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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.