Baingan bharta is a smokey, spicy, and slightly tangy North Indian dish, traditionally made by mixing tender, fire-roasted, mashed eggplant with basic onion-tomato masala.
Here I am sharing 3 methods of roasting eggplant (on the stovetop, in the oven, and air fryer), choose one at your convenience.
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❤️About This Recipe
- Taste: Super delicious with a unique smokey flavor. It has a slight tang from the tomatoes and it’s usually made spicy (but the spice level can be adjusted as per your liking).
- Texture: Baingan bharta is mashed yet it is chunky with eggplant’s signature silky texture.
What is Baingan Bharta?
Baingan = Eggplant
Bharta = mashed
In short, it translates to eggplant mash with a full of smokey aroma and a burst of flavors. Baingan bharta is served with roti, paratha or garlic naan (at restaurants)
This baingan bharta recipe is Punjabi, North Indian style. But there are many similar variations made throughout India. In Gujarat, it is known as ‘Ringan no olo’ and is served with bajra rotlo. In Maharashtra, there is vanghyache bharit. In Uttar Pradesh and Bihar, there is baingan ka chokha served with litti. In west Bengal, there is begun pora.
How Does Baingan Bharta Get Smokey Flavor?
Traditionally, eggplant is roasted over charcoal (or direct fire) or in a tandoor. This method infuses the smokey aroma and flavor.
At home, you can roast the eggplant 3 ways.
- Stovetop: Here eggplant is roasted on a direct flame. This method gives the best smokey flavor among all 3. But this procedure makes your stove so messy and cleaning up will be a task. So nowadays I avoid this method.
- Oven (with broiler): Here halved eggplant is roasted under the broiler. This one gives slightly less smokey flavor compared to the stovetop. But we can increase the smokiness by adding smoked paprika to the bharta later. I prefer this method as clean-up is just one baking tray.
- Air fryer: This method gives the least smokey flavor compared to all 3. I have tried and won’t be my preferred method in the future. Don’t get me wrong, it tastes good but not as good as the above two methods. Again, smoked paprika is used to increase the smokey flavor.
🧾Ingredient Notes
Below pic shows 3 ingredients that are required to roast the eggplant.
How To Choose Right Eggplant For Baingan Bharta?
- Choose the male eggplant which has fewer seeds compared to the female eggplant. If the bottom of the eggplant has a roundish dimple that is ‘male’. While the female one has an oval dimple.
- Eggplant should be big in size yet light in weight. If it’s heavy meaning it has too many seeds inside and it might taste bitter.
- Choose the ones which have smooth and shiny skin.
- Avoid the ones with brown streaks which are over-matured and have more seeds.
- It should look firm and when you give a little pressure it will make an indentation and will spring back immediately.
Garlic: Baingan bharta should be heavy on the garlic. These cloves are inserted into the whole eggplant before roasting. This burnt, roasted garlic gives a really good flavor.
Mustard oil: It is used to grease the eggplant before roasting. Instead, you can use any regular oil.
Below is a pic of the ingredients you’ll need to make onion-tomato masala.
- Onion: red onion is recommended for Indian cooking.
- Tomatoes: Ripe roma or plum tomatoes are recommended.
- Ginger, Garlic, Green chilies: All three are crushed together. Instead, you can use ready-made ginger, garlic paste and finely chopped green chilies.
- We prefer spicy baingan bharta, so I have used spicy chilies. If you prefer a less spicy version then use milder chilies
- Spice powders: Be light on spices here and flavor should come from smokey eggplant and onion, tomato, garlic, chilies/
- Smoked paprika: It is used only for the oven (broiler) and air fryer methods to increase the smokey flavor and aroma.
👩🍳Step By Step Photo Instructions
Roasting Eggplant (StoveTop):
1) Rinse the eggplant and pat dry with a clean towel. Make 5-6 slits in the eggplant and insert the garlic cloves. If cloves are fat then slit them into half then insert. Apply mustard oil all over the surface.
2) Place the prepared eggplant on a direct flame (use a wire rack for easier moving and you don’t have to keep holding it with a tong). Keep the flame medium-high.
3) Keep moving with the help of a pair of tongs and roast all the sides until charred and baingan is cooked from the inside. Check the tenderness by inserting a knife/fork.
4) Remove to a plate and let it cool to the touch.
5) Peel the skin and discard. Also, cut the stem.
6) Roughly mash or chop the cooked baingan.
Roasting On The Oven:
1) Line a baking sheet with aluminum foil and turn on the broiler (high) setting in your oven. Halve the eggplant, make some slits and insert the cloves inside. Place on a prepared sheet cut side down. Grease the surface with mustard oil.
2) Place the tray right under the broiler (on the top rack). Broil for 15-17 minutes or until fork tender.
3) Once cool to the touch, collect the cloves and keep them aside. Peel and discard the skin.
4) Chop using a knife or mash using a potato masher.
Cooking In Air Fryer:
1) Prep the eggplant by inserting cloves and brushing with oil same as above. Place it in an air fryer basket.
2) Air fry at 400°F (200°C) for 20-22 minutes. Rotate the eggplant halfway through for even cooking.
3, 4) Similarly, peel the skin and chop.
NOTE: After roasting when you chop or mash the baingan and you find it has so many seeds then discard as many seeds as possible. If you end up with a less meaty part then you may have to roast another one.
Making Onion Tomato Masala For Baingan Bharta:
1) Heat the oil in a pan on medium heat. Once hot add onion and sprinkle a pinch of salt to speed up the cooking process.
2) Mix and cook until the onions are light brown and soft.
3) Add crushed ginger, garlic, green chilies mixture.
4) Mix and saute for a minute or until the raw smell of ginger garlic goes away.
5) Add tomatoes and mix.
