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Spicy Baingan Bharta

showmethecurry's picture
Try this recipe for Baingan Bhurta. With roasted eggplant, onions and tomatoes in a spicy mix, you'll LOVE it!
  Eggplant 1 Pound
  Onion 1 Medium, finely chopped in a food processor
  Tomatoes 4 Medium, finely chopped
  Turmeric powder 1⁄2 Teaspoon (Haldi)
  Oil 2 Tablespoon
  Salt To Taste
  Frozen peas 1⁄2 Cup (8 tbs)
  Ginger 1 Teaspoon, finely chopped
  Garlic 1 Teaspoon, finely chopped
  Asafoetida 1 Pinch (Hing)
  Coriander powder 2 Teaspoon (Dhaniya)
  Cumin powder 1 Teaspoon (Jeera)
  Garam masala 1 Teaspoon
  Red chili powder To Taste
  Green chilies To Taste, finely chopped
  Cilantro sprigs 5 (For Garnish)

1 Pre-heat the oven at 400 degrees F.
2 Rub the Eggplant with some oil.

3 In an ovenproof dish, place the prepared eggplant and cook for 1 hour.
4 Once that is done, take the Eggplant out, let it cool a little.
5 Carefully peel off the skin (it will come off very easily).
6 Cut the flesh into cubes and keep aside.
7 In a non-stick pan, heat rest of the oil on Medium-to-High heat.
8 Add Asofoetida, Turmeric, and Onions (in that order).
9 Stir well and let it cook till the onions turn translucent.
10 Add the Ginger and Garlic and let it cook till the onions start turning golden.
11 Add the Tomatoes and cook, stirring constantly till the oil separates from the mixture, this will take a little while.
12 Add garam masala, cumin powder, coriander powder, red Chili Powder and the green chilies, Mix well.
13 Gradually add the Eggplant cubes and mix. While mixing, the cubes will fall apart and become one big mixture.
14 Add the Peas and Salt, mix well.
15 Cover the wok, reduce to Medium heat and let it cook.
16 Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.

17 Garnish with Fresh Cilantro and serve hot with Naans, Chapatis, Paranthas..

Use a 1 or 2” deep dish for baking; the Eggplant tends to let go of a lot of juice, which can be thrown away.
Garam Masala is available at any Indian grocery store or any whole foods store.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Indian Roasted Eggplant
Baingan Bharta is a classic north Indian dish, usually served with rotis. I make it spicy but it tastes equally good with less spices. I have hardly known anyone who doesn't like this dish. It's common to every Indian household and now it’s getting popular all over the world for its meaty texture. I usually burn the eggplant over stove top but you have to be an expert cook for doing so. Thus, baking the eggplant is the best option for novice cooks.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 167.2 mg7%

Total Carbohydrates 22 g7.4%

Dietary Fiber 8.3 g33.4%

Sugars 9 g

Protein 4 g9%

Vitamin A 32.1% Vitamin C 45.9%

Calcium 8.2% Iron 11.3%

*Based on a 2000 Calorie diet

Spicy Baingan Bharta Recipe Video, Indian Roasted Eggplant