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Baingan bharta
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5 from 5 votes

Baingan Bharta

Spicy and Smokey eggplant dip with onions, tomatoes, chile and earthy spices garnished with fresh cilantro.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 97kcal



  • 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.



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 


Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Sodium: 118mg | Potassium: 399mg | Fiber: 5g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 55.3mg | Calcium: 39mg | Iron: 0.6mg
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