Smoky roasted eggplant puree with Indian spices, also known as Punjabi Baingan Bharta, is a very popular dish in North India and also one of my personal favorites.

This smoky Baingan Bharta is a delicious Indian-style eggplant puree that goes perfectly with Chapatis or Parathas. It is vegan, gluten-free, and ready in 30 minutes.

What is Baingan Bharta?

Baingan Bharta is basically a fire-roasted eggplant puree cooked with spices. There are different ways to prepare this Bharta (Bharta = puree), but this is the most common way and the one you find in Indian restaurants.

In a way, it is similar in taste to Baba Ganoush without Tahini and olive oil. Baingan Bharta or Eggplant Bharta is a smoky roasted Indian-style eggplant puree. The whole eggplant is roasted over a direct flame until soft and smoky, and then the flesh is cooked with mild spices.

There are many regional Indian variations of preparing Baingan Bharta. Not only do the spices and herbs vary, some variations also add cooked/steamed green peas, while others are mixed with yogurt. In yet other variations, the tomatoes are sometimes omitted.

Baingan Bharta is prepared in many different ways in various regions. In Maharashtra, it is called Vangyache Bharit, Chokha in Bihar, and Kathirikai Gothsu in Tamil Nadu. The recipe I am sharing today is a Punjabi-style Baingan Bharta, which is popular not only in India but all over the world.

I learned this authentic Punjabi recipe from my friend's mother-in-law, who makes excellent Punjabi food. Occasionally, I add some steamed green peas to the Eggplant Bharta. My family simply loves this Baingan Bharta for its simplicity and flavor.

In winter, I prepare this Bharta recipe as often as possible because the seasonal eggplants are much more nutritious and flavorful than those available in other seasons.

So if you haven't tried it yet, it's time to try this delicious Sabzi. It tastes fantastic with hot Lachha Parathas, but it also goes well with rice. Personally, I prefer Chapatis, with which I can polish off the whole plate.

Ingredients for Baingan Bharta

Baingan – It is very important to find the right eggplant. Choose those with firm and shiny skin. There should be no spots or dents on it. Choose the eggplant with a dot at the bottom and not a line. The one with a dot is the male fruit with fewer seeds.

Oil – I personally like to use mustard oil, as it adds a nice flavor and is also considered very healthy.

Green chilies – You can adjust the amount of green chilies to your taste and spice level. I like it spicy, so I add more chilies.

Spice powders – To further enhance the flavor, we will use some

basic everyday spice powders like coriander powder, turmeric powder, red chili powder, Garam Masala powder and Aamchur (dried mango powder).

Peas – This is optional, but I like the crunchy green peas added to the soft Bharta. If you don't have fresh peas, you can also use frozen green peas. Just put the frozen green peas in a bowl of warm water for 5 minutes, drain the water, and they're ready to use. If you use fresh peas, cook them in water until soft before adding them to the Bharta.

Fresh coriander – Coriander adds a refreshing flavor to any dish. So garnish your Bharta with finely chopped coriander leaves.

Other ingredients – We also need some basic ingredients like garlic, onion, ginger, tomatoes, and salt, which together enhance the flavor of this Bharta.

FAQs

How do you roast eggplants in the oven for Baingan Bharta?

The best way to roast the eggplant is over an open flame, as it gives it its smoky flavor, but you can also roast it in an oven as an alternative.

To roast eggplants in an oven, preheat the oven to 200 degrees Celsius. Make slits in the eggplant and insert the garlic cloves, as described in the recipe below. Brush with oil and place on a baking sheet. Roast for 15-20 minutes until charred, then turn and roast again for 10-12 minutes.

You can also put your eggplant in an air fryer. Simply halve the eggplants and roast for 20 minutes at 200 degrees Celsius in the air fryer.

Is it possible without roasting the eggplants?

To prepare your Baingan Bharta without pre-roasted eggplants, wash your Baingan and peel them. Then cut them into cubes and cook them with ½ cup of water until the cubes are soft. Use these instead of roasted Baingan, but believe me, the taste just won't be the same.

How to cook Baingan in a pan?