6) Cook until tomatoes are soft and mash cooked tomatoes as you stir.
7) Add turmeric powder, red chili powder, coriander powder, smoked paprika and remaining salt.
8) Mix and cook for 1-2 minutes until the oil starts to ooze out. You must cook the spices in onion tomato mixture otherwise it tastes raw.
9) Add chopped/mashed eggplant.
10) Mix and mash if you find any large pieces.
11) Cook on low heat for 4-5 minutes and oil starts to ooze out from the sides. You need to stir a couple of times to avoid sticking.
12) Turn off the stove and garnish with freshly chopped cilantro.
💭Expert Tips
- Too many seeds in your baingan bharta is a big NO. After roasting the eggplant, if you find it has many seeds inside then scoop out as many seeds as possible and discard them. You’ll be left with a less meaty part. If so you can roast another one.
- Roast multiple eggplants and save some for later. Roasted, mashed baingan can be stored in the refrigerator for 3-4 days and in the freezer for up to 3 months.
- If cooking multiples then you can use a food processor to roughly chop or mash the eggplant.
- After tasting, if your baingan bharta doesn’t have a slight tang then you can add a few drops of lemon or lime juice.
- Smoked paprika is a must if roasting in the oven or air fryer. It adds a good smokey aroma and flavor. Recently I have been using smoked paprika in dal makhani, dal tadka, dhaba style urad dal, etc for that unique smokiness.
🍽 Serving Ideas
- Baingan bharta served with roti or paratha or garlic naan. To make a complete meal, serve sides of sliced onions and a bowl of yogurt (to soothe your palate from the spicy taste of baingan bharta)
- At home, we like to enjoy it with bajra roti.
- It can be served as a side with your dal-chawal.
- Use as a dip with mini naan dippers as a starter or appetizer.
Did you try this baingan bharta recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Baingan Bharta
Ingredients
For Roasting:
- 1 Eggplant around 1 lb (400-500 grams)
- 5 cloves Garlic
- ½ teaspoon Mustard oil
For Onion Tomato Masala:
- 3 tablespoons Oil
- 1 medium Red onion ¾ cup finely chopped
- 1 inch Ginger
- 4 cloves Garlic
- 2 Green chilies Crush ginger, garlic, chili together
- 2 medium Tomatoes 1 ½ cups finely chopped
- 1 teaspoon Salt or to taste
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Coriander powder
- ½ teaspoon Smoked paprika
- 2 tablespoons Cilantro or coriander leaves finely chopped
Instructions
Roasting Eggplant:
- Rinse the eggplant and pat dry with a clean towel.
- Make 5-6 slits in the eggplant and insert the garlic cloves. If cloves are fat then slit them into half then insert.
- Apply mustard oil all over the surface.
- StoveTop: Place the prepared eggplant on a direct flame (use a wire rack for easier moving and you don’t have to keep holding it with a tong). Keep the flame medium-high. Keep moving with the help of a pair of tongs and roast all the sides until charred and baingan is cooked from the inside. Check the tenderness by inserting a knife/fork.
- Oven: Line a baking sheet with aluminum foil and turn on the broiler (high) setting in your oven. Halve the eggplant (garlic inserted and greased with oil) and place the cut side down on the sheet. Place the tray right under the broiler (on the top rack). Broil for 15-17 minutes or until fork tender.
- Air fryer: Place prepared eggplant in a basket and air fry at 400°F (200°C) for 20-22 minutes. Rotate the eggplant halfway through for even cooking.
- Remove to a plate and let it cool to the touch.
- Peel the skin and discard. Also, cut the stem.
- Roughly mash or chop the cooked baingan.
Making Onion Tomato Masala:
- Heat the oil in a pan on medium heat. Once hot add onion and sprinkle a pinch of salt to speed up the cooking process. Mix and cook until the onions are light brown and soft.
- Add crushed ginger, garlic, green chilies mixture. Mix and saute for a minute or until the raw smell of ginger garlic goes away.
- Add tomatoes and mix. Cook until tomatoes are soft and mash cooked tomatoes as you stir.
- Add turmeric powder, red chili powder, coriander powder, smoked paprika and remaining salt.
- Mix and cook for 1-2 minutes until the oil starts to ooze out. You must need to cook the spices in onion tomato mixture otherwise it tastes raw.
- Add chopped/mashed eggplant. Mix and mash if you find any large pieces.
- Cook on low heat for 4-5 minutes and oil starts to ooze out from the sides. You need to stir a couple of times to avoid sticking.
- Turn off the stove and garnish with freshly chopped cilantro.
Notes
- Choose the male eggplant which has fewer seeds compared to the female eggplant. Check the bottom of the eggplant and it has a roundish dimple that is ‘male’. While the female one has an oval dimple.
- Eggplant should be big in size yet light in weight. If it’s heavy meaning it has too many seeds inside and it might taste bitter.
- Choose the ones which have smooth and shiny skin.
- Avoid the ones with brown streaks which are over-matured and have more seeds.
- It should look firm and when you give a little pressure it will make an indentation and will spring back immediately.
- After roasting the eggplant, if you find it has many seeds inside then scoop out as many seeds as possible and discard them. You’ll be left with a less meaty part. If so you can roast another one.
- Roast multiple eggplants and save some for later. Roasted, mashed baingan can be stored in the refrigerator for 3-4 days and in the freezer for up to 3 months.
- If cooking multiples then you can use a food processor to roughly chop or mash the eggplant.
- After tasting, if your baingan bharta doesn’t have a slight tang then you can add a few drops of lemon or lime juice.
- Smoked paprika is a must if roasting in the oven or air fryer. It adds a good smokey aroma and flavor.
Mirandamom
Wow. This is delicious, and it shames any restaurant version I’ve tried!
Kanan Patel
Very glad to hear it.
Thank you.