Baingan Bharta is a popular North Indian Eggplant dish. The smoky flavor of brinjal or eggplant is what makes it unique. This is Indian version of Eggplant or Aubergine Mash that is gluten-free, vegan and soy-free.
I am a die-hard baingan fan. I include it once a week on the menu. Bharta is usually reserved as weekend lunch when we feel like indulging in good Punjabi food.
It has the basic onion-tomato, ginger garlic base with Indian spices. The only thing that’s unique (and adds a ton of flavor) is the process of cooking the baingan or brinjal.
Dhaba Style Baingan Bharta is quite popular across India. Dhaba’s are small, local joints. It’s quite popular across North India and the food served is quite rustic. The homestyle version differs as its low on oil and spices.
The recipe covers step-wise details on how to roast eggplant on gas stove, air fryer and oven.
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About Baingan Ka Bharta
Baingan is Indian word for eggplant. Also known as Aubergine.
Baingan Bharta is a delicacy that originates from North Indian i.e. Punjabi cuisine. Bharta means mashed. Also made with few other vegetables like pumpkin, bottle gourd etc.
Baingan is known by many names like Kathirikai (Tamil), Begun (Bengali), Vankaya (Telugu) and Vangi (Maharashtra). Each region in India has a unique delicacy made using this vegetable.
Bihar has a version of eggplant mash called Chokha. It's made with mustard oil and served with Litti.
Mediterranean and Middle Eastern Cuisine serves Bana Ghanoush with tahini and olive oil. Usually served as mezze with pita and hummus on the side.
Lebanese cuisine has Mousakka made with eggplants, tomatoes and chickpeas.
Indian Style Baingan Bharta has a signature smoky flavor. Fire roasted eggplants (traditionally in a tandoor) elevates the taste and aroma of this dish.
While tandoor may not be accessible to all, this process can be easily replicated in most homes using a gas stove.
Ones who hate messy kitchen stove can easily opt for air fryer or oven method of cooking eggplant. It will lack the smoky flavor but nevertheless, the sabzi turns out to be delicious.
Ingredients
Eggplant / Baingan – Egg shaped big eggplants with glossy purple skin. It has white flesh with tiny seeds and is quite meaty in texture.
While choosing an eggplant, ensure it is firm and does not have soft spots. The skin should be glossy. Check for spots or holes.
Onion-tomato-ginger and garlic paste – Forms the base of the curry / sabzi.
Spices – Coriander, Turmeric, Red chili (Paprika) and Garam Masala
Oil – I would recommend peanut oil for this recipe. If you are allergic to nuts, use olive oil or avocado oil.
How to Make Baingan Bharta
Step 1 – Roasting the Eggplant
Rinse and pat dry the eggplant.
Punch or score the eggplant using a knife / fork. This will prevent the eggplant from bursting and will allow steam to escape.
Rub few drops of oil over the eggplant and place on the roasting mesh over the stove top. Ensure the flame is on medium heat.
Use tongs to carefully lift and turn the eggplant at regular intervals.
Once the eggplant is completely charred from outside. Switch off the gas stove and place the eggplant in a bowl / plate to cool.
When the eggplant is slightly cool (or easier to handle), use the back of a fork and carefully peel the charred skin and scoop the flesh out.
Step 2 – Making the curry base
Heat a pan, add oil, cumin seeds. Next add finely chopped onions and saute until translucent. To this add ginger garlic paste and cook it for a couple of seconds until the raw smell goes off and the onions turn brownish.
Next add the pureed tomatoes and mix well. Cook this on medium heat until the raw smell goes off and the mixture thickens.
Now add spices, mix and cook it for 1-2 minutes. Note – If you notice the masala sticking to the pan, splash some water and cook.
The curry base is ready.
Add the mashed eggplant, mix well, reduce the heat to the lowest point.
Cover and cook the bharta for 5 – 10 minutes.
Variation
Green Peas - I like adding handful of fresh green peas to the bharta during winter.
Sweet Corn - Lightly steamed corn adds a bit of texture to this dish.
Leafy Greens - Fresh Palak (Spinach) and Methi (Fenugreek) make a wonderful addition to this dish.
Serving Suggestion
Serve Baingan Bharta with Rice or Roti.
On weekends we serve bharta with Jeera Rice, Toor Dal and Kachumber Salad.
For weekdays or lunch boxes, its served with roti or plain paratha.
Storage
Cooked Vegetable stays fresh for a week, under refrigeration. Use a clean dry spoon every time you remove a portion for re-heating in a microwave. Increases shelf life.
