A popular North Indian dish. This is an easy to make, delicious smoky aubergine curry roasted over an open flame. Bharta means mash and essentially that is what this is. A smoky aubergine mash cooked in various spices. It is delicious with a chappati.

What is Baingan Bharta

Baingan Bharta is essentially mashed Aubergine.

The most important bit of this recipe is to roast the Aubergine.

There are two ways of doing this - over an open flame or in the oven.

In this version, I oven bake and then place it under the grill.

The smoky flavour is what makes this dish so special.

Another popular method is to insert garlic cloves into pre made slits in the Aubergine but I prefer to roast the Garlic seperately.

Tips to make the best Baingan Bharta

Roast the aubergine

The best and most intense flavour comes from roasting the aubergine over an open flame however this isn't always convenient.

So oven baking and then placing under the grill is the method I have used here.

Although I do sometimes just roast over an open flame when I am in a rush because it is quicker. (15 minutes).

The skin begins to crackle and char which makes for the most beautiful smoky flavour.

Turn a few times during cooking for best results.

Choosing the right Aubergine

Pick an aubergine that is large with a smooth, shiny skin.

This is the one I use.

The aubergines that feel lighter, have fewer seeds and are better for a dish like this.

Check that the Aubergine is cooked before removing from the Oven

To check if it is cooked, pierce with a knife in the thickest part. It should go through with ease.

Let it cool before peeling the skin

Once the aubergine is roasted all over, add it to a bowl and cover with cling film/foil and leave it to one side in the same manner that you would do with peppers in Muhammara.

The resulting steam makes it easier to peel.

Mash with a fork

Mashing the aubergine with a fork feels labour intensive but the aubergine takes on more flavour this way.

Ingredients needed in this Baingan Bharta

2 large Aubergines

2 Red Peppers (Optional) - These add some sweetness

2 Garlic Heads - Roasted until they become caramalised and sweeter in flavour

2 Red Onions

3 Green Chillies - Adjust according to you taste

4 Tomatoes

Mustard Seeds

Cumin Seeds

Oil

Ground Spices - Turmeric, Cumin, Coriander, Kashmiri Chilli Powder, Garam Masala (Optional)

Salt

How to make it

(Full recipe card is at the bottom of the page)

Drizzle the Aubergine and Peppers with Oil.

Add Garlic to Foil and drizzle with Oil. Sprinkle over Salt. Close the foil over the Garlic.

Bake for 45 minutes.

Once the Aubergine and Peppers are roasted,place them in a bowl and cover with clingfilm. Leave for 10 minutes before peeling off the skin.

Once the Garlic is roasted, let it cool and then squeeze the Garlic out of the cloves into a bowl.

Mash the Veg up with a fork and set aside.

Heat Oil. Once hot add Mustard Seeds and Cumin Seeds.

Once crackling, add Onion.

Cook till golden brown, then add Ginger and Chilli. Cook.

Add the mashed Veg, Tomatoes and Garlic and cook.

Add the Ground Spices and Salt and cook for 5 minutes on low.

Add a squeeze of Lemon and a scattering of Coriander.

Serve hot with Chapatti.

Why I love this recipe

Vegan and Gluten Free

A crowd pleasing recipe

Goes well with a number of recipes.

Loved by all!

Another method to smoke the Aubergine

Heat a piece of Coal until hot.

Place it in a small bowl and add to the bowl of roasted Aubergines and Peppers.

Add a couple of drops of Oil and once it begins to smoke, cover the bowl of Aubergines with clingfilm.

Leave to infuse for 2 minutes.

Storage

Name: Baingan Bharta
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 tbsp Oil (Divided); 2 large Aubergines; 2 Red Peppers; 2 Garlic Heads; 1 tsp Mustard Seeds; 2 tsp Cumin Seeds; 2 Red Onions (diced); 2 inch Ginger (grated); 3 Green Chillies (finely chopped); 4 Tomatoes (finely diced); 1/2 tsp Turmeric; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Kashmiri Chilli Powder (or 1/2 Red Chilli Powder); 1 flat tsp Garam Masala; Salt (to taste); 2 tbsp Coriander (chopped); Lemon

This Baingan Bharta keeps well in an airtight container in the fridge for up to 4 days.

Perfect served with:

Kadhi Khichdi

MORE INDIAN VEG RECIPES:

Okra Fries

Kidney Beans Curry – Rajma Masala

Aloo Tikki Chaat

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Baingan Bharta

Safira

A delicious flame smoked mashed aubergine curry. Studded with garlic and cooked in an array of spices, this is a meal that is loved by all.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dinner, Lunch

Cuisine Indian, Punjabi

Servings

Calories 168 kcal

Ingredients

4 tablespoon Oil Divided
2 large Aubergines
2 Red Peppers
2 Garlic Heads
1 teaspoon Mustard Seeds
2 teaspoon Cumin Seeds
2 Red Onions diced
2 inch Ginger grated
3 Green Chillies finely chopped
4 Tomatoes finely diced
½ teaspoon Turmeric
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Kashmiri Chilli Powder or ½ Red Chilli Powder
1 flat tsp Garam Masala
Salt to taste
2 tablespoon Coriander chopped
Lemon

Instructions

Massage the oil over the Aubergine and Peppers. Cut the stem off the Garlic and remove papery skin. Add Garlic to Foil and drizzle with Oil. Sprinkle over Salt. Close the foil over the Garlic. Bake for 45 minutes at 190 C/Gas Mark 5. Check from the 35 minute mark.
Put the Aubergines and Peppers into a bowl and cover with cling film. Set aside for a few minutes, then peel the skin off. You may want to run the aubergine under a tap to remove any burnt bits but that is up to individual taste. Remove the stem and mash Veg with a fork or chop very finely.
Once the Garlic has cooled a little, squeeze the Garlic out of the cloves into a the same bowl.
Heat remaining Oil in a pan over high heat and add the Mustard Seeds and Cumin Seeds. Once they crackle add the Onions and cook for 5-6 minutes until light golden.
Add the Ginger and Chilli. Cook for 2 minutes.
Add the mashed Veg and Tomatoes. Cook covered on low for 5 minutes.
Add Turmeric, Ground Cumin, Ground Coriander, Kashmiri Chilli, Garam Masala and Salt. Cook covered on low for 5 more minutes covered.
Add a squeeze of Lemon and a scattering of Coriander. Serve hot with Chapatti.

Notes