Made from roasted eggplant simmered with onion, garlic, ginger, and fresh tomatoes in a mixture of warm spices, baingan bharta is a simple dish with a bold, smoky, and deeply comforting flavor. It's easily one of the best ways to serve eggplant, even to the eggplant skeptics out there, and has a meaty, soulful flavor you won't believe you can make in such a short period of time. Serve with rice or fresh naan bread and your favorite sides for the perfect dinner!
What is Baingan Bharta?
Baingan bharta (or baingan ka bharta) is a very popular dish in North India, and one of the most beloved ways to serve eggplant ever.
Fresh eggplant is roasted until soft and smoky, then mashed and cooked with onions, garlic, fresh tomatoes, and a fragrant blend of spices.
The roasted eggplant takes on a hearty, meaty texture that makes it taste substantial and satisfying. Traditionally, it is made with eggplant roasted over an open fire, which adds an even deeper charred, smoky flavor.
This easy oven-roasted version simplifies the prep while trying to maintain as much of that classic taste as possible. Even eggplant haters might change their minds after this one!
Note: This is not an authentic baingan bharta, although the ingredients and flavor profile are similar to traditional recipes.
Why you’ll love this Easy Baingan Bharta Recipe
- A rich, comforting dish with deep, smoky flavors
- The combination of warm Indian spices and aromatics creates an irresistible aroma that fills the whole house
- Easy, veggie-packed meal that's naturally vegan and gluten-free
- Tastes great with your favorite Indian recipes as well as some naan and steamed rice
- Super simple, easy recipe you can throw together even on a busy weeknight
What is Garam Masala?
Garam masala is a warming, aromatic Indian spice blend that often includes coriander powder, ground cumin seeds, cardamom, cloves, peppercorns, and more. It's a key ingredient in this eggplant dish and is must-have for any well-stocked spice cupboard.
Ingredients For Eggplant Bharta
You can see below how simple this recipe really is. You only need a handful of ingredients to bring out the best flavor.
- Italian eggplant - This variety is large, meaty, and perfect for roasting. You can also use other types of eggplant, but this is my go-to.
- Olive oil - Helps roast the eggplants and bring out the flavors of the spices and aromatics.
- Aromatics - We'll use a mixture of fresh ginger, garlic cloves, and diced onion to infuse deep flavor into the dish.
- Tomatoes - Fresh tomatoes add a little brightness and depth while also making a natural sauce.
- Seasonings - I like to use smoked paprika to add a subtle smokiness you won't get from roasting the eggplant in the oven. Pair it with turmeric powder, garam masala, salt, and black pepper for plenty of flavor.
- Cilantro - For a fresh, vibrant garnish.
How to Make Baingan Bharta
My favorite thing about this Indian dish is truly how simple it is. While the eggplant is roasting the oven, you can prepare the aromatics, onion, and tomatoes, then add the mashed eggplant and go. It's so quick and even total beginners can nail it on the first try.
- Quarter eggplant and sprinkle with sea salt and smoked paprika. Put on oiled baking sheet in a 400 degree oven with the skin up for 20 mins.
- Once cooked, let it cool enough to handle, peel skin off and roughly chop the “meat.” It will be more of an eggplant mash or puree. Reserve.
- In a deep skillet over medium heat, add 1 tbsp olive oil then sauté garlic, yellow onion, and ginger until toasty and translucent. Season with salt.
- Add chopped tomatoes, season with sea salt and ground black pepper and cook for 4 mins until tomatoes are releasing juices and making a rich sauce.
- Add turmeric and garam masala and cook 2 minutes, then add chopped eggplant and ½ cup water and cook 2-3 more mins to incorporate all flavors.
- Taste for salt and adjust if needed. Last add cilantro if desired to the cooked eggplant curry and stir.
- Garnish with fresh cilantro, and serve with rice.
Tips for Making the Best Baingan Bharta
- Spice it up. Feel free to add roasted jalapeno pepper, green chilies, or red chili powder for a spicier version.
- Use a grill or open flame. If you want to really get more of that authentic smoky flavor, roast the eggplant over an open flame or grill.
- Make enough for leftovers. As the mixture sits together, the flavors come out even more. If possible, it tastes even better the next day!
- Add protein. To make this dish a main course, feel free a can of rinsed and drained chickpeas for some plant-based protein.
FAQs
This delicious eggplant curry is often served as a flavorful side dish with your favorite main dish, steamed rice, and fresh roti or naan. It's honestly hearty enough to serve on its own though and makes a great vegan main.
Yes! If you don't have access to an oven, you can roast eggplant directly over an direct flame on a gas stovetop or a grill for that signature smoky flavor. If the eggplant doesn't cook through completely, peel and cube it then sauté in a large skillet or frying pan until soft.
The most important thing is to cook the eggplant until it's soft and tender. You can roast it in the oven, grill it on a hot charcoal grill, char it over an open flame, or even use an air fryer. The goal is to soften the inside, which concentrates the flavor and gives it a meatier texture. Then, remove the skin, roughly chop the flesh to keep some of the texture. Fire-roasting is classic and adds the deepest, smokiest flavor, but any high-heat method will work. Choose whichever method is convenient for you.
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Baingan Bharta
Ingredients
- 1 large Italian Eggplant cut in quarters
- ½ tsp smoked paprika
- 1 pinch salt
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ onion diced
- 2 inch nub ginger minced
- 2 cups tomatoes chopped
- 1 tbsp turmeric
- 1 tsp garam masala
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water
- ½ cup cilantro chopped
Instructions
- Quarter eggplant and sprinkle with sea salt and smoked paprika.
- Put on oiled sheet pan in 400 degree oven skin-up for 20 mins.
- Once cooked, let it cool enough to handle, peel skin off and roughly chop the “meat.” It will be more of a mash or puree. Reserve.
- In a deep skillet over medium heat, add 1 tbsp olive oil then saute garlic, yellow onion, and ginger until toasty and translucent. Season with salt.
- Add chopped tomatoes. Season with sea salt and ground black pepper and cook for 4 mins until tomatoes are releasing juices and making a rich sauce.
- Add turmeric and garam masala and cook 2 mins, then add eggplant and ½ cup water and cook 2-3 more minutes to incorporate all flavors.
- Taste for salt and adjust if needed.
- Last add cilantro if desired to the cooked eggplant curry and stir.
- Garnish with fresh cilantro, and serve with rice.