Baingan Bharta | Roasted Eggplant

Baingan Bharta is a semi dry dish made with baingan (eggplant). To prepare it we first roast the eggplant, peel it and then cook it with onions, tomatoes and a few spices. While roasting a pleasant smokey smell settles in the eggplant and that’s what makes it super delicious and high on flavors.

Also try: Aloo Baingan or Aloo Baingan Dry.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 25 mins, Total – 40 mins.

Servings: 2-3


  1. Baingan (Eggplant) – 1 medium
  2. Onion – 1 large (finely chopped)
  3. Tomatoes – 2 large (finely chopped)
  4. Green Chilli – 2 (finely chopped)
  5. Cumin Seeds – 1 tsp
  6. Asafoetida a large pinch
  7. Coriander Powder – 2 tsp
  8. Red Chilli Powder – 1/4 tsp
  9. Garam Masala Powder – 1/4 tsp
  10. Coriander Leaves for garnishing
  11. Mustard Oil – 3 tbsp (you can use any other oil as well)
  12. Salt to taste.

How to make Baingan Bharta:

  1. Take the eggplant and prick or slit in a few places with a knife. Now roast it directly over the flame by turning over, it will take around 10-15 mins to completely roast it
  2. Turn off the flame and let it cool. Remove the skin and then gently rinse it to wash off the remaining skin. Cut off the stem and discard. Now mash roasted eggplant and keep it aside
  3. Heat mustard oil in a kadai or a pan. Let it smoke, then add a pinch of salt, it helps in removing the mustard oil aroma
  4. Add cumin seeds and asafoetida. Let it splutter
  5. Add onions and saute until translucent
  6. Add tomatoes, green chillies, red chilli powder and coriander powder. Cook till oil starts to separate
  7. Add mashed eggplant and salt. Mix and cook for 4-5 mins. Keep stirring occasionally
  8. Add garam masala powder and coriander leaves. Mix well
  9. Your Baingan Bharta is ready. Serve hot with Phukla or Paratha.


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