Baingan Bharta is a traditional Indian dish that is made by roasting an eggplant and then mashing it into a smooth mixture with spices and herbs. The eggplant is usually roasted over an open flame or a gas stove until it is soft and the skin is charred, giving it a smoky flavor. This dish is then seasoned with a mix of spices and herbs, including cumin, coriander, and garam masala, to create a rich and fragrant dish.
Assemble all ingredients together to avoid last minute rush.
Wash and finely chop onion, tomatoes, green chillies, ginger, garlic and coriander leaves.
Wash the eggplants and pat dry them with kitchen towel. Roast the eggplants on medium to high flame. Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked. You can also grill the eggplants in the oven.
After roasting, cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it. If the eggplant looks clean and without worms, then proceed further.
To maintain the smoky flavor of roasted eggplants, I recommend do not wash them after roasting. Let them get cool for themselves. Once cooled, remove the skin.
Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
Cooking
For making Baingan Bharta Recipe, in a Kadai / Wok or Fying Pan, heat oil. Then add finely chopped garlic, ginger and onions.
Sauté them until the onions turn soft and translucent. Don't brown them.
Add chopped green chillies and chopped tomatoes. Mix well.
Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture.
Now add salt, coriander powder and red chili powder. Stir and mix again.
Add the mashed eggplants. Mix thoroughly.
Saute for some 4 to 5 minutes on low to medium heat.
Finally garnish with coriander leaves.
Your Baingan Bharta is ready to serve. You can enjoy it with roti, paratha, steamed or jeera rice.
You can also keep this Baingan Bharta as a side dish with your other main dish.
Eggplant : Use the purple-colored large variety of eggplant having fewer seeds. When you hold the eggplant it should feel light. This is a sign that it has fewer seeds.
Spiciness: To get the bright orangish-red color, it is best to use Kashmiri red chilli powder or deghi mirch.
Oil: You can use any neutral tasting oil. Some options are sunflower oil, canola oil or olive oil. In India, it is cooked with mustard oil.
Tomatoes: You can use readymade tomato puree also in case you are out of tomatoes or not available at your place.
Ginger Garlic Paste: You can use ginger garlic paste in case fresh ginger and garlic are not available at your place. However, I recommend to use fresh ginger and garlic for better taste and aroma.
Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores / Grocery Stores or Online Stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Baingan Bharta Recipe
Amount per Serving
Calories
238
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
503
mg
22
%
Potassium
1310
mg
37
%
Carbohydrates
36
g
12
%
Fiber
16
g
67
%
Sugar
21
g
23
%
Protein
6
g
12
%
Vitamin A
793
IU
16
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
29
mg
35
%
Vitamin E
3
mg
20
%
Vitamin K
29
µg
28
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
Magnesium
78
mg
20
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.