Smoky roasted eggplant folds into a thick tomato, onion and garlic masala, finished with green chili and fresh cilantro.
A collapsed, charred eggplant is the starting point for Baingan Bharta. Its soft flesh takes on the concentrated tomato masala, making a spoonable vegetable main with a smoky edge and enough texture to scoop with bread.
Roast the eggplant until a knife passes through without resistance. The tomato mixture should look thick before the eggplant goes in; watery tomatoes make the finished bharta loose rather than richly coated.
Method
Heat the broiler to high and set a rack 6 inches below it. Prick the eggplant, place on a metal tray and broil for , turning every , until blackened and collapsed with no firm center.
Cool for , then peel away the charred skin and roughly mash the flesh. Drain off any pooled liquid.
While the eggplant cools, heat the vegetable oil in a skillet over medium heat. Cook the onion for until translucent. Add the garlic and green chili and cook for until fragrant.
Add the tomatoes, cayenne pepper and salt. Cook for , stirring, until thick and glossy with little free liquid.
Stir in the mashed eggplant and cook for until the mixture holds softly on a spoon. Fold in the cilantro and serve hot.
Forkue tips
- For stronger smoke, cook the eggplant on a grill until the skin chars and the flesh fully collapses.
Storing and reheating
Refrigerate for up to 3 days or freeze for 2 months. Reheat in a skillet over medium-low heat, stirring; add a spoonful of water only if the mixture catches.
Kitchen gear
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Baingan Bharta: FAQ
Can I roast the eggplant in the oven?
Yes. Roast at 450°F until collapsed, then briefly broil for more color. The flavor will be gentler than an eggplant cooked over flame.
Do I need to remove the seeds?
No. Tender pale seeds can stay; scoop out any unusually large, dark seed clusters if they taste bitter.
How do I store and reheat Baingan Bharta?
Refrigerate for up to 3 days or freeze for 2 months. Reheat in a skillet over medium-low heat, stirring; add a spoonful of water only if the mixture catches.
How long does Baingan Bharta take?
About 1 hr in total: 15 min prep and 45 min cooking.
What do I need to make Baingan Bharta?
The key ingredients are eggplant, onion, tomatoes, garlic, green chili and cayenne pepper, plus pantry basics.
Any tips for Baingan Bharta?
For stronger smoke, cook the eggplant on a grill until the skin chars and the flesh fully collapses.
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