fry

 

baingan bharta

 

BAINGAN BHARTA

Baingan bharta is a delectable vegetarian eggplant dish made with loads of vegetables, spices, and smokey flavor.

Easy to make and hard to resist this Indian roasted eggplant dish is a resemblance to Baba Ghanoush, a Mediterranean dip.

Punjabi Baingan Bharta is a vegetarian dish prepared by roasting eggplant over charcoal or fire, peeled and cooked along with some basic Indian spices.

An easy Indian recipe to add to your repertoire with smoky eggplant, aromatic spices, and roti to cool the palate.

This baingan bharta is a popular North Indian dish and one of my personal favorites! It is best enjoyed with roti or paratha.

There are different ways of making baingan bharta. My mom made bharta by roasting the eggplant on fire, cooked in fire-roasted along with some onion-tomato masala and some spices. This is similar to what you will get at any Indian restaurant.

In Uttar Pradesh, at my in-law’s place, this bharta is made in a slightly different manner. The fire-roasted eggplant is mixed with raw onions, garlic, spices, and mixed with mustard oil. Only eggplant is cooked, and rest of the ingredients are added raw. This eggplant mash is called baingan chokha and it reminds me of Baba Ghanoush.

INGREDIENTS FOR BAINGAN BHARTA

Eggplant – The star ingredient of this dish. I have used medium size American eggplant. You can use any variety of medium size eggplant for this recipe.

Onion – I have used red onions for this recipe. The red or yellow onion will work.

Garlic – lots and lots of fresh garlic!! And as much or as little to your heart’s desire. I love garlic and have used a whole bulb of garlic.

Green chili – I used Thai green chili. You can use some Serano for a mild flavor.

Tomatoes – I have used Roma tomatoes. Feel free to use any ripe tomatoes of your choice.

Green peas (optional) – I have used about 1-2 tablespoons of green peas. I like the sweet flavor green peas give to this dish. Feel free to skip it.

Spices – Basic Indian spices like cumin seeds, coriander powder, chili powder, ground turmeric, amchur powder, and garam masala.

Pic Shown: Baingan Bharta

 

baingan bharta

 

HOW TO MAKE THE BEST BAINGAN BHARTA

One of the important things in making bharta is how well the eggplant is roasted. I prefer roasting the eggplant directly over the gas flame or on the grill. I have roasted the eggplant in a microwave and oven. The bharta doesn’t taste the same. If you want to enjoy the smoky flavor for which this dish is known, you must roast the eggplant on a direct flame.

I love garlic and have used an entire bulb for this recipe. Roasted some garlic with the eggplant and rest added to the masala. Just make a few slits into the eggplant, and tuck the garlic cloves. The roasted garlic adds a nice smoky, sweet flavor to the bharta.

Transfer the roasted eggplant to a plate, cover it, and let it sit for 10-15 minutes. After 10 minutes, cut the eggplant into half and scoop out all the flesh. Discard the burnt peel. Save any liquid from the roasted eggplant. It has a ton of flavor.

While the eggplant is resting, prepare the onion-tomato masala. Add the mashed eggplant along with some spices and finish it off with some garam masala. And here you have one of the best baingan bharta to relish!! Enjoy this bharta with hot roti, or paratha!

Why You’ll Love This Baingan Bharta Recipe

✓ is easy to make

✓is the best Punjabi baingan bharta recipe

✓ is vegan and gluten-free

✓ enjoy it with roti or plain paratha

Pic Shown: Baingan Bharta

 

baingan bharta

 

METHOD

1- Wash and pat dry the eggplant. Brush the eggplant with some oil. With a knife make a few slits into the eggplant, just big enough to fit a clove of garlic. Take a few garlic cloves and tuck them inside the eggplant.

2- Place the eggplant over a direct flame and roast. Roast the eggplant on one side. Turn it over and roast it on the other side. Keep turning the eggplant a few times for even roasting.

Note: The time to roast the eggplant depends on the size of the eggplant. It took me about 8-10 minutes to roast a medium American eggplant.

3- Insert a knife in the center of the eggplant, if it goes through without any resistance, the eggplant is roasted to perfection. Remove the eggplant to a plate, cover it and let it rest for 5-10 minutes.

4- While the eggplant is resting, prepare the masala. In a Kadai, heat some oil, and add cumin seeds and a pinch of asafetida (optional). Allow the cumin seeds to crackle.

5- Next add onions, a pinch of salt, and sauté for 5-7 minutes or until the onions turn light brown. Stir it occasionally. Add the garlic and ginger, and sauté for a minute.

METHOD (CONTINUED)

6- Add tomatoes, and green chili, and cook the tomatoes until soft. Add the dry spices, except garam masala, mix well and continue to sauté for 2-3 minutes or until the masala starts to leave some oil.

7- Meanwhile, cut the eggplant into half and scoop out all the flesh. Discard the burnt peel, but save the liquid, it has a ton of flavor.

8- Add the mashed roasted eggplant along with roasted garlic, mix well and cook for 3-5 minutes. Mix and mash the eggplant with the back of the spatula. Cook until everything is well combined.

9- Finally, add some garam masala, mix well and remove the pan from the heat.

10- Garnish with some freshly chopped cilantro leaves. Enjoy baingan bharta with some roti, paratha, or naan.

