Baingan bharta (roasted eggplant mash) step-by-step recipe with video and photos.
About this recipe
Baingan bharta is a smoky rustic dish that is prepared by mincing eggplant which has been charred over direct fire. It is similar to the Arabic dish baba ghanoush. The charring infuses a smoky flavour into the dish. The smoked and mashed eggplant is then cooked with onion, tomatoes, minimal spices and finished with coriander leaves. The subtly smoky flavour that is infused into this dish by charring the eggplant is what makes it so different and delicious.
This vegan dish is prepared by mincing eggplant that is roasted on an open flame and that is the first step to make it. Next, peel the skin off the roasted eggplant once it is cooled completely. Next, saute onion in some oil, add tomatoes, minimal spices, and cook until it is mushy. Then add the roasted eggplant and simmer for a few minutes.
This dish is made with minimal spices which let the smoky flavour of the roasted eggplant shine.
Eggplant: Large purple eggplants are used to make this dish.
Garlic and green chilli: These are stuffed into the eggplant before roasting them. Adjust the green chilli as per your preference.
Tomatoes: Use ripe and juicy tomatoes to make this dish.
Onions: I prefer to use red/pink onions; however, brown onions work well too.
Peas: This is an optional ingredient; however, I recommend not skipping it.
Coriander powder: The only spice used in this dish is coriander powder.
Tips for making the best baingan bharta
Use fresh, firm eggplants that has glossy skin. The eggplant that is old tends to have seeds. The lesser the seeds in the eggplant, the smoother the bharta is.
Roast the eggplant on an open flame for best-tasting bharta. If you roast the eggplant in an oven, you will not get the smoky flavour of the dish.
Stuff the eggplant with green chilli and garlic. Using them this way adds to the smoky flavour of the dish. You can chop them and add them directly to the dish but the final dish will not taste as good.
Use lots of tomatoes. Ripe and juicy tomatoes make the best-tasting bharta.
Pro Tip: As the eggplant cools down after roasting, it releases some liquid. Do not discard it. Instead, add it along with the eggplant. Also, do not wash the roasted eggplant after peeling it.
Baingan bharta tastes really good with roti/chapati. We love this dish for its simplicity, great flavours, and subtly smoky taste. A great dish to make you love eggplants!
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This baingan bharta is:
- authentic Punjabi-style bharta you get in dhabas
- sure to please you even if you don't like eggplant
1. Make slits in the eggplant. Stuff garlic and green chilli
2. Roast eggplant on an open flame until it is completely charred
3. Cool it completely and peel the skin
4. Saute onions until translucent
5. Add coriander powder and chilli powder. Saute for a few minutes
6. Add tomatoes and salt
7. Cook tomatoes until soft and pulpy
8. Add the roasted eggplant and peas
9. Simmer until it cooks well and starts to release oil
10. Garnish with coriander leaves
- 2 large eggplants
- 2-3 cloves garlic cut into thick slices
- 1-2 green chilli cut into 1-inch pieces
- 2 tbsp oil
- 1 large onion chopped
- 4-5 medium tomato chopped
- 1 tsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- Salt to taste
- A handful coriander leaves for garnish
- Wash and pat dry the eggplants. Using a sharp knife, make small slits in the eggplant
- Insert the garlic and chilli slices into the slit
- Roast them on an open flame until they become soft and completely charred
- Let it cool completely. Peel the skin off the eggplant and roughly chop the soft flesh
- Heat oil in a frying pan or kadhai
- Add onion and fry until it is translucent
- Add coriander powder and chilli powder. Saute for a few seconds
- Add tomatoes and salt. Cook until the tomatoes are soft and pulpy
- Add the eggplant and peas, and mix well. Cook on a medium flame for 8-10 minutes until oil beings to release from the sides. Keep stirring at regular intervals
- Garnish with coriander leaves and serve hot
Click here to watch baingan bharta.