Here's a 30-minute recipe for Baingan Bharta, a popular Indian vegetarian dish made with roasted eggplant, tomatoes, onions, and spices. My easier and simplified recipe delivers the classic smoky flavor without the mess.
This flavorful roasted eggplant mash is vegan and gluten-free and is best enjoyed with roti, paratha, or naan.
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Eggplant is a commonly used "everyday" vegetable in Indian homes. Dark purple in color with a green crown, it is considered to be the king of vegetables.
Today's recipe highlights this nutrient-rich, low-calorie, and a low-carb vegetable.
This recipe is an easier adaptation of my Mom's delicious baingan bharta recipe. She typically roasts a whole eggplant on the stove, peels and mashes it, then cooks it with aromatics and spices.
In my simplified recipe, I roast diced eggplant in the air fryer (or oven) instead of roasting it whole on the stove. This results in a similar smoky flavor, minus the mess of peeling and cleaning the eggplant after roasting.
What is Baingan Bharta
Baingan bharta is a popular roasted eggplant mash that has its roots in the northern part of India (Punjab) but has become popular all over the country.
In Hindi, "Baingan" means "Eggplant" or "Aubergine", and "Bharta" refers to a "mash", so Baingan bharta is essentially an "eggplant mash".
It is also known as Baingan ka Bharta or bengan bartha. Let's get started on this easy and healthy eggplant mash!
Ingredients - Notes & Substitutions
This bharta recipe features a variety of flavorful ingredients in addition to commonly used Indian spices. Here's what you need:
- Eggplant (Baingan): For this recipe, we need a medium-sized Italian or Indian eggplant. The smaller and thinner varieties won't work here. Check out eggplant picking tips below.
- Oil: I use olive oil, but any clear oil like avocado would work just as well.
- Cumin seeds: Add a sweet-nutty aroma. If you don't have seeds, add cumin powder instead along with the other spices.
- Onion & Green Chili: Use red, yellow, or white onion. Alternatively, use shallots. I also use a serrano chili, seeded and ribs removed but feel free to leave them in for a spicy kick. You can also use a jalapeno.
- Ginger & Garlic: Fresh ginger and garlic are my preference for this recipe. I peel and pulse them together in a small food chopper for 30 seconds.
- Tomato: Use fresh tomatoes for the best flavor as canned tomatoes don't do justice to this dish. I like using Roma or Vine tomatoes.
- Spices: In addition to salt, we're using coriander powder, Kashmiri chili powder, and a touch of turmeric. Turmeric is optional, but I like to add it for color and taste.
- Cilantro: Fresh cilantro leaves are the perfect finale for this dish. They add color and a zesty flavor.
How to pick an eggplant: Pick an eggplant with smooth, shiny skin with a bright green stem that doesn't look dry. The eggplant should be firm (not hard) and should have a very slight give when pressed. For the best flavor, pick a medium-sized eggplant.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Baingan Bharta
Step 1: Roast Eggplant
In this step, I show you how to roast eggplant three ways - in an air fryer, in the oven, or on the stovetop. Pick whichever method you like the most.
I personally prefer the following air fryer method since it's easier and mess-free.
How to Roast Eggplant in an Air Fryer:
- Rinse and dry the eggplant. Trim the crown and peel the skin. (pic 1)
- Cut the eggplant into ½-inch cubes. (pic 2)
- Add to a mixing bowl and toss with ½ teaspoon of salt and a tablespoon of oil. (pic 3)
- Preheat the air fryer to 400°F. Spread the eggplant cubes in the fryer basket in a single layer and air fry for 10 minutes, shaking the basket at the 7-minute mark. (pic 4)
- Remove the fryer basket, shake it, and set it aside while you start the next step.
Oven Roasting Alternative: Preheat the oven to 400°F. Spread the seasoned eggplant pieces on a lined baking sheet and roast for 12-15 minutes.