When meal prepping, I store the curry base and the roasted, mashed brinjal in separate containers. It lasts for 3-4 days. Both ingredients can be frozen.
Ways to use leftover Baingan Bharta
Even though its just the husband and I at home, I always make extra Baingan Bharta coz we love leftovers. Below are some of the ways we enjoy it.
Bruschetta – A spoonful of baingan bharta spread over crusty sourdough or baguette, topped with finely chopped onions and coriander is the perfect appetizer for your dinner party.
Sandwich filling – Ditch the potato masala for baingan bharta. Grill and serve. Add some cheese, if you crave!
Paratha – Add whole wheat flour to the leftover sabzi, salt and freshly chopped coriander leaves. Mix and knead to a dough. Roll paratha and cook with ghee.
Sabzi / Curry Recipes to try
The post was published originally in October 2019. I have updated the blog post with fresh photos, step-wise process shots, additional tips and minor changes to the recipe.
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Baingan Bharta Recipe (Indian Eggplant Mash)
Equipment
- Food Processor
Ingredients
- 2 Eggplant / Aubergine / Baingan 750 grams (read instructions below)
- 3 tablespoon Oil ½ tsp Extra for Roasting Eggplants
- 1 teaspoon Jeera or Cumin Seeds
- 3 Onions 280 grams, medium size, finely chopped
- 1 tablespoon Ginger Garlic paste
- 4 Tomatoes 350 grams, pureed in a blender
- 1 teaspoon Kashmiri Red Chilli powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala Powder
- Finely chopped coriander leaves
- Salt to taste
Instructions
Step 1 – Roasting the Eggplant
- Rinse and pat dry the eggplant with a kitchen towel
- With a fork or knife, punch few holes in the eggplant. This will prevent the eggplant from bursting (while roasting) and will allow steam to escape.
- Rub few drops of oil over the eggplant and place it on stove top. Ensure the flame is on medium heat. Note - you may use a grill plate to place the eggplant.
- Use tongs to carefully lift and turn the eggplant at regular intervals.
- Once the eggplant is completely charred from outside. Switch off the gas stove and set aside the eggplant in a bowl / plate to cool.
- When the eggplant is slightly cool (or easier to handle), use a fork and carefully scrape the charred skin. It will come out easily.
- Scoop the meaty eggplant flesh from underneath the charred skin.
- Using a fork, mash the eggplant.
- Keep this aside until the onion-tomato curry base is cooked.
Step 2 – Making the curry base
- Heat a pan, add oil, cumin seeds. Next add finely chopped onions and sauté until translucent.
- To this add ginger garlic paste and cook it for a couple of seconds until the raw smell goes off and the onions appear brownish.
- Next add the pureed tomatoes and mix well. Cook this on medium heat until the raw smell goes off and the mixture thickens.
- Now add spices (turmeric, red chili, garam masala and coriander), mix and cook it for 1-2 minutes. Note – If you notice the masala sticking to the pan, splash some water and cook.
- Add the mashed eggplant, mix well, reduce the heat to the lowest point. Cover and cook the bharta for 5 – 10 minutes. The eggplant will absorb the spices.
- After 10 mins, switch off the stove. Garnish with loads of fresh coriander / cilantro and serve.
Notes
- Eggplant / Baingan – Egg shaped big eggplants with glossy purple skin. It has white flesh with tiny seeds and is quite meaty in texture.
- While choosing an eggplant, ensure it is firm and does not have soft spots. The skin should be glossy. Check for spots or holes.
- The steel mesh that I have used on top of the gas stove for roasting eggplant (check step by step pics in the main post) is called a Stainless Steel Roti Jali, also known as Papad Jali. This is available online or Indian stores. This is multipurpose and used for making roti, papad, phulka chapati and roasting aubergine, tomatoes, bell peppers directly on stove for that smoky, charred effect.
- Oil – I would recommend peanut oil for this recipe. If you are allergic to nuts, use olive oil or avocado oil.
- I prefer using fresh tomatoes that are roughly chopped and pureed in a blender. If you don't have access to fresh tomatoes, use canned diced tomatoes.
- You can also add chopped tomatoes instead of pureeing them. I prefer smooth texture of bharta and hence use puree.
- Using food processor for chopping onions cuts the prep time drastically.
- For a richer taste, finish the dish with a blob of salted butter.
- Baingan Bharta stays fresh for a week, under refrigeration. Use a clean dry spoon every time you remove a portion for re-heating in a microwave. Increases shelf life.
- For meal prepping, store the curry base and the roasted, mashed brinjal in separate containers. It lasts for 3-4 days. Both ingredients can be frozen.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan