5.0 from 27 votes
Baingan Bharta (Roasted Mashed Eggplant)
Baingan Bharta, a popular smoky and zesty dish from North India is made with roasted mashed eggplant, sauteed in onion, garlic, tomatoes and Indian spices. Vegan & Gluten-free.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3
Calories: 250 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 Eggplant (Baingan) large, about 450-500 grams
- 3 tablespoon ghee or oil
- 3/4 teaspoon Cumin seeds (Jeera)
- 2 green chili pepper diced, adjust to taste
- 2 cups onion diced
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 2 cups tomatoes diced
- cilantro leaves to garnish
Spices
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon roasted cumin powder
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
- Prepping eggplant for roasting: Many people suggest to add slits with a knife before roasting the eggplant. My mom suggests to not do that as that creates a mess with the juices of the eggplant coming all over the stove.
- Removing skin: Remove all of the charred skin from the eggplant. The bharta will taste bitter if there are any bits of charred skin.
- Roasting eggplant în air fryer: Add 3-4 slits to the eggplant. Brush some oil on the eggplant. Place the eggplant in the basket. Roast at 400 degrees Fahrenheit for 18-20 minutes. Then flip it and roast for another 18-20 minutes.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
901mg
(38%)
Potassium
791mg
(23%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
1077IU
(22%)
Vitamin C
30mg
(33%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
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.