Pic Shown: Baingan Bharta

 

baingan bharta

 

TIPS FOR BEST BAINGAN BHARTA

Use fresh ingredients for the best results.

Roast the eggplant over a direct flame. Roast the eggplant on one side. Turn it over and roast it on the other side. Keep turning the eggplant a few times for even roasting.

Insert a few cloves of garlic into the eggplant and roast it. Roasted garlic adds a ton of flavor to this dish.

Insert a knife in the center of the eggplant, if it goes through without any resistance, the eggplant is roasted to perfection.

Once the eggplant is roasted properly, remove the eggplant to a plate, cover it and let it rest for 5-10 minutes.

After 10 minutes of resting the roasted eggplant, remove the flesh of the eggplant and discard the peel. Save the juice from the roasted eggplant, it is full of flavor. Add the juice to the pan when making the masala.

Do not overcook the onions. Once the onions are light brown add the tomatoes and spices and cook the masala.

Add the mashed roasted eggplant and roasted garlic, one the masala starts to release some oil on the sides. Mix well and cook for 3-5 minutes, mixing and mashing the eggplant with the back of the spatula.

Green peas are optional. I like the sweet flavor peas add to the bharta. Feel free to skip it.

Add garam masala at the end for the robust flavor.

FAQ’s

WHAT TYPE OF BAINGAN (EGGPLANT)

I have used American eggplant for this recipe.

You can use any variety of medium size eggplant for this recipe.

FRESH OR CANNED TOMATOES

Fresh and canned tomatoes, both can be used. With canned tomatoes, the masala turns bright in color. For 3 fresh tomatoes, I use around 1/3 cup of diced canned tomatoes.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe.

HOW TO STORE BAINGAN BHARTA

Bharta stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

CAN I FREEZE BAINGAN BHARTA

Yes, you can freeze baingan bharta for up to a month. Store it in a freezer-safe container.

Thaw the bharta overnight in the refrigerator. You can defrost the bharta in the microwave. Re-heat and serve the bharta. Enjoy!!

SERVING SUGGESTIONS FOR BAINGAN BHARTA

Baingan bharta goes well with roti, paratha, or naan. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.

Pic Shown: Baingan Bharta

 

baingan bharta

 

TRIED THIS RECIPE?

Hope you enjoy this Baingan Bharta! If you give this recipe a try, please rate the recipe by clicking the stars ⭐️ on the recipe card. Leave a comment and share your experience. Thank you ❤️ 

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baingan bharta

Baingan Bharta [Indian Roasted Eggplant Mash]

Jyoti Behrani
Baingan Bharta is a spicy, fire-roasted Indian eggplant mash. It is made with roasted eggplant, and a handful of basic ingredients.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4

Ingredients
  

INGREDIENTS FOR BAINGAN BHARTA

    FOR ROASTING THE EGGPLANT

    • 1 American eggplant
    • 3-4 cloves garlic

    FOR THE BAINGAN BHARTA

    • 2 medium onion, sliced
    • 5-6 cloves garlic, minced
    • 3 medium tomatoes, chopped
    • 2-3 green chili, chopped; adjust to taste
    • 1- inch ginger, chopped
    • 1-2 tablespoon green peas (optional)
    • 2 tablespoon canola oil or other neutral oil

    DRY SPICES

    FOR GARNISH

    • a handful of fresh cilantro

    Instructions
     

    DIRECTIONS FOR BAINGAN BHARTA

    • Wash and pat dry the eggplant. Brush the eggplant with some oil. With a knife make a few slits into the eggplant, just big enough to fit a clove of garlic. Take a few garlic cloves and tuck them inside the eggplant.
    • Place a roti jali on a stove. Place the eggplant over a jali and roast on medium flame. Roast the eggplant on one side. Turn it over with the tongs and roast it on the other side. Keep turning the eggplant a few times for even roasting.
      Note: The time to roast the eggplant depends on the size of the eggplant. It took me about 8-10 minutes to roast a medium American eggplant.
    • Insert a knife in the center of the eggplant, if it goes through without any resistance, the eggplant is roasted to perfection. Remove the eggplant to a plate, cover it and let it rest for 5-10 minutes.
    • While the eggplant is resting, prepare the masala. In a Kadai or a pan, heat some oil, and add cumin seeds and a pinch of asafetida (optional). Allow the cumin seeds to crackle.
    • Next add onions, a pinch of salt, and sauté for 5-7 minutes or until the onions turn light brown. Stir it occasionally. Add the garlic and ginger, and sauté for a minute.
    • Add tomatoes, and green chili, and cook the tomatoes until soft. Add the dry spices, except garam masala. Mix well and continue to sauté for 2-3 minutes or until the masala starts to leave some oil.
    • Meanwhile, cut the eggplant into half and scoop out all the flesh.
    • Add the mashed roasted eggplant, roasted garlic, and green petite peas(optional). Mix well and cook for 3-5 minutes. Cook until everything is well combined.
    • Finally, add some garam masala, mix well and remove the pan from the heat.
    • Garnish with some freshly chopped cilantro leaves. Enjoy baingan bharta with some roti, paratha, or naan.

    Notes

    Please refer to the post for the following:
    1. Tips For The Best Baingan Bharta
    2. FAQ's

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Keyword baingan bharta, baingan bharta recipe, baingan bharta recipe punjabi, baingan bharta restaurant style, baingan ka bharta, bharta, eggplant mash
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