Baingan Bharta

Name: Baingan Bharta
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large Eggplant, about 700 g; 1 large Onion, finely chopped; 2 medium Tomatoes, finely chopped; 2 Green Chilis, finely chopped; 4 cloves of Garlic, minced; 1 thumb (1-inch piece) of Ginger, piece, minced (2.5 cm); 2 tbsp Mustard Oil, or neutral oil; 1 tsp Cumin Seeds; 1/4 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 1 tsp Ground Coriander; 1 tsp Salt, fine, or to taste; 1/2 tsp Garam Masala; 2 tbsp Cilantro, fresh, chopped; 1 tbsp Ghee, optional, for finishing

Smoky, spiced Baingan Bharta is a comforting North Indian dish of charred eggplant slow-cooked with sautéed aromatics and warm spices. The result is a silky, flavorful mash that pairs perfectly with warm flatbreads or steamed rice and is finished with a drizzle of ghee and fresh cilantro for brightness.

Smoky, spiced Baingan Bharta is a comforting North Indian dish of charred eggplant slow-cooked with sautéed aromatics and warm spi... Show more

Traditional Indian Recipe

Health Grade

A+ · Excellent

Time

1 hr

Price

0,55 €

Calories

176 kcal

vegetarian

low calorie

gluten free

low carb

Method

Prep the vegetables

Rinse the Eggplant and pat it dry, then prick the skin a few times with a fork so it doesn't burst under the broiler. Peel and finely chop the Onion. Finely chop the Tomato and Green Chili peppers, mince the Garlic and Ginger, and chop the Cilantro for the finish.

Heat the broiler

Set the oven rack about 6 inches from the heat and preheat the broiler on high. Line a baking sheet with foil if you want easy cleanup.

Broil the eggplant

Place the eggplant on the baking sheet and broil for 10 minutes. Turn it over and broil for 8–10 minutes more, until the skin is deeply blistered and the flesh feels completely soft and collapsed.

Cool and mash

Move the hot eggplant to a bowl and cover it loosely for 10 minutes so the trapped steam makes the skin easier to peel. Peel off the charred skin, discard the stem, and mash the soft flesh with a fork or spoon into a rough puree.

Bloom the spices

Heat the Mustard Oil in a wide pan over medium heat. Add the Cumin Seeds and let them sizzle for 15 seconds until fragrant and a shade darker.

Cook the onions

Add the onion and cook, stirring often, for 6–8 minutes until soft and lightly golden. Stir in the garlic, ginger, and green chili, and cook for 1 minute more, just until the raw smell fades.

Build the masala

Add the tomato along with Turmeric Powder, Kashmiri Red Chili Powder, Ground Coriander, and Salt. Cook, stirring and mashing the tomatoes, for 8–10 minutes until they break down into a thick, glossy masala and the oil starts to separate at the edges.

Simmer the bharta

Stir in the mashed eggplant and mix well so every spoonful is coated in the masala. Cook for 5 minutes, stirring often, until the bharta is thick, evenly colored, and fully heated through.

Finish and serve

Turn off the heat and stir in the Garam Masala. Fold in most of the cilantro, then swirl in the Ghee if you want a richer finish. Taste and adjust the salt if needed, and serve hot with the remaining cilantro on top.