Baingan Bharta is a popular Indian vegetarian dish made by roasting a whole eggplant until it is tender and smoky. Once roasted, the skin is peeled off, and the flesh is mashed and cooked with a variety of aromatic spices such as cumin, coriander, and turmeric.
This flavorful mixture is further enriched with sautéed onions, tomatoes, garlic, and green chilies, creating a rich and hearty dish that is both nutritious and satisfying. Baingan Bharta is commonly served with Indian breads like roti or naan, making it a staple in North Indian cuisine and a beloved choice in Indian restaurants worldwide.
This gluten-free and vegan-friendly dish is perfect for those seeking a healthy, plant-based option full of authentic Indian flavors. Whether you’re a fan of Indian food or trying it for the first time, Baingan Bharta is a must-try dish that showcases the vibrant and diverse flavors of Indian cooking.
Ingredients
- •1 medium eggplant
- •3-4 garlic cloves, peeled
- •1 large tomato
- •1 chili pepper, optional
- •Vegetable oil, as needed
- •5 ml (1 teaspoon) cumin seeds
- •2.5 ml (½ teaspoon) black mustard seeds
- •1 onion, diced small
- •Salt, as needed
- •119 ml (½ cup) vegetable stock or broth
- •5 ml (1 teaspoon) garlic paste
- •5 ml (1 teaspoon) ground coriander
- •5 ml (1 teaspoon) ground cumin
- •5 ml (1 teaspoon) garam masala, divided ½ tsp + ½ tsp
- •2.5 ml (½ teaspoon) powdered turmeric
- •Chopped cilantro
Preparation
Preheat a grill or broiler. Make 3 to 4 slits in the eggplant in different places and insert the cloves of garlic. Coat the eggplant, tomato, and chili pepper with oil. Place them on the grill or under a broiler, turning as needed until the skins are charred and blistered but not burnt and dry. The tomato and pepper will be done first; transfer them to a platter to cool. Cook the eggplant, turning frequently, until it is soft in the center, about 45 minutes, then remove from the heat and allow it to cool. Keeping everything separated, peel and mash the egplant, chop the chili, and mash the tomato.
Put a large saucepan over medium-high heat and add 15 ml (1 tablespoon) oil and the cumin seeds and mustard seeds. Stir until you hear them spit, about 30 seconds. Add the onions and a pinch of salt, and saute until the onions start to become translucent. Keep stirring so nothing sticks or burns. Reduce heat to medium-low and add the chili pepper and garlic. Stir until the garlic is fragrant, 10-20 seconds. Add the powder spices and ½ tsp of garam masala and cook for 10 to 20 seconds, continuing to stir so nothing sticks or burns. Add tomato and stock, cover, and turn down to a simmer and let it cook for 25 to 30 minutes and keep checking that it’s not sticking.
Once the masala has all come together, add the eggplant and stir it in and let it cook for 5 to 10 minutes, then add the ½ tsp garam masala, cilantro, and salt to taste. Serve with Roti, Naan, or Rice.