Baingan Bharta

Bikramjits.Kitchen's picture

Oct. 09, 2013

Simple and delicious dish filled with smoky flavor of roasted eggplant.


Eggplant/Aubergine 300 Gram
Vegetable oil 3 Teaspoon
Cumin seeds 1 1/2 Teaspoon
Onion 1 Small , chopped finely
Ginger 1/2 Inch , julienned
Chopped green chilies 1/2 Teaspoon
Red chili powder 1/2 Teaspoon
Tomatoes 1 Small , chopped
Salt To Taste
For garnish
Chopped coriander leaves 1 Teaspoon



1. Wash, pat dry and prick aubergine. Roast over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and aubergine start to shrink. Let it cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely.


2. In a pan, heat vegetable oil and add cumin seeds. Cook for half a minute and then add chopped onion. Sauté until onions become translucent.

3. Add ginger and chopped green chili. Cook for a minute. Add red chili powder.

4. Now add mashed roasted aurbergine. Cook for 4-5 minutes over medium heat, stirring continuously.

5. Add salt to taste and tomato. Cook on medium heat for 4-5 minutes or till oil separates.


6. Garnish with chopped coriander leaves and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 155Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 213 mg8.88%

Total Carbohydrates 19 g6.3%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet