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    Home » Recipes » Appetizers Dips Sauces

    Baingan Bharta

    Published Dec 15, 2018, modified Mar 26, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Baingan Bharta pin

    A popular Punjabi dish made with eggplant roasted on an open flame for a smoked flavour, then mashed and combined with spices. It is perfect served with warm rotis for a light meal, as a side or dip. 

    Baingan bharta in a shallow terracotta dish.

    Baingan Bharta is a popular North Indian dish. Baingan means eggplant or aubergine or brinjal, and bharta means mashed.

    It is prepared with smoked eggplants which are mashed, then cooked with onions, tomatoes and spices to make a rich and tasty light meal or side.

    Eggplants are very good at absorbing large amounts of oils and liquids through cooking. Combined with these ingredients, they develop some rich and complex flavours.

    Baingan Bharta is usually served with warm rotis or parathas.

    Jump to:
    • How to select a good eggplant
    • Roasting on an open flame
    • To make the bharta
    • Storing leftovers
    • Related posts
    • 📋 Recipe

    How to select a good eggplant

    Eggplants should be fresh, so select those which are firm with a smooth and shiny skin, and have a green stem.

    If they have any indentations or show any sign of dehydration, they are not fresh.

    Roasting on an open flame

    The way to achieve a smoky flavour is by roasting the eggplant on an open flame.

    • Once the eggplant has been washed and dried, pierce with a fork or make several cuts through the skin. It is roasted directly on an open flame to render a wonderfully tender pulp and delicate smoked flavour. This can be done on a medium direct flame of your gas range, on a grill or bbq.
    • Turn it occasionally using tongs, to ensure even cooking.
    • The eggplant is ready when a knife slides smoothly right through it.
    Eggplant roasting on the open fire on a hob

    Once the eggplants are cooked, remove from the flame and allow to cool before removing the stem and peeling off the skin. If a few bits of skin remain, you can leave them as they enhance the smokey flavour.

    Two roasted eggplants on a white plate.

    Transfer the pulp to a bowl and roughly mash using a potato masher or a fork, then set aside.

    To make the bharta

    1. Prepare the base for the bharta by lightly roasting cumin seeds to release their flavour. Once the aroma is released, pour in the oil and turn the heat up to medium. (Take care not to burn the cumin.)
    2. Next, sautée the garlic, ginger and green chilli, then add the onion.
    3. At this point, some recipes call for chopped fresh tomatoes, but I use tomato purée for its rich, ‘cooked’ flavour.
    4. Add the eggplant pulp and cook for 5 minutes, stirring frequently.
    5. Sprinkle with chopped cilantro leaves and serve warm or at room temperature with fresh warm rotis or parathas.

    Storing leftovers

    Cover or keep in a sealed container in the fridge for up to 72 hours. Bring to room temperature before serving. It is not suitable for freezing.

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    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

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    📋 Recipe

    baingan in a terracotta dish

    Baingan Bharta

    Nicole Shroff
    A popular Punjabi dish made with eggplant roasted on an open flame for a smoked flavour, then mashed and combined with spices. It is perfect served with warm rotis for a light meal, as a side or dip. 
    5 from 2 votes
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    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Dip
    Cuisine Indian
    Servings 2 people
    Calories 290 kcal

    Ingredients

    Metric | US Customary
    • 2 medium eggplants washed and dried
    • oil for rubbing on eggplant
    • 1 teaspoon cumin seeds
    • 2 tablespoons olive oil
    • 1 medium onion diced
    • 3 cloves garlic minced
    • 1 inch fresh ginger grated
    • 1 green chilli chopped
    • 2 tablespoons tomato puree
    • ½ teaspoon red chilli powder (adjust quantity according to taste)
    • ½ teaspoon cumin powder
    • ½ teaspoon coriander powder
    • salt to taste
    • 1 tablespoon cilantro (fresh coriander leaves) chopped for garnish

    Instructions
     

    Roast the eggplants

    • Make several small cuts along the eggplants or pierce with a fork. Rub the eggplants with oil. 
    • Roast the eggplants directly on a medium flame, bbq, or grill. Turn using tongs to ensure they are cooked evenly – approx. 5 minutes on each side should be enough. They are done when a knife can slide smoothly through. 
    • Remove from flame and allow to cool, then remove and discard the stems and the skin*. 
    • Transfer the pulp to a bowl and roughly mash using a potato masher, and then set aside.

    Make the bharta

    • In a skillet on low heat, warm the cumin seeds. Once the aroma is released, pour in the oil and increase the heat to medium. 
    • Add the garlic, ginger, green chilli, and stir fry for a minute. Next, add the onion and sauté till softened. 
    • Stir in the tomato purée, salt, red chilli, the cumin and coriander powder, and cook on a low flame for 2 minutes, stirring continuously.
    • Mix in the eggplant pulp and cook for a further 5 minutes, stirring frequently. Remove from heat and serve with a garnish of chopped cilantro and warm rotis.

    Notes

    • Selecting –  the eggplants should be fresh, so select those which are firm with a smooth and shiny skin, and have a green stem. If they have any indentations or show any sign of dehydration, they are not fresh.
    • *Don’t worry if some burnt skin remains while peeling the eggplant, as this will add to the smoked flavour.
    • Storing leftovers – cover or keep in a sealed container in the fridge for up to 72 hours. Bring to room temperature before serving. It is not suitable for freezing.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 290kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 2gCholesterol: 0mgSodium: 103mgPotassium: 1235mgFiber: 16gSugar: 20gVitamin A: 335IUVitamin C: 20mgCalcium: 71mgIron: 2.4mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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