Baingan Bharta (Roasted Mashed Eggplant)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Baingan Bharta (Roasted Mashed Eggplant)
Description
This Baingan Bharta uses a large eggplant roasted whole over direct heat on a stovetop burner or in an air fryer until the skin chars and the flesh softens. After cooling, the skin is peeled off entirely, and the flesh mashed to form the base of the dish. The cooking process avoids piercing the eggplant before roasting to prevent juice seepage and bitterness from charred skin fragments.
The mashed eggplant is cooked in a pan with ghee or oil, cumin seeds, diced green chilies, garlic, ginger, and diced onions sautéed until translucent but not browned. Ground spices including Kashmiri red chili powder, coriander, and roasted cumin powder are added, then fresh tomatoes are incorporated and cooked down with the mash. Cilantro garnish adds brightness. The texture is soft with some chunkiness from the vegetables, and the flavor is smoky, spicy, and aromatic.
Baingan Bharta is typically served as a side with Indian meals, pairing well with flatbreads or rice. Variations in roasting technique such as air fryer use are possible for convenience.
To avoid bitterness, remove all charred skin carefully. Roasting times and methods vary; air fryer roasting involves slitting the eggplant and roasting at 400°F, flipping halfway through.
Ingredients
- 1 eggplant large, about 450-500 grams, aka baingan
- 3 tablespoon ghee or oil
- 3/4 teaspoon cumin seeds aka Jeera
- 2 green chili pepper diced, adjust to taste
- 2 cups onion diced
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 2 cups tomato diced
- cilantro to garnish, leaves
Spices
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder roasted
Instructions
Roast Eggplant
- Rinse and dry the eggplant. Apply oil over the eggplant using your palms or a brush. Roast eggplant.
- Place the eggplant on top of a burner for roasting. Optionally, use a stainless steel mesh on top of the burner, and place eggplant on it. Roast whole turning frequently for about 12-14 minutes. Once done, a fork or knife should insert easily in the eggplant. (see notes for air fryer method)
- Transfer to a plate, cover with foil and let it cool slightly. Now with your fingers, remove the skin completely. Then chop/mash the eggplant using a knife/fork. You can also use a potato masher.
Cook Bharta
- In a large pan on medium-high flame, heat oil and add cumin seeds. Sauté for 30 seconds until the cumin seeds sizzle.
- Add green chili pepper, ginger and garlic. Sauté for a minute.
- Add onions and saute for 5-7 minutes until they are light golden. You don't want to brown them.
- Add all the spices. Then add the tomatoes. Mix well, and cover with a lid so the tomatoes soften. Saute for 5-7 minutes until the oil separates.
- Add the roasted mashed eggplant. Mix well and sauté for 2 minutes. Turn flame to medium-low and cover with a lid for 3-4 minutes. Remove lid, and give the bharta a stir. Turn off flame.
- Garnish with chopped cilantro, and enjoy with roti or paratha.
Notes
- Do not slit the eggplant before stovetop roasting to prevent juice leakage and messiness.
- Remove all charred skin from the eggplant, as any remaining char bits may cause bitterness.
- For air fryer roasting, slit the eggplant 3-4 times, brush with oil, roast at 400°F for 18-20 minutes per side, flipping once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 901mg | 38% |
| Potassium | 791mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 30mg | 33% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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