Baingan Bharta Recipe (Eggplant Bharta)

Method14 steps · about 50 min

1. 1

   Step 1: Rinse the eggplant (500 g) and wipe dry. Make 4 slits. If using the optional garlic (4 clove) and green chilies (1–2), push the 4 roasting garlic cloves into 2 slits and the slit chilies into the other 2. Brush the eggplant with 1 tsp roasting oil. Choose ONE roasting route in steps 2–4, then continue at 5.

   Uses 500 g eggplant · 4 clove garlic · 1–2 green chilies · 1 tsp oil · running water for rinsing eggplant

   
2. 2

   Step 2: Flame route ONLY: hold the prepared eggplant with tongs over a gas flame or red-hot coals. Keep turning until completely roasted and cooked through, about 12–14 minutes. Skip steps 3–4 and continue at 5.

   Grill Eggplant · 14 minUses eggplant slit, optionally stuffed with garlic/chili, and brushed with 1 tsp oil

   
3. 3

   Step 3: Oven route ONLY: halve the prepared eggplant and place skin-side up on a foil-lined metal tray. Optionally roast the listed tomatoes on the same tray. Broil or grill at 460°F (240°C) for 16–20 minutes until soft. Skip step 4 and continue at 5.

   Broil Eggplant · 20 minUses optional tomatoes roasted ONLY if oven route chosen · ONLY oven route: prepared eggplant halved on foil-lined metal tray

4. 4

   Step 4: Air-fryer route ONLY: put the prepared eggplant with its inserted garlic/chilies in the basket, optionally adding the listed tomatoes. Air-fry at 400°F (200°C), about 22 minutes whole or 16 minutes halved, until soft. Continue at 5.

   Air-fry chosen eggplant size · 22 minUses optional tomatoes roasted ONLY if air-fryer route chosen · ONLY air-fryer route: prepared whole or halved eggplant with inserted garlic/chili

5. 5

   Step 5: Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)

   Uses use ONLY if flame route chosen, eggplant roasted 12–14 minutes · use ONLY if oven route chosen, eggplant broiled 16–20 minutes · use ONLY if air-fryer route chosen, whole 22 or halved 16 minutes

   
6. 6

   Step 6: Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.

   Rest Eggplant · 5 minUses chosen roasted eggplant fork-tested until soft and cooked through

   
7. 7

   Step 7: Mash or chop the peeled roasted eggplant and its cooked garlic (3 clove). Chop the roasted chilies separately, reserving half to add later only if more heat is wanted. Peel and chop the listed tomatoes, using the roasted tomatoes if you roasted them, otherwise the raw tomatoes. Chop the onion (0.5 cup) and the separate 3 large raw sautéing garlic cloves.

   Uses 0.5 cup onion · 3 clove garlic · raw tomatoes for chopping ONLY if not roasted in oven or air fryer · soft roasted flesh with optional cooked garlic and green chilies · use ONLY if tomatoes roasted with oven-route eggplant · use ONLY if tomatoes roasted with air-fryer-route eggplant

   
8. 8

   Step 8: Heat the separate 1½ tbsp sautéing oil in a pan. Add the chopped ginger (½–¾ inch) and 3 chopped raw garlic cloves; sauté 30–60 seconds until aromatic.

   Uses 1.5 tbsp oil · ½–¾ inch ginger · three large garlic cloves peeled and finely chopped

   
9. 9

   Step 9: Stir in the chopped onions and saute until they turn light golden, for 6 to 7 mins.

   Uses the listed onion chopped for sautéing · 1½ tbsp sauté oil with chopped ginger/garlic cooked 30–60 seconds

   
10. 10

    Step 10: Add tomatoes and salt (0.75 tsp). Cook until they become soft for 5 to 6 mins. Add red chili powder and cook for a few minutes until the raw smell from the tomatoes is gone, for 1 to 2 mins.

    Uses 0.5 tsp Kashmiri chili powder · 0.75 tsp salt · use raw OR roasted tomato route, the same listed tomato quantity · onions sautéed 6–7 minutes in ginger-garlic oil

    
11. 11

    Step 11: Stir the mashed roasted eggplant and cooked garlic into the tomato masala. Add about half of the optional roasted green chili, reserving the rest for final tasting.

    Uses cooked eggplant and inserted garlic mashed after peeling · optional first half of roasted green chilies; reserve rest for taste · tomatoes cooked 5–6 minutes, then chili powder 1–2 minutes

    
12. 12

    Step 12: Mix and mash it a bit to blend well. Saute for 7 to 8 minutes on a medium heat & stir in the garam masala (¼–½ tsp) if using. Turn off the stove.

    Uses ¼–½ tsp garam masala · roasted eggplant/garlic and chosen chili portion mixed into tomato masala

13. 13

    Step 13: Taste the cooked bharta. Add extra salt and some of the reserved roasted chili only if needed. Garnish with coriander leaves (2 tbsp) and optional lemon juice.

    Uses 2 tbsp coriander leaves · extra salt only to taste at finish · optional lemon juice for finishing · bharta sautéed 7–8 minutes, optional garam masala stirred in, heat off · remaining optional roasted green chili, only to taste

14. 14

    Step 14: Serve baingan bharta with roti, rice or naan.

    Uses bharta taste-adjusted and garnished