Baingan Bharta Recipe
Smoky roasted eggplant mashed with a spiced onion-tomato masala. Naturally vegan, gluten-free, and ready in 40 minutes.
Equipment
- Heavy-bottomed pan or kadai
- Tongs (for gas flame method)
- Fork (for mashing)
- Baking sheet lined with foil (for oven broiler method)
Ingredients
For the bharta
- 1 large eggplant about 400-500g
- 2 medium tomatoes finely chopped
- 1 large onion finely chopped
- 4-5 garlic cloves minced
- 1-2 green chilies adjust to taste; finely chopped
- 1 tbsp neutral oil or ghee
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
Garnish
- Fresh coriander (cilantro), roughly chopped
- Squeeze of lemon juice (optional, to taste)
Instructions
Roast and Peel the Eggplant
- Place the whole eggplant directly on the burner over a medium-high gas flame (or use the oven broiler or air fryer methods — see post for full instructions on each).
- Rotate the eggplant every 3-4 minutes using tongs, allowing each side to blister and blacken. Total time on a gas flame is 18-22 minutes depending on size.
- The eggplant is done when it collapses completely, feels fully soft when pressed, and the skin is charred all over including the ends.
- Let it rest for 5 minutes, then peel away and discard all the blackened skin. Peeling under a thin stream of cold water makes the skin slip off easily.
- Roughly mash the peeled flesh with a fork or your hands. You want a coarse texture, not a smooth paste. Set aside.
Build the Masala Base
- Heat oil or ghee in a heavy-bottomed pan over medium heat.
- Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add the chopped onions and cook, stirring occasionally, for 8-10 minutes until deep golden brown. Do not rush this step: well-cooked onions give the masala its sweetness and body.
- Add the minced garlic and green chili, stir for 1 minute.
- Add the chopped tomatoes along with the turmeric powder and coriander powder.
- Cook until the tomatoes break down completely and the oil begins to separate from the masala, about 8-10 minutes. The masala should look dark and concentrated.
Combine and Finish
- Add the mashed roasted eggplant to the masala and stir well to combine.
- Cook together for 4-5 minutes so the eggplant absorbs the spice flavours.
- Add salt to taste and finish with garam masala. Taste and adjust.
- Add a squeeze of lemon juice if the tomatoes were not particularly tart.
- Garnish with plenty of fresh coriander and serve hot.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavour often improves overnight as the spices settle.
- Freezer: Freeze the plain roasted mashed eggplant (before adding it to the masala) for up to 1 month. Thaw overnight in the fridge, then proceed with the masala step when ready.
- Reheat: Warm over a low flame with a splash of water, stirring occasionally.
- Vegan: Use neutral oil instead of ghee. All other ingredients are plant-based.
- Time-saving: Use 3-4 tbsp of ready onion tomato masala instead of building the masala from scratch. Add it directly to the mashed eggplant and cook for just 5 minutes.
- Kid-friendly: Reduce or skip the green chilies entirely. Add a pinch of sugar to the masala to soften any sharpness.
- No gas stove: Use the oven broiler method (Method 2 in the post) at its highest setting, about 15cm from the element, for 20-25 minutes turning halfway. For extra smokiness, try the Dhungar method: place a small piece of hot coal in the centre of the finished bharta, drizzle with ghee, and cover for 2-3 minutes.
- Kathiyawadi style: Use 2 tbsp oil, increase green chilies to 3-4, add red chili powder with the masala, and finish with a tempering of dried red chili and mustard seeds.
- Jain/Satvik: Skip onion and garlic. Add a pinch of asafoetida (hing) to the hot oil before the cumin, and increase the tomatoes slightly.
Tried this recipe?Let us know how it was!