5 from 27 votes
Baingan Bharta (Roasted Mashed Eggplant)
Baingan Bharta is a dish of roasted eggplant mashed and cooked with spices, onions, tomatoes, and aromatics like garlic, ginger, and green chili. The smoky roasted eggplant is combined with sautéed cumin and other spices, creating a flavorful and textured vegetarian side or accompaniment. Cilantro adds a fresh garnish to balance the rich earthiness.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
3
Calories:
250 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 250
% 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.