Baigan ka bharta is an Indian dish made with roasted and mashed eggplant/ brinjal. It's a highly flavourful and nutritious dish that can be served as an appetizer or main meal. To make it, the eggplant is first roasted until it's soft and charcoaled on the outside. Then, it's peeled and mashed with onions, tomatoes, garlic, ginger, chilli powder and other spices such as cumin and coriander. The final result is a delicious curry-like dish that pairs perfectly with steamed rice or flatbreads.

Frequently asked questions about baigan ka bharta 

Q: How long does baigan ka bharta take to make? 

A: Baigan ka bharta usually takes around 40 minutes to make, depending on the size of the eggplant. Roasting the eggplant is the most time consuming part of the recipe, but it's worth it for that delicious smoky flavour!

Q: What other dishes can I serve with baigan ka bharta? 

A: Baigan ka bharta can be served with a variety of dishes such as flatbreads, steamed rice, roti or naan. It also tastes great with plain yoghurt and coriander chutney.

Q: Does baigan ka bharta have any health benefits? 

A: Yes - eggplants are high in dietary fibre and vitamins B1, B6 and C, making this dish a nutritious option for all diets. The spices added to the dish also contain powerful antioxidants which can help keep your body healthy.

Q: What ingredients are needed to make baigan ka bharta? 

A: To make baigan ka bharta, you will need an eggplant, onions, tomatoes, garlic, ginger, chilli powder, cumin, coriander and other spices of your choice.

Q: How do I know when the eggplant is cooked enough? 

A: The eggplant should be charred and softened on the outside when it's ready. If you stick a fork in it and the inside is creamy but still a bit firm then it's done.

Q: Is baigan ka bharta vegan? 

A: Yes! Baigan ka bharta is naturally vegan as all of its ingredients are plant based

How to make Baingan Bharta 

1. Take a raw brinjal and make 4 vertical slits along all the sides. Stuff the slits with some peeled garlic cloves and green chillies. Roast the whole brinjal along with a couple of tomatoes over an open flame.  
2. Once everything is evenly roasted and the skin is charred, take them off the flame. Transfer them all to a glass dish, take off the blackened peel and press them into a mush.  
3. In a ceramic non-stick kadai, heat some oil and saute cumin seeds and chopped onions in it. Saute them till they are translucent and add the dry spice powders into the kadai as well.  
4. Mix them all together and add the baingan mash into it. Season it with salt and mix it all together. Cover and cook on low heat for a few minutes. Finish it off with some freshly chopped coriander and serve it hot. 

More Delicious Recipe: 

1.  Aloo Baingan

 2. Restaurant Style Gobhi Tikka Masala

 3. Sindhi Aloo Tuk

Expert Tips

1. Make sure to take off the blackened skin, as it does add flavour, but is bitter in itself.
2. While mashing make sure to evenly distribute everything in the bharta.
3. Add the masalas only after the onions are cooked completely.

Recipe Card

Baingan Bharta

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Main course

Servings

3

Prep Time

15 minutes

Cook Time

25 minutes

Calories

113

Find out how easy it is to make baingan ka bharta with a recipe like this.

Ingredients

• Roasted mash:-
• baingan/ brinjal: 1 
• Oil: as required 
• Garlic: 5-6 cloves
• Green chillies: 3-4 
• Tomatoes: 3 

• Masala:-

•  Oil: 3-4 tbsp
• Cumin seeds: 1 tsp
• Onion chopped: 1 
• turmeric powder: ½ tsp
• Red chilli powder: 1 tsp
• Coriander powder: 2 tsp
• Salt: to taste 
• Fresh chopped coriander: for garnish

View Cart (0) Checkout

Directions

1. Take a raw brinjal and make 4 vertical slits along all the sides. Stuff the slits with some peeled garlic cloves and green chillies. Roast the whole brinjal along with a couple of tomatoes over an open flame.

2. Once everything is evenly roasted and the skin is charred, take them off the flame. Transfer them all to a glass dish, take off the blackened peel and press them into a mush.
3. In a ceramic non-stick kadai, heat some oil and saute cumin seeds and chopped onions in it. Saute them till they are translucent and add the dry spice powders into the kadai as well.
4. Mix them all together and add the baingan mash into it. Season it with salt and mix it all together. Cover and cook on low heat for a few minutes. Finish it off with some freshly chopped coriander and serve it hot.

Recipe Video

Recipe Note

Stuffing the baingan before roasting makes the roasting of garlic and chillies easier, as well as infuses the baingan with their deep flavour.