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Roasted aubergine bharta recipe

Roasted aubergine bharta recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Curry side dish

A vegetarian delight that is a brilliant side to any curry, though it does perfectly well on its own!

Geneve, Switzerland

3 people made this

IngredientsServes: 6

  • 500g aubergine
  • 2 tsp oil
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1 tsp minced green chilli
  • salt to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat the oven to 220 C. Roast the aubergine until charred on the outside (turning halfway through roasting). Once charred, allow to cool until safe to handle. Remove the black skin and discard. Mash the aubergine flesh thoroughly.
  2. While the aubergine is roasting, heat the oil in a frying pan over medium heat, and saute the onions for 5 minutes. Add green chilli and tomato, and continue to cook for a further 5 minutes. Finally, add the mashed aubergine and salt to taste. Cook a further 5 minutes for the flavours to meld. Serve with your favourite curry, naan, chapati or rice.

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Reviews in English (1)

Altered ingredient amounts.Sorry, added WRONG photo! Can't see how to delete it - those are darling little Spanish Peppers that you fry in olive oil and eat sprinkled with rock salt. Delicious with a cold Spanish beer.-23 Jun 2010

Simple + Healthy Roasted Eggplant Curry (baingan bharta)

April 17, 2012 By Leanne Vogel October 5, 2017

From the time I begin my day at 4am, I’m on the move. I workout, head to the office for 8-9 hours, come home to walk the dogs, make dinner, and prepare for an evening of nutrition consults. I’m strapped for time, all the time but I’ll never, ever be willing to sacrifice a healthy meal due to my schedule. Ever. So, I look for yummy dinners that can be ready in 30-40 minutes, leave us with leftovers for lunches, and appeal to both of us… which is not always an easy task! I enjoyed my first bowl of baingan bharta in India and nearly fell over with excitement. It had a prominent smokey flavor, was a tad spicy, the eggplant made the dish meaty, and it was so ridiculously filling. Not only that, but the Indian woman who’d made it for me said the recipe was really easy. Honestly, I kinda doubted her on that one. Of course it’s going to be easy for a person that’s probably made it a billion times… but she wasn’t wrong. This recipe really is easy. And like the many other Indian dishes I’ve been making, it’s packed with simple, wholesome ingredients. And it makes lots. Lots and lots. I’ll be eating this all week… and I like that!

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What is baingan bharta?

Baingan bharta is a spicy, mashed eggplant or eggplant dish popular in Indian cuisine. Here eggplant or aubergine are the English words for baingan and bharta is the Hindi word for mash.

There are many Indian regional variations of baingan bharta making such as Maharashtrian Vangyache bharit or Bihari baingan chokha or Tamilian kathirikai gothsu. The recipe I shared here is the Punjabi version that we make at home.

You can compare baingan bharta to baba ganoush because the method of roasting eggplant is the same. But the seasonings, spices, etc. used are totally different.

Top tips for an amazing Baingan Bharta

Choose the right baingan: Pick a baingan/ eggplant/ aubergine thats big and roundish without any indentations and has a shiny skin. Hold it in your hand and pick something which feels light compared to the others. The lighter ones have fewer seeds.

Roast it on an open flame: There are no shortcuts to this. The best flavor comes out when you roast it on an open flame (like I do in the video below). Thats when the skin chars and lends it the smoky flavor. I’ve tried roasting it in the oven and microwave but it never tastes the same. You can also roast it on a barbecue grill which will give it a beautiful flavor as well.

Give it time: Be patient while roasting the baingan because it needs to cook from inside. The entire process takes about 8-10 minutes on a medium high flame and you’ll need to turn it every 1-2 minutes for even roasting.

Let it cool before peeling: The baingan will be piping hot once you roast it, so cover it with some foil and let it rest for a few minutes. This creates a bit of steam and loosens the skin. I also like to dunk it in water once I’ve peeled the skin to get rid of any small bits of burnt skin which may still be stuck here and there.

I think every house has their favorite baingan bharta recipe. Mine is grandma approved. This makes me realize – there is perfection in this world.


1 Preheat your fan oven to 200 degrees Celsius. Rub a little oil all over the aubergines, place on a foil lined dish and roast for 45 minutes.

2 In a large saucepan add the oil then heat on a medium heat, add the onions and salt. Cook the onions for 6-8 minutes or until the onions are translucent and start turning golden brown.

3 Add the ginger and cook for a further 2 minutes stirring frequently.

4 Add the dried spices: Kashmiri chilli, turmeric, coriander powder and cumin powder. Reduce the heat to low and stir for a minute.

5 Increase the heat to medium and add the chopped tomatoes and cook for 4 minutes stirring frequently.

6 Add the frozen peas, cover and cook for 3 minutes.

7 Once the aubergine is cooked remove it from the oven and allow it to cool for 5 minutes. gently and carefully remove the outer skin, stalk and place all your aubergines into a mixing bowl. Mash the aubergine with a potato masher then add it to the masala and peas mixture. Mix well and incorporate the aubergine and masala well. Cook the mixture for 5 minutes.

