Smoky Baingan Bharta
A classic Indian dish featuring smoky roasted eggplant mashed and cooked with aromatic spices, onions, and tomatoes. This vegan and gluten-free recipe offers a rich, savory, and subtly spicy experience, perfect as a main or side.
For 4 servings
Roast the eggplant: Pierce the eggplant in a few places with a knife. Roast directly over a gas flame, under a broiler, or in a hot oven (200°C/400°F) for 20-30 minutes, turning occasionally, until the skin is charred and the flesh is very soft and collapsed. Once cooked, transfer to a bowl, cover with a lid or plastic wrap for 10 minutes to steam, then peel off the skin. Discard the stem and any large seeds. Roughly mash the flesh with a fork and set aside.
Prepare the base: Heat ghee or oil in a large heavy-bottomed pan or skillet over medium heat. Add the finely chopped onion and sauté for 8-10 minutes, stirring frequently, until golden brown and caramelized.
Add aromatics: Stir in the grated ginger, minced garlic, and green chilies. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Cook the tomatoes: Add the finely chopped tomatoes to the pan. Cook for 5-7 minutes, pressing down with the back of your spoon, until the tomatoes soften, break down, and the oil starts to separate from the mixture.
Introduce dry spices: Reduce heat to low. Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
Combine with eggplant: Add the mashed eggplant and salt to the pan. Mix everything thoroughly, ensuring the eggplant is well coated with the spice mixture.
Simmer and meld flavors: Cover the pan and let the bharta simmer on low heat for 5-7 minutes. This allows the flavors to meld together. Stir occasionally to prevent sticking.
Finish with garam masala: Uncover the pan, stir in the garam masala, and cook for another 1-2 minutes.
Garnish and serve: Garnish generously with fresh chopped coriander leaves. Serve hot with roti, naan, paratha, or rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Achieve maximum smokiness by roasting the eggplant directly over an open flame until the skin is completely charred and blistered. If using an oven, ensure it's at a high temperature to get some char.
- 2Do not rush the onion-tomato masala. Cooking the onions until deeply golden and the tomatoes until the oil separates is crucial for developing a rich, flavorful base.
- 3While mashing the eggplant, don't overdo it. A slightly chunky texture adds to the rustic appeal of the dish. You want some discernible pieces.
- 4Adjust the spice level by varying the amount of green chilies and red chili powder. For a milder version, deseed the green chilies or use less chili powder.
Adapt it for your goals.
Added Protein
For a heartier meal, add 1/2 cup of green peas along with the mashed eggplant, or crumble in 1/2 cup of paneer (Indian cheese) towards the end of cooking.
Creamy Vegan OptionCreamy Vegan Option
Stir in 2-3 tablespoons of full-fat coconut milk or cashew cream during the last few minutes of simmering for a richer, creamier texture.
Smoky Boost (No Flame)Smoky Boost (No Flame)
If you can't roast over an open flame, a tiny drop of liquid smoke or 1/2 teaspoon of smoked paprika can be added to the masala for an extra smoky note.
Why this is on our healthy list.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels.
Antioxidant Powerhouse
This dish combines the antioxidants from eggplant (especially nasunin in the skin), tomatoes (lycopene), and various spices (curcumin from turmeric) to help combat free radicals and reduce oxidative stress.
Low Calorie & Nutrient Dense
Naturally low in calories and carbohydrates, Baingan Bharta is packed with vitamins and minerals like Vitamin K, C, B6, folate, and potassium, making it a nutritious choice.
Frequently asked questions
Yes, Baingan Bharta often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
