Baingan Bharta (Roasted Mashed Eggplant)

5 from 9 votes

Baingan Bharta (Roasted Mashed Eggplant)

Baingan Bharta, a popular smoky and zesty dish from North India is made with roasted mashed eggplant, sauteed in onion, garlic, tomatoes and Indian spices. Vegan & Gluten-free.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: baingan bharta, eggplant mash

Diet: Gluten-free, Vegan

Method: Stovetop

Servings:

Author: Meeta Arora

Equipment

Ingredients

1 Eggplant (Baingan) large, about 450-500 grams
3 tablespoon Ghee or Oil
3/4 teaspoon Cumin seeds (Jeera)
2 Green Chili Pepper diced, adjust to taste
2 cups Onion diced
4 cloves Garlic minced
1 teaspoon Ginger grated
2 cups Tomatoes diced
Cilantro leaves to garnish

Spices

1 teaspoon Salt
1 teaspoon Kashmiri red chili powder
2 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Roasted Cumin Powder

US Customary - Metric

Instructions

Roast Eggplant

Rinse and dry the eggplant. Apply oil over the eggplant using your palms or a brush. Roast eggplant.
Place the eggplant on top of a burner for roasting. Optionally, use a stainless steel mesh on top of the burner, and place eggplant on it. Roast whole, turning frequently for about 12-14 minutes. Once done, a fork or knife should insert easily into the eggplant. (see notes for air fryer method)
Transfer to a plate, cover with foil, and let it cool slightly. Now, with your fingers, remove the skin completely. Then chop/mash the eggplant using a knife/fork. You can also use a potato masher.

Cook Bharta

In a large pan on medium-high flame, heat oil and add cumin seeds. Sauté for 30 seconds until the cumin seeds sizzle.
Add green chili pepper, ginger, and garlic. Sauté for a minute.
Add onions and saute for 5-7 minutes until they are light golden. You don't want to brown them.
Add all the spices. Then add the tomatoes. Mix well, and cover with a lid so the tomatoes soften. Sauté for 5-7 minutes until the oil separates.
Add the roasted mashed eggplant. Mix well and sauté for 2 minutes. Turn the flame to medium-low and cover with a lid for 3-4 minutes. Remove the lid, and give the bharta a stir. Turn off the flame.
Garnish with chopped cilantro, and enjoy with roti or paratha.

Video

Notes

Prepping eggplant for roasting: Many people suggest adding slits with a knife before roasting the eggplant. My mom suggests not doing that, as that creates a mess with the juices of the eggplant coming all over the stove.

Removing skin: Remove all of the charred skin from the eggplant. The bharta will taste bitter if there are any bits of charred skin.

Roasting eggplant în an air fryer: Add 3-4 slits to the eggplant. Brush some oil on the eggplant. Place the eggplant in the basket. Roast at 400 degrees Fahrenheit for 18-20 minutes. Then flip it and roast for another 18-20 minutes.

Nutrition