8 Add the fresh coriander, garam masala and mix well. Serve with fresh chapati's and raita.

This Recipe Is …

  • Suitable for Vegan, Gluten Free, Soy Free and Nut Free diets
  • An authentic Indian dish, made just like in Indian homes
  • Full of smoky flavour from flame roasting
  • Perfect for serving with Chapati or Naan
  • Easy and ready in less than 30 mins
  • Budget Friendly & requires only a few ingredients

If you’re interested in more Vegan recipes, why not try my most popular recipe, Vegan Chickpea Curry, a stuffed Eggplant spicy curry Bharli Vangi, South Indian lentil stew Mixed Vegetable Sambar, or Vegan Kebabs made from Soy Chunks?

Baingan bharta Recipe

We bumped into your blog and we really liked it – great recipes YUM YUM.

G'day! What a lovely, healthy recipe! Wish I could taste!
Cheers! Joanne

Love aubergine, such a wonderful flavor when roasted.

I love aubergines ! I can not wait to try your curry dish! Sounds remarkable!

Your baingan bharta needs to be on my list of recipes to try! Lovely!


[…] a big fan of this vegetable. You can also check few other recipes like: Ennai Kathirikai kolumbu, Baingan bharta, Vangi […]

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About the author

My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…

Recipe for Baingan Bharta – Punjabi roasted eggplant curry

For someone who hated brinjals all through my childhood, my present love for Baingan Bharta is something that surprises me no end. I don’t recall when I tried making this first or whether I ate it at a restaurant that led to this love. Whenever I’m ordering vegetables, I make sure there are big brinjals in the list so one of the dishes in the weekly menu is always baingan bharta. It is surprising that I have not shared my recipe for the same on the blog in the last 9+ years.

Baingan Bharta is a popular Punjabi dish that pairs superbly with plain rotis /parathas and the large eggplants are often charred in a tandoor in the highway side dhabas to prepare this dish. The curry is prepared with a mix of onions and tomatoes fried with ginger, garlic and other spices, the end result being a thick puree like dish and not the typical watery or creamy curry base.

While a lot of recipes will say it is okay to roast the brinjal / eggplant in the oven, I am of the firm belief that nothing compares to the smoky aroma that roasting it on a direct flame (or even better, on charcoals) imparts to the dish. With a light coat of oil all over the brinjal with its stem intact (which you can use to rotate the brinjal from side to side), place on the flame, and keep rotating it until it is charred and black on all sides. When a knife or skewer inserted in, goes through smoothly, it is ready. A fellow food blogger, Nikhil Merchant has this excellent tip of making tiny slits in the raw brinjal, inserting a clove of garlic into each slit and then roasting this on the flame. The roasted garlic when mashed along with the eggplant gives a big boost of flavour to the dish.

For kitchens without an open flame cooking system, the oven + grill is the next best option. Slit lengthwise, coat with oil and place cut side down on a baking tray. Keep the tray under the grill / broiler for 15-20 minutes. Another tip to avoid messing up your cooking stove with the skin and juices of the eggplant is to wrap the eggplant in 2-3 layers of heavy duty foil and then place it on the flame, rotating once in a while until the whole vegetable is soft.

How to choose right eggplant?

The seedless baingan or with less seeds eggplant is the best for this recipe. But how to find eggplant with less seeds that is the biggest concern. If black eggplant is available in your market, then follow 3 steps below:

  1. Skin of black eggplant is too shiny which indicate it is fresh.
  2. It feels slightly firm means if you press your finger against skin, it should give little bounce back.
  3. Make sure that its stem id green. if it is brown or dried out, that eggplant is not fresh.

If you find green color eggplant like I have used in my recipe, then it will be easy to find best one. Green brinjal have less seeds compare to black one. But green one was too old then it may contain more seeds. Follow the same steps above to get right one.

Roasted Smoked Eggplant Curry (vegan, gluten-free)

Meet one of my favorite Indian Dishes…Roasted Smoked Eggplant Curry, otherwise popularly known as Baingan Bharta. My mom rarely made this dish growing up, so it really wasn’t until college, when one of my roommates made it, that I had my first real experience with this dish. I had seen it at Indian restaurants before, but had never bothered trying it. So when I realized how easy and unbelievably tasty it was, it quickly became a favorite of mine. I’ve now created my own version of this dish.

If you’re not familiar with this traditional Indian dish, you can think of it as an Indian version of Baba Ghanoush. The meat of the eggplant, after it has been smoked and roasted, is pureed/mashed with a lot of tomatoes, garlic, onions, herbs, and spices to create a delicious creamy Eggplant Curry. You can enjoy it with some home-made whole wheat tortilla, Naan, rice, or serve it with pita chips and use it as a hot or cold dip.

I wasn’t planning on posting this recipe this week, but it was high in demand when I posted a picture of it on my Facebook Page awhile back, so here it is. To those of you who were desperately waiting, sorry it took me so long to get it posted. Before I leave you with the recipe, I have one piece of advice… be sure to make double the recipe, because you’ll definitely be wishing you had leftovers. =)

It’s always wonderful to hear from my readers and followers in the comment section below. So if you make this recipe or even simply like the idea of the recipe, I’d love to hear from you. It’s also a great way for me to get feedback so that I know how you like the recipes, whether you are eating or making them. You can give any feedback below, or you can also tag me on Instagram if you make one of the recipes @vegetariangastronomy , #vegetariangastronomy, so I don’t miss it.

Watch the video: ΜΕΛΙΤΖΑΝΟΠΙΤΑ