Baingan Bharta is a simple and gorgeous recipe, that lends a finger-licking tang to the humble eggplant. Also called Eggplant Bharta, this recipe is an exciting Indian variation of Baba Ganoush, that packs in a subtle zing and sharpness, masked in delectable smoky undertones.
Baingan Bharta is one of the easiest, quickest and tastiest dishes you can make from eggplant. This recipe is best made with the Italian eggplants, that are a bit smaller than the regular American Globe Eggplant, or with the sweeter Graffiti Eggplants. The flavors are really magical when you char broil the eggplant for this dish. Char broiling adds a wonderful smokey flavor, and also cooks the eggplant to perfect softness.
Eggplant Bharta or Bhurta is truly a versatile dish. Serve it as an entree with piping hot roti, or top it on mini bite sized naans to make for an interesting party appetizer. Either way, you will have made a wonderful addition to your menu.
Note: I love the bite sized, mini Cocktail Flatbreads that are ideal for hors d’oeuvres and snacking. They are from Kontos Foods, one of my favorite local businesses that makes naan, flatbreads and other premium-quality products.
Traditionally, for this dish, the Indian eggplant is roasted directly over the flame, which heightens its smoky flavors. However, this can make a mess of your stove top, so I usually broil the eggplant in the oven.
Tips, tricks and variations for perfect Baingan Bharta:
- Buy medium sized eggplants, each weighing around 3/4th of a pound. If using smaller Italian variety you can use 3 to 4 eggplants
- During summer time, broil the eggplant on outdoor grill
- If you do not have fresh curry leaves simply skip them
- Adjust the green chilies to make the bharta more or less spicy
Step by step recipe for Baingan Bharta:
Step 1: Roast the eggplants
- Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost 3/4 th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
Ministry Of Curry’s Pro Tip
This cooked eggplant can be stored in the refrigerator for 2 to 3 days making it perfect for meal prepping. You can also add to homemade Baba Ganoush for a quick snack or go ahead and make this tasty Eggplant Bharta in 10 minutes!
Step 2: Temper spices and sauté onions
- Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes (photos 7 – 10).
Step 3: Sauté veggies and eggplant
- Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 mins. Garnish with remaining scallions and cilantro (photos 11 – 14).
Serve with naan, roti or fresh homemade parathas.
Curry leaves are fresh green herbs commonly found in the produce section of Indian and Asian grocery stores. You can also buy the dried curry leaves on amazon. They add citrusy aromas to the food. I grew up picking them out of the final dish while eating, but knowing the health benefits, now I chop them finely before adding to the dish so they do need to be removed.
Note: These are not related to curry powder so simply skip them of you cannot find them.
Love eggplant? Here are some of my other recipes that I promise you will enjoy as much as I do.
- Roasted garlicky eggplant – Baby eggplant loaded with garlic and spiced with cumin
- Stuffed baby eggplant – Easy eggplant curry with onion and spices stuffing
- Instant Pot Baingan Bharta – Don’t want to heat up the oven? Try this Instant Pot version
- Instant Pot Curried Eggplant – Spicy Curried Eggplant cooked to perfection in the Instant Pot
- Masale Bhath – Delicious one pot meal with rice, eggplant and potatoes
Just like most Indian curries, Baingan Bharta is naturally gluten free and vegan. To make it a complete gluten free meal, just pair with gluten free breads or these rice dishes:
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- 1 – 2 medium eggplant(s) around 1.5 pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- 1/2 cup scallion chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic cloves crushed
- 1 tablespoon cooking oil
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon ground turmeric
- 1/4 cup cilantro chopped
- 1 teaspoon kosher salt
Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost 3/4 th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
Serve with naan, roti or fresh homemade parathas.
Recipe Video
Broiled eggplant can be stored in the refrigerator for 2 to 3 days making it perfect for meal prepping
Fully cooked eggplant bharta can be refrigerated for 3 to 4 days or frozen for longer shelf life
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how to says
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Waddy Lowe says
That dish looks delicious, I’ll be trying this dish soon. I hope as thinking about using cumin seeds instead of the mustard seeds.
Bill hunt says
What are curry leaves?
Archana says
Curry leaves are fresh green herbs found in the produce section of Indian grocery stores. They add citrusy aromas to the food and can be skipped if you cannot find them. They are not related to curry powder.