Baingan Bharta (Spicy Indian Eggplant)
Looking for a different way to cook eggplant? Popular in northern India, Baingan Bharta is a vegetarian Indian recipe that is packed with flavor!
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Baingan Bharta is a spicy roasted eggplant recipe that is a popular Punjabi dish in northern Indian cuisine. This vegetarian recipe is fairly easy to make, and it features layers upon layers of flavor. We like serving it with jasmine rice and warm naan.
Literally translated, Baingan Bharta means ‘mashed eggplant.’ (Baingan = eggplant; Bharta = mash) Traditionally, the eggplant is grilled or roasted over an open flame, but for this recipe we are just using the oven. The goal is to roast the eggplant long enough until it can be scooped out and the skins discarded.
From there, the eggplant mash is simmered in a skillet with onion, tomatoes, fresh ginger and spices. Oh, and roasted garlic! A fun shortcut (and easy way to add flavor) is to insert whole cloves of garlic into the eggplant when you roast it. The garlic roasts at the same time as the eggplant, and then that roasted garlic gets minced and added to the skillet later.
Baingan Bharta
As with many Indian recipes, there are many versions of Baingan Bharta. It is often served as a side dish, or we sometimes just add rice and naan and serve it as the main course.
I’ll be the first to admit that I’m not a huge fan of eggplant (aubergine). My wife loves it, but it’s not my favorite veggie. This recipe though? Delicious! Roasting the eggplant and then letting it simmer with the onions, tomatoes and spices adds so much flavor.
Baingan Bharta is somewhat similar to baba ganoush in that both start with roasted eggplant. However, baba ganoush goes with a Mediterranean flavor profile with lemon, garlic, tahini, etc. Baingan Bharta sticks more with the Indian spices like coriander, turmeric, fresh ginger and garam masala.
Ingredients for Baingan Bharta
- Eggplant – choose large eggplants that are dark purple, glossy and firm when squeezed.
- Garlic – fresh garlic cloves get inserted into the eggplants and both roast together
- Oil – I used olive oil, but feel free to use vegetable oil instead. Ghee can also be used.
- Onion – I used a white onion, but any color can be used.
- Jalapeno – The pepper adds a layer of spice and flavor. A serrano pepper can be used in place of the jalapeno if preferred.
- Spices: fresh ginger, garam masala, salt, coriander, turmeric and crushed red pepper. These are all common ingredients in Indian cooking, and they should be readily accessible at most grocery stores.
- Tomatoes – use medium, firm tomatoes as they will simmer with the roasted eggplant.
- Cilantro – adds a bright, fresh flavor. Sprinkle top of dish with more cilantro before serving.
- {optional} Rice – turns this side dish into a main course (at least here in our house!)
- {optional} warm Naan or Roti – warm flatbread makes everything better!
How to Store Leftovers
Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 4 days. In fact, like many soups and chilis, this dish will taste even better on Day 2 once the flavors have had a chance to meld.
Baingan Bharta can also be frozen. Just place the leftovers in a freezer bag and freeze for up to 3 months. Let thaw overnight in refrigerator and then reheat on the stovetop.
If you’re looking for a healthy Indian recipe, then put this Spicy Indian Roasted Eggplant recipe on the menu. I hope you enjoy this recipe as much as we do here in our house – cheers!
Did you make this Baingan Bharta recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Baingan Bharta
Ingredients
For the Eggplant
- 2 large eggplants
- 8 cloves garlic peeled
- 2 Tbsp olive oil
- 1 large white onion diced
- 1 jalapeno finely chopped
- 1 Tbsp grated ginger see note
- 2 tsp garam masala
- ½ tsp kosher salt
- ½ tsp coriander powder
- ½ tsp turmeric
- ¼ tsp crushed red pepper
- 2 medium tomatoes diced
- ¼ cup freshly chopped cilantro plus more for garnishing
- 1 Tbsp lemon juice
For Serving
- 2 cups cooked jasmine rice
- naan
Instructions
For the Eggplant
- Preheat oven to 400°F. Line rimmed baking pan with foil.
- Slice eggplants in half lengthwise and place skin-side down on foil-lined pan. Prick eggplants all over with a fork. Cut 2 slits in each of the eggplants; insert garlic cloves.
- Roast eggplant for 30-40 minutes, or until soft.
- Remove garlic from skins and finely mince. Using a fork, scoop flesh out of eggplants; peel skin off and discard. Set roasted eggplant and minced garlic aside.
- Meanwhile, place oil in a large, deep skillet on stove over medium heat.
- Once hot, add diced onions and saute, stirring occasionally, for 7-8 minutes or until onions have softened and are beginning to brown.
- Add jalapeno and grated ginger; stir until well combined. Continue sauteing, stirring often, for 2 more minutes.
- Add garam masala, salt, coriander, turmeric, crushed red pepper and minced garlic (from above); stir until well combined.
- Add tomatoes; stir until well combined. Continue sauteing, stirring often, for 4-5 minutes.
- Add roasted eggplant (from above), cilantro and lemon juice; stir until well combined. Continue sauteing, stirring often, for 3-4 more minutes.
- Serve with naan over cooked rice. Garnish with additional chopped cilantro before serving.
Notes
Looking for more Indian recipes? Check out some of these other favorites, too:
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