I remember most of my family cringing at the mere mention of baingan, but somehow, baingan bharta had everyone licking their plates clean! It is a popular North Indian dish from Punjabi cuisine and is one of my all-time favorites. I love scooping it up with ghee-smeared tandoori rotis or plain parathas. Yum!
What is Baingan Bharta
“Baingan” means eggplant in Hindi, and “bharta” means mashed, making baingan bharta a perfect name for this dish of smoky, fire-roasted eggplant. The key to this dish is its irresistible smokiness. To achieve this, roast the eggplants over an open flame or outdoor grill until the skin is perfectly charred. Then, combine mashed eggplant with the masala made with Indian spices, onions, ginger, garlic, green chilies, and tomatoes, and you’ll have a deliciously rustic and simple bharta ready to enjoy. There are many versions of eggplant bharta across India (as with most such traditional indian recipes), each with its own unique blend of spices and flavors, but the basic concept remains the same. Punjabi baingan bharta hails from Punjab, the agricultural heartland of North India. A few years ago, I also shared my treasured heirloom recipe for another variation, this green baingan bharta, bursting with herbaceous flavors and an amazing zing from pure mustard oil. More Eggplant Recipes to try - Aloo baingan, Bharwan (Stuffed) baingan & Baingan Pakora
My Recipe
Here are a few secrets about my homestyle easy baingan bharta recipe.
Choosing Eggplant
Recipe Tips
Think texture - Don’t finely chop the onions, tomatoes, garlic, ginger etc. A vegetable chopper (non-affiliate link) works great! Baigan bharta isn’t supposed to be smooth, rather chunky. Don’t Skimp on Oil - I keep repeating this, however, eggplant recipes needs optimum quantity of oil to cook well and taste amazing. Baingan bharta is no different. Add Green Peas - Many people love to add green peas to bharta and I often do too. Add ½ cup blanched green peas (I like using petite peas) when you add the mashed eggplant to masala and cook together. The burst of green peas is delicious! Use Fresh Tomatoes - Use fresh tomatoes for the best flavor and texture in bharta. While we are talking tomatoes, dont use overly ripe tomatoes, we dont want them to fully break down in the masala. If tomatoes are not in season, you can use canned whole tomatoes chopped up, but fresh is always preferable.
How To Make Baingan Ka Bharta
Fire Roast The Baingan
Note On Cleaning The Stove-Be prepared for serious cleaning after fire roasting eggplant, as the juices can blacken and dirty your stove. Clean immediately after cooking, as dried spots are tougher to remove. I spray the surface with a cleaner to loosen and wipe off the spots.
Prepare The Masala
Combine Masala & Eggplant Mash
Serving & Storage
Baingan bharta is best served hot with indian flatbreads such as roti, naan, or paratha. Enjoy! Storage - Store in the refrigerator for 2-3 days in an air tight container. Reheat gently on the stove or in the microwave and add chopped cilantro for a fresh burst of flavor.
