The smoky, flavorful delight of Baingan Bharta, a traditional North Indian dish that transforms roasted eggplant into a rich and savory concoction. This vegetarian recipe is a beautiful blend of mashed eggplant, sautéed with onions, tomatoes, garlic, and a medley of aromatic spices, offering a unique taste experience that’s both comforting and satisfying. Baingan Bharta is not just a feast for the palate but also a nutritious choice, packed with the goodness of vegetables and herbs. Perfect as a main course or a side dish, it pairs wonderfully with flatbreads or rice, making it a versatile addition to your meal. Follow our simple recipe to bring the authentic flavors of Indian cuisine to your table with this deliciously smoky and hearty eggplant dish.
AuthorJulia ForesekCategoryIndian, VegetarianDifficultyIntermediateRoast the Eggplant:
Pierce the eggplant with a fork several times. Roast it over an open flame or in a preheated oven at 400°F (200°C) until the skin is charred and the inside is tender, about 15-20 minutes on the stove or 35-40 minutes in the oven. Turn occasionally for even roasting.
Once cooked, let it cool, peel off the charred skin, and mash the pulp.
Prepare the Bharta:
Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger, garlic, and green chilies. Sauté for another 2-3 minutes.
Stir in the tomatoes, turmeric, coriander, cumin, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add the mashed eggplant to the pan. Mix well and cook for 8-10 minutes, stirring occasionally.
Sprinkle garam masala over the mixture and cook for another 2 minutes.
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with roti, naan, or paratha.
Ingredients
Directions
Roast the Eggplant:
Pierce the eggplant with a fork several times. Roast it over an open flame or in a preheated oven at 400°F (200°C) until the skin is charred and the inside is tender, about 15-20 minutes on the stove or 35-40 minutes in the oven. Turn occasionally for even roasting.
Once cooked, let it cool, peel off the charred skin, and mash the pulp.
Prepare the Bharta:
Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger, garlic, and green chilies. Sauté for another 2-3 minutes.
Stir in the tomatoes, turmeric, coriander, cumin, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add the mashed eggplant to the pan. Mix well and cook for 8-10 minutes, stirring occasionally.
Sprinkle garam masala over the mixture and cook for another 2 minutes.
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with roti, naan, or paratha.
