5 from 18 votes
Baingan Bharta
Baingan Bharta is a smoky roasted eggplant dish blended with tomatoes, onions, and spices including turmeric and mustard seeds. The eggplant is broiled until charred and tender, then combined with aromatic curry leaves, green chilies, and garlic, creating a rich and flavorful vegetarian dish with a soft texture accented by the slight heat of chilies. This recipe is versatile for serving as a side or main component in an Indian meal and can be adjusted for spice level.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Calories:
101 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 - 2 medium eggplant around 1½ pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- ½ cup scallions chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic finely chopped, cloves
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon Turmeric ground
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost ¾ th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
- Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
- Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
- Serve with naan, roti or fresh homemade parathas.
Cup of Yum
Notes
- Select medium-sized eggplants around ¾ pound each or use multiple smaller ones if needed for about 1½ pounds total.
- Roasting over a gas stove or outdoor grill works well as alternatives to broiling for charring and softening the eggplant evenly.
- Neutral cooking oil is standard, but mustard oil can be substituted to alter flavor.
- For a spicier variant, add coriander powder, red chili powder, and garam masala as preferred.
- If fresh curry leaves are unavailable, they can be omitted without major impact.
- Green chili quantity can be adjusted to control heat level.
- Optional addition of green peas towards the end enriches texture and nutrition.
- Store broiled eggplant separately refrigerated for 2 to 3 days; the fully prepared Bharta keeps 3 to 4 days refrigerated or can be frozen for longer storage.
Nutrition Information
Calories
101kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Sodium
702mg
(29%)
Potassium
444mg
(9%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
551IU
(11%)
Vitamin C
57mg
(63%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 101
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 702mg | 29% |
| Potassium | 444mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 57mg | 63% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.