Baingan Ka 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.
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What is Baingan Bharta
Baingan Bharta is a spicy Indian side dish originating from Punjab, North India with many variations throughout the different regions of India. Made of smoked mashed eggplant cooked with garlic, onion tomatoes, and warming spices, Baingan Bharta makes for a delicious gluten-free and vegan side dish that is often served with gluten-free Bajra Bhakri or Jowar Roti in Maharashtra, Western India.
A versatile dish, this spicy eggplant mash can also be served with piping hot roti, or can be topped on mini bite-sized naans or cocktail flatbreads to make for a fun appetizer. Love eggplant you have to try my easy Aloo Baingan recipe.
Ingredients
- Eggplant - Small Italian eggplant work great for this recipe as they have less seeds, I also like to make bharta with the graffiti eggplant
- Onions - Yellow onion or red onion can be used in this recipe
- Tomato - Tomato adds tangy flavor and a pop of color while balancing the spice from the chilies and spices
- Garlic - finely minced fresh garlic add a lot of flavor to this dish. During summer time, if you have fresh garlic greens, add those to bharta for amazing flavors
- Curry Leaves - Fresh curry leaves add citrusy flavor to this dish
- Green Chili - spicy Indian green chili adds perfect heat to this dish, you can also use jalapeno or serrano peppers. For a less spicy version skip green chilies and use mild Kashmiri red chili powder instead
- Scallions - saute the white part of the scallions with onios and use the greens as garnish
- Spices - turmeric and mustard seeds
How to Make Baingan Bharta
Step 1: Roast the eggplants
- Preheat the oven to 425 degrees 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 ¾ 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 fine chop or mash and discard the outer skin. Reserve the mashed eggplant.
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 chopped garlic. Sauté for a min, and 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).
Using Oven to Broil Eggplant
Traditionally, for this dish, the Indian eggplant is roasted directly over the flame, which heightens its smoky aroma and flavor. However, this can make a mess on your stovetop, so I usually broil the eggplant in the oven for this baingan bharta recipe.
Tips and Variations
- Buy medium-sized eggplants, each weighing around ¾th of a pound. If using a smaller Italian variety you can use 3 to 4 eggplants
- Cook the eggplant over a gas stove turning the eggplants 3 to 4 times as all the sides get evenly charred and the eggplant becomes soft
- During summertime, broil the eggplant on the outdoor grill
- I use neutral cooking oil for this recipe, but you can also use mustard oil
- Add a tablespoon of coriander powder, a teaspoon of red chili powder, and half a teaspoon of garam masala for spicier bharta
- Skip fresh curry leaves if you do not have them
- Adjust the green chilies to make the Bharta more or less spicy
- Stir in a cup of green peas in the end if you like
Best Eggplant for Bharta
Baingan Bharta is one of the easiest, quickest and tastiest dishes you can make from eggplant. This recipe is best made with Italian eggplants, which 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.
Serving Baingan Bharta
Serve Baingan Bharta as a side with roti, parathas or Jowar Bhakri. Just like most Indian curries, Baingan Bharta is naturally gluten-free and vegan. To make it a completely gluten-free meal, just pair it with Jowar Roti, Masoor Dal Chilla, or Moong Dal Chilla. It also pairs well with rice dishes like Cabbage Rice, Veg Biryani, or low-carb lemon cauliflower rice.
How to Store
Eggplant Bharta makes for a perfect make-ahead as well as a meal prep dish. You can broil the eggplant 2 to 3 days before, scoop out the inner flesh, and store it in an airtight container. Fully cooked Bharta can also be refrigerated for 3 to 4 days. To reheat simply microwave for a few minutes.
More Eggplant Recipes
- 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
Recipe
Baingan Bharta
Ingredients
- 1 - 2 medium eggplant(s) around 1½ pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- ½ cup scallions chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic cloves finely chopped
- 1 tablespoon cooking oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
Instructions
- 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 ¾ 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.
Video
Notes
- Buy medium-sized eggplants, each weighing around ¾th of a pound. If using a smaller Italian variety you can use 3 to 4 eggplants
- Cook the eggplant over a gas stove turning the eggplants 3 to 4 times as all the sides get evenly charred and the eggplant becomes soft
- During summertime, broil the eggplant on the outdoor grill
- I use neutral cooking oil for this recipe, but you can also use mustard oil
- Add a tablespoon of coriander powder, a teaspoon of red chili powder, and half a teaspoon of garam masala for spicier bharta
- Skip fresh curry leaves if you do not have them
- Adjust the green chilies to make the Bharta more or less spicy
- Stir in a cup of green peas in the end if you like
- Broiled eggplant can be stored in the refrigerator for 2 to 3 days
- Fully cooked Bharta can be refrigerated for 3 to 4 days or frozen for longer shelf life
Nutrition
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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.
Shweta says
Hi, I use the same pan but its charred. Any idea to remove the charring?
Archana says
Soak it in warm water and vinegar.
Shahwar says
Why do you put turmeric in oil ?
Archana says
My mom does it so the oil gets infused with the earthy aromas.
Sheesha says
Hi... do you need to turn the eggplant midway while broiling to evenly char it ?
Archana says
I do not turn the eggplant. But you may if you like.
Danita says
Hi I wanted clarification on the oven instructions. You mention preheat to 425 degrees then broil the eggplant. Broil is different that baking at 425. My oven also has a low and high broil setting and the flame is at the top for the broil settings vs heat coming from the bottom for baking. Are you baking it at 425 or broiling the eggplant?
Archana says
Broil it!
Krishna K says
I had the same question. So why are we preheating the oven at 425 F if we are broiling it? Or are you baking it first for few minutes then broiling it?
Archana Mundhe says
I recommend preheating the oven before broiling to ensure a quick, even sear on your food.