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💭 Why you’ll love this recipe
Rich and smoky flavor. Roasted eggplant is mashed and combined with aromatic spices, garlic, and onions to create a satisfying, rich, smoky flavor. Healthy dish. What I love about this recipe is that it’s packed with hearty vegetables and it’s low in fat and calories. Naturally vegan and gluten-free so that everyone can enjoy it.
Variations & Substitutions
Eggplant. Use a smooth, ripe medium-sized eggplant for roasting. Tomato. Use fresh or canned diced tomatoes. Green chili. You can also use jalapeños, serrano peppers, or red chili powder to add a spicy kick. Ginger. Freshly minced ginger is best for this recipe, but you can also use ginger paste. Spices. I used cumin powder, turmeric powder, coriander powder, and salt. You can also use garam masala. Fresh lime. It’s optional, but I like to add lime juice for a bright, zesty flavor.
🍆 Two ways to roast eggplant
Oven method:
Step 1:Pierce the eggplant with a fork several times. Roast it over an open flame or preheated oven at 450°F (200°C) until the skin is charred and the inside is soft, about 20-30 minutes. Turn regularly to ensure even cooking. Check after 15 minutes, every 5 minutes. Step 2:Once done, cool the eggplant, peel off the charred skin, and mash the flesh with a fork or potato masher.
Stovetop method
I realize everyone doesn’t have a gas stove (I didn’t until recently) so I prefer the oven method most times. But if you have a stove with an open flame, you can follow these instructions instead. Step 1:Place the eggplant directly on a gas stove burner. Turn the burner to medium-high heat. Using metal tongs, rotate the eggplant every few minutes until the skin is charred and the flesh inside is soft (about 15-20 minutes). Step 2: Once the eggplant is fully charred and softened, remove it from the heat and let it cool for a few minutes. Step 3:Once it’s cool enough to handle, use your fingers or a knife to peel off the eggplant flesh.
📖 How to make baingan bharta
Step 1:Heat oil in a pan on medium heat. Add cumin seeds and let them sputter. Step 2:Add chopped onions and sauté until they turn golden brown. Step 3:Add ginger, garlic, and green chilies. Cook for a couple of minutes until the raw smell disappears. Step 4:Mix in the chopped tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes are completely soft and oil starts to separate from the mixture. Step 5:Add the mashed eggplant to the pan. Stir well to combine it with the tomato and spice mixture. Cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld together. Step 6:Season with salt and adjust spices according to your taste. Garnish with cilantro and serve with flatbread or rice!
Crush the roasted eggplant with a fork instead of blending it to maintain a slightly chunky texture. When sautéing the onions, add a pinch of salt to help them cook faster and evenly. Cook the tomato and spice mixture until the oil starts to separate, indicating the spices are well-cooked and flavors are developed.
🍴 How to serve baingan bharta
You can serve this delicious baingan bharta recipe with a side of Indian flatbread like roti, chapati, naan, or parathas. I also like to serve it with plain basmati rice or jeera rice when I want a more filling meal. For side dish pairings, try out my authentic bombay potatoes or beans poriyal.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, you can microwave it for 1-2 minutes or until completely warmed through. To freeze, store in a freezer-safe bag for up to 3 months.
🍴 More delicious Indian recipes
If you like this recipe, check out my other delicious Indian recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