Baingan Slice and put in a pan. Cover with water and cook until soft. When done, let them cool and mash into a puree. However, when Baingan is cooked in a pan, you don't get the smoky flavor.

Serving suggestions

You can serve this Baingan Bharta with Indian bread like Chapatis, Tawa Paratha, Lachha Parathas or Missi Roti. You can also serve it as a side dish with a rice-dal combination.

You can get creative with leftover Baingan Bharta by simply filling it into mini tart molds and serving as an appetizer.

Storage suggestions

Baingan Bharta keeps in the fridge for 2 to 3 days if stored in an airtight container. Reheat in a pan or microwave before serving until nice and warm.

Baingan Bharta can also be easily frozen. Just put it in a freezer-safe container and freeze for up to 3 months for later use. Thaw on the kitchen counter for 2-3 hours before use and then microwave until warm.

Ingredients for 4 people as a side dish

• 1 large whole eggplant
• 3-4 whole garlic cloves, peeled
• 4 tbsp mustard oil
• 250 g onion, chopped
• 2 tsp green chili, chopped
• 2 tsp ginger paste
• 250 g tomatoes, chopped
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red Kashmiri chili powder
• ½ tsp Garam Masala powder
• 1 tsp Aamchur (dried mango powder)
• 1 tsp salt
• 60 g green peas, soaked
• 2 tbsp coriander, chopped
   

Instructions

To start preparing Baingan Bharta, first roast the eggplant. Wash it and wipe it with a kitchen towel. Make 3-4 slits all over it with a paring knife.

Insert a whole peeled garlic clove into each slit. Roasting the garlic cloves together with the eggplant gives this Bharta a very delicious flavor. So don't skip this step. Brush the eggplant with a little oil before roasting.

Hold the eggplant over the direct flame and roast it over medium heat on all sides until the skin is black and the inside is soft. Turn it every 2-3 minutes while roasting. It takes 10-12 minutes to roast it properly. To check if the eggplant is well roasted, insert a knife. The knife should easily penetrate the flesh.

Note – Roasting the eggplant over direct heat gives it a very nice smoky flavor. Therefore, I recommend roasting it over a direct flame. However, you can also roast it in an oven, an air fryer, or on a grill, or even steam it in a pressure cooker.

Remove the roasted eggplants from the stove and let them cool for 20 minutes. Remove the burnt skin by peeling it off with your fingers. Cut off the stem at the top. Wash the peeled eggplant to remove any traces of charred skin. Cut it in half and remove the seeds. Mash the flesh with your fingers, a fork, or a potato masher and set aside.

Heat a tablespoon of mustard oil in a pan. For this dish, a cast iron pan is best suited.

Add chopped onion and chopped green chilies and fry them over medium heat until they are translucent. Add ginger paste and cook everything for another minute.

Now add 1 cup of chopped tomatoes and cook them for 3-4 minutes until they are mushy. Stir occasionally.

Then add coriander powder, turmeric powder, red Kashmiri chili powder, Garam Masala powder, Aamchur (dry mango powder) and salt to taste along with ½ cup of water and fry everything for one minute.

Add green peas and eggplant puree and mix everything well.

Boil for one to two minutes over high heat. Continue to puree with the back of the ladle. Garnish with 2 tablespoons of chopped coriander.

Baingan Bharta with Chapatis or Dal-Rice serve.

Tips

• Use plump, large eggplants to prepare Baingan Bharta. Make sure to use the variety with fewer seeds. Discard the large seeds after roasting the eggplant.
• To check if the eggplant is cooked inside, insert a knife. If the knife goes through easily, it means it's done.
• Mustard oil gives this dish a nice sharp flavor, but you can also prepare it with any other oil.
• Adding peas to your Bharta is optional. You can skip this step at any time.
• You can also make a variation with potato and eggplant Bharta. This Baingan Aloo Bharta tastes just as delicious. Fry the potatoes together with Baingan to prepare this Bharta.
• Roasting a few garlic cloves together with the eggplants gives the later dish a nice depth of flavor. I make a few slits in the eggplant and insert garlic cloves into these slits.
• You can also add cooked ground beef to this Bharta and prepare Baingan-Hack-Bharta. Don't forget to add more spices.

I look forward to hearing from you...

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