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Indian · Dinner

Baingan Bharta

VegEasy

Diet: Veg · Vegan · Gluten-free

Roast a whole eggplant until the flesh collapses. Mash it into a cooked tomato and onion base.

Prep
10 min
Cook
70 min
Cool
10 min
Total
90 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of baingan bharta
Representative eggplant bharta with spring-onion garnish. This recipe uses coriander instead. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Equipment

Baking tray; foil; fork; bowl; wide frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast the eggplant · About 50 min

  1. For Baingan Bharta, use 220°C in a conventional oven or 200°C with the fan.
  2. Line the tray with foil.
  3. Prick 1 large eggplant all over with the fork.
  4. Put the eggplant on the tray.
  5. Roast for 40–50 minutes, turning halfway through.

    Check: The skin should wrinkle and the flesh should collapse under gentle pressure.

  6. Allow 10 minutes for the roasted eggplant to lose heat.
  7. Peel away the skin.
  8. Mash the flesh in the bowl.

Make the tomato base · About 8 min

  1. Heat 2 tbsp neutral oil in the frying pan over medium heat.
  2. Add 120 ml finely chopped onion.
  3. Cook for 5–6 minutes, stirring often.

    Check: The onion should turn pale gold.

  4. Add 5 cloves finely chopped garlic and ½ tsp finely chopped green chili.
  5. Stir for 1 minute.
  6. Add 240 ml finely chopped tomato, ¼ tsp red chili powder and ½ tsp salt.
  7. Cook for 6–8 minutes, stirring frequently.

    Check: The tomatoes should become soft and thick.

Combine · About 5 min

  1. Fold in the mashed eggplant.
  2. Stir the bharta often during 5 minutes of cooking on medium-low heat.
  3. Turn off the heat.
  4. Scatter 1 tbsp chopped coriander over the bharta.

Tips

  • Oven roasting gives less smoke than flame roasting.
  • The stated yield of Baingan Bharta counts side portions. Any rice or bread to accompany Baingan Bharta is separate.

Substitutions

  • Use neutral oil instead of ghee if listed.

Storage

  • Get perishable Baingan Bharta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Baingan Bharta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Baingan Bharta to 74°C / 165°F, stirring or turning it for even heating. When Baingan Bharta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Baingan Bharta includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Baingan Bharta becomes softer in storage.

Make ahead

  • Roast eggplant one day ahead and refrigerate its drained flesh.

FAQ

How soft should eggplant be?

The flesh should collapse and mash easily.

Is oven roasting smoky?

It gives less smoke than flame roasting.

How should I store baingan bharta?

Get perishable Baingan Bharta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Baingan Bharta within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Baingan Bharta Recipe (Mashed Eggplant).

Uses the source’s oven-roasting option; timings reflect oven cooking.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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