Baingan Bharta

Nutrition · per serving

Steps

1. 1

   Preheat the grill or broiler to high. Prick the eggplant all over with a fork, rub it with 10 ml neutral oil, and place it on a lined tray. Grill or broil for 12-15 minutes, turning every few minutes, until the skin is charred and the flesh feels collapsed and very soft. A little blistering and blackening is essential for the smoky flavor.

   500 g eggplant10 ml neutral oil
2. 2

   While the eggplant cooks, finely chop the onion and tomato, mince the garlic and ginger, chop the green chili, and chop the cilantro so everything is ready for quick cooking.

   120 g onion, finely chopped180 g tomato, finely chopped10 g garlic, minced10 g ginger, minced5 g green chili, finely chopped15 g cilantro, chopped
3. 3

   When the eggplant is soft, transfer it to a bowl and let it cool just enough to handle, about 3 minutes. Peel off and discard the charred skin, keeping some deeply roasted bits for flavor if you like. Mash the flesh with a fork until coarse but spreadable; do not puree completely.

   500 g eggplant
4. 4

   Heat 15 ml neutral oil in a frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic, ginger, and green chili and cook for 30-45 seconds, just until fragrant; do not let the garlic brown.

   15 ml neutral oil120 g onion, finely chopped10 g garlic, minced10 g ginger, minced5 g green chili, finely chopped
5. 5

   Add the tomato, ground cumin, ground coriander, turmeric, red chili powder, and salt. Cook over medium heat for 5-6 minutes, stirring often, until the tomatoes break down and the oil begins to separate slightly at the edges. This indicates the masala is properly cooked and will taste rounded rather than raw.

   180 g tomato, finely chopped3 g ground cumin4 g ground coriander1 g turmeric1 g red chili powder5 g salt
6. 6

   Add the mashed eggplant to the pan and mix thoroughly into the masala. Cook for 3-4 minutes, stirring and pressing with the spoon, until the bharta is cohesive and thick but still moist. If it looks watery, cook 1-2 minutes longer.

   500 g eggplant
7. 7

   Turn off the heat and stir in the garam masala, lemon juice, and most of the cilantro. Taste and adjust salt if needed. Garnish with the remaining cilantro and serve hot with roti, paratha, or rice.

   1 g garam masala10 ml lemon juice15 g cilantro, chopped

Origin & History

Baingan Bharta is a classic North Indian dish made by roasting eggplant until smoky and soft, then mashing it with onions, tomatoes, and spices. Variations appear across the Indian subcontinent, with different regions adjusting the spice level, aromatics, and finishing herbs. Its signature fire-roasted flavor makes it one of the most beloved eggplant preparations in home cooking.