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    Home » Recipes

    2nd July 2019 Dinner

    Home » Recipes

    Baingan Bharta

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    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.

    Baingan Bharta in a bowl

    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.

    Baingan Barta in a black dish with coriander scattered over on a grey background

     

    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.

    2 charred Aubergines in a black bowl on a grey background

    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.

    ROast Aubergine and Pepper in a bowl

    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.

    Mustard Seeds and Cumin Seeds in oil in pot

    Once crackling, add Onion.

    Onions added to pot with wooden spoon

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

    Ginger and green chillies added to pot

    Add the mashed Veg, Tomatoes and Garlic and cook.

    Mashed Veg added to pot

    Tomatoes and Garlic added to pot

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

    Ground Spices and Salt added to pot

    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

    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:

    South Indian Sambar – Vegan

    Okra Fries

    Kidney Beans Curry – Rajma Masala

    Aloo Tikki Chaat

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x

    Baingan Bharta topped with coriander in a bowl
    5 from 7 votes
    Print

    Baingan Bharta

    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.

    Course Dinner, Lunch
    Cuisine Indian, Punjabi
    Keyword Aubergine, Baingan Bharta
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6
    Calories 168 kcal
    Author Safira

    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

    Instructions

    1. 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.

    2. 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.

    3. Once the Garlic has cooled a little, squeeze the Garlic out of the cloves into a the same bowl.

    4. 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.

    5. Add the Ginger and Chilli. Cook for 2 minutes.

    6. Add the mashed Veg and Tomatoes. Cook covered on low for 5 minutes.

    7. Add Turmeric, Ground Cumin, Ground Coriander, Kashmiri Chilli, Garam Masala and Salt. Cook covered on low for 5 more minutes covered.

    8. Add a squeeze of Lemon and a scattering of Coriander. Serve hot with Chapatti. 

    Recipe Notes

    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.

    2 charred Aubergines in a black bowl on a grey background

    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.

    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

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

    Perfect served with:

    Kadhi Khichdi

    Nutrition Facts
    Baingan Bharta
    Amount Per Serving
    Calories 168 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 10mg3%
    Sodium 130mg6%
    Potassium 895mg26%
    Carbohydrates 28g9%
    Fiber 11g46%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 657IU13%
    Vitamin C 29mg35%
    Calcium 93mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Victoria says

      September 01, 2019 at 3:08 pm

      5 stars
      This is one of my favorite vegetarian Indian recipes! I discovered it back in college (too many years ago to admit) and I love making it myself. This recipe is so easy, and tastes just like what I remember. Yum!

      Reply
      • Safira says

        January 15, 2020 at 2:20 pm

        I am so glad to hear that. Thank you

        Reply
    2. Jenn says

      October 14, 2019 at 12:22 pm

      5 stars
      This is an amazing dish that's just loaded with flavor. Follow her steps and you won't have any trouble making a delicious meal!

      Reply
      • Safira says

        January 15, 2020 at 2:19 pm

        Thank you so much. 🙂

        Reply
    3. Heidy L. McCallum says

      November 11, 2019 at 4:01 pm

      5 stars
      I love trying new recipes, and this was so eyecatching to me when I saw your blog post. I will be heading to the market to round up a few ingredients and making this recipe this coming week.

      Heidy L. McCallum

      Reply
      • Safira says

        January 15, 2020 at 2:21 pm

        I hope you love it!

        Reply
    4. Demeter says

      January 14, 2020 at 2:07 pm

      5 stars
      I love that you roasted the aubergine. Such a great way to bring out the best flavors in this dish. Just delicious!

      Reply
      • Safira says

        January 15, 2020 at 2:17 pm

        Thank you. Definitely the most crucial part of the recipe!

        Reply
    5. Ana F says

      January 14, 2020 at 2:43 pm

      5 stars
      I love curry! I never knew how easy this is to make and I can't wait to get started. Thanks for the great recipe!

      Reply
      • Safira says

        January 15, 2020 at 2:19 pm

        Yep super easy to make and so delicious too!

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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