Homemade Baingan Bharta – Vegetarian Smoky Mashed Eggplant with Tomatoes & Garlic
Ingredients
- Eggplant - 1 large (1 lb) (whole)
- Garlic Cloves - 3 - 4 qty.
- Oil - 1/2 cup
- Green Chili - 4-5 qty. (divided)
- Onion - 1 cup (chopped)
- Tomato - 1 - 2 med. (whole)
- Cumin Seeds - 1/2 tsp
- Mustard Seeds - 1/2 tsp
- Nigella (Kalonji) Seeds - 1/4 tsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - 1/2 tsp
- Cumin Powder - 1/2 tsp
- Salt - 1 tsp
- Green Chili - 4-5 qty.
- Cilantro - 1/2 cup (chopped)
- Ginger/Garlic Paste - 1 tsp
Baingan Bharta is a classic Indian dish made from fire-roasted eggplant that’s mashed and cooked with a flavorful blend of onions, tomatoes, garlic, green chilies, and warm spices. The smokiness from the roasted eggplant gives the dish its signature depth and earthy aroma. Traditionally enjoyed with roti or naan, this dish transforms a simple vegetable into a comforting and bold side that pairs perfectly with any Indian meal.
Watch our recipe video for step by step instructions on how to make Baingan Bharta. We’ve included demonstrations and pro tips to help you out in the kitchen! For our baingan bharta calories and nutrition information, see the recipe card below.
Instructions
How to Make Baingan Bharta:
1) Begin by making a few slits in the washed and dried eggplant.
2) Insert peeled garlic cloves and 2 green chilies into the slits. Rub about 1 tablespoon of oil over the eggplant.
3) Place the eggplant on a wire rack over an open flame. Roast it, turning occasionally, until the skin is evenly charred.
4) Once roasted, remove the eggplant from the flame and set it aside to cool slightly.
5) Next, place the tomatoes on the wire rack and roast them, turning regularly, until their skins are also charred and set aside.
PRO TIP: Let them cool before peeling to make the process easier.
6) Once cooled, carefully peel off the burnt skins from both the eggplant and the tomatoes.
7) Mash the pulp of the eggplant, chop the tomatoes and set aside.
8) In a pan, heat 1/2 cup of oil.
9) Once hot, add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, and 1/4 tsp nigella (kalonji) seeds.
10) Sauté for a minute, then add 1 chopped onion and 1 tsp ginger-garlic paste and cook until the onions turn translucent.
11) Next add the chopped tomatoes and cook for about 2 minutes.
12) Now add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp cumin powder.
13) Stir well, then add the mashed eggplant and 1 tsp salt. Mix thoroughly so that the spices are well combined with the pulp.
14) Once the mixture is well-cooked and the oil starts to separate from the sides, add the remaining green chilies (whole or chopped) and chopped cilantro. Simmer for 2–3 minutes.
15) Enjoy with naan or roti!
Baingan Bharta is a classic Indian dish made from fire-roasted eggplant that’s mashed and cooked with a flavorful blend of onions, tomatoes, garlic, green chilies, and warm spices. The smokiness from the roasted eggplant gives the dish its signature depth and earthy aroma. Traditionally enjoyed with roti or naan, this dish transforms a simple vegetable into a comforting and bold side that pairs perfectly with any Indian meal.
Watch our recipe video for step by step instructions on how to make Baingan Bharta. We’ve included demonstrations and pro tips to help you out in the kitchen! For our baingan bharta calories and nutrition information, see the recipe card below.
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