Indian & South Asian · Lunch · Dinner
Baingan Bharta
बैंगन भरता
Whole eggplants are charred until silky and smoky, then mashed and simmered with onion, tomato, ginger and warm spices. A light, vegetable-packed North Indian classic that goes well with chapati or brown rice.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 63% · Fat 26% · Protein 11%
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Ingredients
For 4 servings- 2 large (about 1 kg)Large eggplants
- 1 tbsp14 gRapeseed or sunflower oil
- 1 tspCumin seeds
- 1 large180 gOnion, finely chopped
- 4 cloves12 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1-28 gGreen chilli, finely chopped
- 3 medium360 gTomatoes, finely chopped
- 1/2 tspGround turmeric
- 1 tspGround coriander
- 1/2 tspKashmiri chilli powder
- 1 tsp6 gSalt
- 1/2 tspGaram masala
- 1/4 cup8 gFresh coriander leaves, chopped
- 1 tbsp15 gLemon juice (optional)
Steps
- 1
Prick the eggplants all over with a fork so they do not burst.
- 2
Roast them directly over a gas flame, under a hot grill or on a barbecue for 15-20 minutes, turning often, until the skin is blackened and the flesh is completely soft.
- 3
Place the eggplants in a bowl, cover and let them steam for 10 minutes while you chop the vegetables.
- 4
Peel off the charred skin, discard the stems and mash the flesh roughly with a fork.
- 5
Heat the oil in a wide non-stick pan over medium heat and add the cumin seeds until they sizzle.
- 6
Add the onion and cook for 6-7 minutes until soft and lightly golden.
- 7
Stir in the garlic, ginger and green chilli and cook for 1 minute.
- 8
Add the tomatoes, turmeric, ground coriander, chilli powder and salt, and cook for 6-8 minutes until the tomatoes break down.
- 9
Add the mashed eggplant and cook for 8-10 minutes, stirring often, until thick and well combined.
- 10
Stir in the garam masala, coriander leaves and lemon juice if using, then taste and adjust the salt.
Swaps, storage and make-ahead
Swaps
- Use canned chopped tomatoes (about 400 g, drained of some juice) instead of fresh tomatoes when good ones are out of season.
- Swap the green chilli and Kashmiri chilli powder for a pinch of sweet paprika for a milder version that still has colour.
- If you have no gas flame or grill, halve the eggplants and roast them cut-side down at 220°C (425°F) for 35-40 minutes until very soft, adding a pinch of smoked paprika for a smoky note.
- Use shop-bought garam masala labelled gluten-free if you need the dish to be gluten-free, since some spice blends can contain additives or be processed with wheat.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours, and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It can be frozen for up to 2 to 3 months, though the texture becomes a little softer and wetter after thawing.
Make ahead
Char, peel and mash the eggplants up to 2 days ahead and keep them covered in the fridge, or make the whole bharta a day early since the flavour deepens overnight. Add the fresh coriander and lemon juice just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (401 g) | Per 100 g | |
|---|---|---|
| Calories | 141 kcal | 35 kcal |
| Protein | 4.3 g | 1.1 g |
| Carbohydrates | 25 g | 6.2 g |
| of which sugars | 13.4 g | 3.3 g |
| Fiber | 10 g | 2.5 g |
| Fat | 4.5 g | 1.1 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 597 mg | 149 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