If you prefer to roast a whole eggplant in the oven or on the stovetop, here are the step-by-step instructions for both methods:
Oven Method: How to make baingan bharta in the oven?
- Preheat the oven to 400°F. Pierce the eggplant with a fork in a few places and place it on a baking sheet lined with aluminum foil.
- Roast the eggplant for 30-35 minutes or until it is soft and cooked through.
- Remove the eggplant from the oven and loosely wrap it in aluminum foil. Let it cool for some time. Once it is cool enough to handle, peel off the skin by hand and mash the flesh with a fork or a potato masher.
Stovetop Method: Works only on gas stoves
- For this method, I recommend using a wire roasting rack for even roasting as opposed to roasting it directly on the burner.
- Turn on the burner on medium heat and place the wire roasting rack on it. Brush some oil on the eggplant and place it on the rack.
- Turn the eggplant every few minutes to ensure even roasting. It takes about 13-15 minutes to roast the eggplant.
- The eggplant is done when a pierced knife goes in and out smoothly, and the skin is charred.
- Loosely wrap the roasted eggplant in aluminum foil, and let it cool. Once it is cool enough to handle, peel off the skin by hand and mash the flesh with a fork or a potato masher.
Step 2: Cook Bharta
- Heat the remaining oil in a non-stick pan over medium-high heat. Add cumin seeds and let them sizzle for a few seconds. Add the onions and sauté for 2 to 3 minutes until they turn translucent. (pic 1)
- Add ginger and garlic paste, and serrano green chili (if using). Sauté for 30 seconds. (pic 1)
- Add the chopped tomatoes along with coriander powder, red chili powder, turmeric, and salt. Stir and sauté for 2 to 3 minutes until they are soft. (pic 2)
- Add the roasted eggplant to the pan and mash it well using a potato masher.(pic 3 & 4)
- Cook the mixture for a few minutes to combine the flavors. Check and adjust seasoning to your liking. (pic 9)
- Garnish with fresh cilantro leaves and serve hot with rice, roti, or naan. (pic 10)
Serving Suggestions
- Make a meal: Serve Baingan Bharta with rice, roti, or paratha.
- Accompaniments: It also goes well with a raita or a side salad like Kachumber or Avocado Cucumber Salad.
- As a side dish: You can also serve it as a side dish with other Indian curries or dishes, like Dal Tadka or Matar Paneer.
- Low-Carb meal: Serve it with keto roti or almond flour tortillas, along with the protein of choice, and a side salad.
How to Store
Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3-4 days.
It can also be frozen for up to 2-3 months. To reheat, simply heat it up in a pan over medium heat or in the microwave until it is heated through.
Try a Variation
- Add veggies: You can add peas, potatoes, or bell peppers to the dish to make it more wholesome and nutritious.
- Add protein: Add ½ cup of grated paneer to add some protein to this dish. Alternatively, add chopped hard-boiled eggs.
- Make it spicier or milder: You can make it spicier or milder by adjusting the amount of red chili powder and green chili.
Recipe Tips & Notes
- Use large eggplant for this recipe, also known as Indian or Italian eggplant.
- Roasting the eggplant is the key to making a good bharta. Make sure the eggplant is cooked through and soft.
- Mash the eggplant well or chop it finely to ensure it blends well with the other ingredients.
- Use fresh tomatoes for the best flavor as canned tomatoes don't do justice to this dish.
- Ginger and Garlic: Fresh ginger and garlic give the best and most authentic taste to this dish.
- Adjust the heat level to your liking.
Frequently Asked Questions
As per this recipe, a single serving of baingan bharta contains 115 calories.
The English name for Baingan Bharta is "Smoky Eggplant Mash" or "Roasted Eggplant Mash or Dip".
Baingan bharta is a healthy dish since it's low in calories and carbs, and high in fiber, vitamins, and minerals.
