Eggplant bharta aka Baingan bharta is a smoky and savory stir fry dish that captures the essence of Indian cooking. It's aromatic, layered with flavors and textures, and is vegan and gluten free too.
Pair it with some rotis, spicy naan or a flaky layered paratha!
The jammy texture, the rustic flavors and aromas and the savory, spicy taste of this eggplant bharta is guaranteed to convert even the most strongest eggplant-haters out there (I know it, I've been one!).
Paired with some salty dahi boondi, a glass of mango lassi (or my rose lassi) and of course some roti or naan, this one's an absolute treat for your taste buds!
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What's So Great About the Recipe?
If you love the smoky flavors of a classic Baba Ganoush dip, you've got to try this recipe. It's spicy, more flavorful and so comforting and wholesome.
If you're entertaining, it's a great dish to make- it's actually quite easy and perfect for those with dietary restrictions- just like my chickpea tikka masala.
Recipe Ingredients
Eggplant: Pick the standard globe eggplant aka Italian eggplant. Thinner varieties will not hold their shape well when they're roasted.
Tomatoes: For that tangy, juicy base.
Aromatics: I used fresh garlic and green onions to build that savory base. You can use regular onions too, but I just love the flavor and color green onions lend to this dish.
Ginger garlic paste: A staple in Indian cooking. I like to batch make some homemade ginger garlic paste over the weekend and store it for the upcoming weeks, for my all my curries and meat marinades.
Lime juice: Just a squeeze, for that citrusy, tangy flavor.
Spices: You'll need the classic mix of Indian spices- red chili powder, turmeric, cumin and coriander powder and some garam masala. I love using my homemade garam masala spice mix here.
Cilantro: Chopped fresh, to garnish.
Oil: I used a mix of regular cooking oil and some mustard oil for that rustic aroma. If you don't have mustard oil, just use your regular cooking oil.
See recipe card for quantities.
This chili powder features a bold blend of quality ingredients including chili pepper, oregano and garlic; this chili powder has a bright red, fiery appearance, consistent texture and classic chili pepper flavor.
Substitutions & Variations
- For an extra kick of heat, add some green chilies into the mix! Chop them up and sauté them along with the aromatics.
- Love that citrusy tangy? Use lemon infused olive oil instead of your regular oil to sauté the onion and garlic.
How to Make Eggplant Bharta
Step 1: Wash and pat dry the eggplant. Use a sharp knife to create slits on its surface like this.
Step 2: Brush some mustard oil over the surface of the eggplant. Roast it over medium heat on an open flame until soft and slightly charred.
Step 3: Allow it to cool down. Spoon out the flesh from the center.
Step 4: Sauté the chopped garlic and green onions in a bit of oil over medium heat.
Step 5: Add the chopped tomatoes and spices. Cook for a few minutes.
Step 6: Add the eggplant mash and cook for a couple of minutes. Season, add lime juice, garnish and serve.
💭Top Tip
Don't skip the part where you slit the eggplant. This will actually help it tenderize from the inside and get infused with those delicious smoky flavors.
How to Store the Leftover Baingan Bharta
Store the leftover Baingan bharta in the refrigerator for 3-5 days. Use a clean, airtight container to store it and reheat it over medium heat with a splash of water to add some moisture to it.
You can also microwave it for a few minutes, pausing at every 20 second interval.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- For a bit of extra flavor, you can roast the garlic cloves along with the eggplant! Insert garlic cloves into the slits inside the eggplants and roast!
- Be patient- especially when you're roasting the eggplant on an open flame. It takes time and you'll need to keep rotating it occasionally to ensure it is cooked perfectly on all the sides.
- Wait for a bit before you begin scooping out the inside. Once the eggplant cools down, it'll become easier to handle.
- Cover the eggplant with a plate or a bowl after you get it off heat. Doing this will 'steam' it and tenderize it even further.
- Getting some charred bits along with the flesh? That's okay.
How to Serve Baingan Bharta
Enjoy this eggplant bharta with a flatbread of your choice to scoop up all that delicious mush! I'm a big salad person, so whenever I make this, I always pair it with some simple kachumber salad and a nice glass of masala buttermilk to wash it all down.
If you're serving this as a part of an Indian meal, team it up with a cooling Gujarati kadhi or a filling Dahi chana chaat. You can also serving it with a yogurt-based salad/side like mix veg raita or cucumber mint raita- the refreshing yogurt beautifully complements the spicy, tangy bharta.
Recipe FAQs
Check the surface of the eggplant. If it is firm and doesn't have any soft spots or discoloration on the surface, it is fresh and good to use.
You can! Preheat your oven to 450 degrees and set it to broil. Broil the eggplants for about 15-20 minutes, flipping them midway during the cooking time.
Even if the outside looks very charred, you'll need to check the inside of the eggplant to confirm if it is cooked. Insert a sharp knife right into the thickest part, and if it glides in easily without resistance, the eggplant is cooked.
Related Recipes
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If you tried this baingan bharta recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Eggplant Bharta (Baingan Bharta)
Ingredients
- 2 eggplant
- 2 tomatoes
- 1-2 green onions
- 3-4 garlic
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- 1 teaspoon lime juice
- 1 teaspoon mustard oil
- 1 teaspoon oil
- ½ teaspoon salt
- 1 teaspoon cilantro
Instructions
- Wash and pat dry the eggplant. Use a sharp knife to create slits on its surface like this.
- Brush some mustard oil over the surface of the eggplant. Roast it over medium heat on an open flame until soft and slightly charred.
- Allow it to cool down. Spoon out the flesh from the center.
- Sauté the chopped garlic and green onions in a bit of oil over medium heat.
- Add the chopped tomatoes and spices. Cook for a few minutes.
- Add the eggplant mash and cook for a couple of minutes. Season, add lime juice, garnish and serve.
Notes
- Don't skip the part where you slit the eggplant. This will actually help it tenderize from the inside and get infused with those delicious smoky flavors.
- For a bit of extra flavor, you can roast the garlic cloves along with the eggplant! Insert garlic cloves into the slits inside the eggplants and roast!
- Be patient- especially when you're roasting the eggplant on an open flame. It takes time and you'll need to keep rotating it occasionally to ensure it is cooked perfectly on all the sides.
- Wait for a bit before you begin scooping out the inside. Once the eggplant cools down, it'll become easier to handle.
- Cover the eggplant with a plate or a bowl after you get it off heat. Doing this will 'steam' it and tenderize it even further.
- Getting some charred bits along with the flesh? That's okay.