Eggplant is a nutritious vegetable that is rich in antioxidants, including nasunin, which may help protect cells from damage caused by free radicals. Eggplant contains fiber, potassium, and other nutrients that may help lower blood pressure and reduce the risk of heart disease. Since
Eggplant is low in calories and high in fiber, it may aid in weight loss, improve digestion and prevent constipation.
More Vegan/ Vegetarian Indian Recipes
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📖 Recipe
Baingan Bharta (Roasted Eggplant Mash)
Equipment
Ingredients
- 1 large eggplant
- 2 tablespoons oil divided
- 1 teaspoon cumin seeds
- 1 medium onion (red/ white/ yellow) chopped
- 3 cloves garlic minced or grated
- 1 inch ginger grated or paste
- 1 serrano chili finely chopped (optional)
- 2 medium roma tomatoes chopped
- 2 teaspoons coriander powder
- ½ teaspoon Kashmiri red chili powder or ¼ teaspoon cayenne
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon turmeric
- 2-3 tablespoons cilantro leaves for garnishing
Instructions
Step 1: Roast Eggplant in Air Fryer, oven or stove
How to Roast Eggplant in Air Fryer
- Rinse and dry the eggplant. Trim the crown and peel the skin using a vegetable peeler. Cut the eggplant lengthwise into ½-inch thick slices. Now cut each slice into ½-inch cubes.
- Add it to a mixing bowl along with ½ teaspoon of salt and a tablespoon of oil. Toss well to season the eggplant pieces.
- Preheat the air fryer to 400°F. Spread the eggplant cubes in the fryer basket in a single layer and air fry for 10 minutes, shaking the basket at the 7-minute mark. Remove the fryer basket, shake it, and set it aside while you start the next step.
How to Roast Eggplant in Oven
- Preheat the oven to 400°F. Pierce the eggplant with a fork in a few places and place it on a baking sheet lined with aluminum foil.
- Roast the eggplant for 30-35 minutes or until it is soft and cooked through.
- Remove the eggplant from the oven and loosely wrap it in aluminum foil. Let it cool for some time. Once it is cool enough to handle, peel off the skin by hand and mash the flesh with a fork or a potato masher.
How to Roast Eggplant on the Stove: Works on gas stoves only
- For this method, I recommend using a wire roasting rack for even roasting as opposed to roasting it directly on the burner.
- Turn on the burner on medium heat and place the wire roasting rack on it. Brush some oil on the eggplant and place it on the rack.
- Turn the eggplant every few minutes to ensure even roasting. It takes about 13-15 minutes to roast the eggplant.
- The eggplant is done when a pierced knife goes in and out smoothly, and the skin is charred.
- Loosely wrap the roasted eggplant in aluminum foil, and let it cool. Once it is cool enough to handle, peel off the skin by hand and mash the flesh with a fork or a potato masher.
Step 2: Cook Bharta
- Heat the remaining tablespoon of oil in a non-stick pan over medium-high heat. Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté for 2 to 3 minutes until they start turning translucent.
- Add ginger, garlic, and serrano green chili (if using). Sauté for 30 seconds.
- Add the chopped tomatoes along with coriander powder, red chili powder, and remaining salt. Stir and sauté for 2 to 3 minutes until they are soft and mushy.
- Add the roasted eggplant to the pan. Use a potato masher and mash the eggplant well. Stir everything together.
- Cook the mixture for a few minutes until the flavors are well combined and the mixture is heated through. Stir in regular intervals. Check and adjust seasoning to your liking.
- Turn off the heat. Garnish with fresh cilantro leaves and serve hot with rice, roti, or naan.
Video
Notes
- Use large eggplant for this recipe, also known as Indian or Italian eggplant.
- Roasting the eggplant is the key to making a good bharta. Make sure the eggplant is cooked through and soft.
- Mash the eggplant well or chop it finely to ensure it blends well with the other ingredients.
- Use fresh tomatoes for the best flavor as canned tomatoes don't do justice to this dish.
- Ginger and Garlic: Fresh ginger and garlic give the best and most authentic taste to this dish.
- Adjust the heat level to your liking.
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