Roasted Eggplants with spices bring out the wonderful flavor of Baingan Bharta. Serve with roti, Paratha, or rice and enjoy this Punjabi delight subzi .
I have been blogging for over 7 years and have more than 700 recipes on the blog. I started with the idea of keeping all my recipes recorded in one place, and today blogging has become a passion and profession.
This year, I have decided to go back to my old posts and update the pictures. This way I am also performing a quality check on the recipes and following the old recipe perfectly and male changes if needed.
Baingan Ka Bharta is a recipe that I cook at least once a month and even more during the summer months when we have an abundance of eggplants from the garden.
This Smoky Eggplant Subzi is one of my very old recipes that still has the picture of the eggplants that we grew in our backyard in 2011. I am still keeping that picture as a memory and updating the rest, and also adding step-by-step pictures, as this post was missing that.
What is Baingan Bharta?
Baingan ka Bharta gets its flavor from the smoked, roasted eggplants. The bharta tastes best when we roast the eggplants on an open flame, allowing them to char on the outside.
If you have access to an outdoor grill, I would highly recommend using that as it brings out the authentic flavor of this famous Punjabi recipe. I roast them on an open flame at times, and cleaning after that is a task.
So many times, I just roast them in the oven. The flavor is definitely compromised when compared to the open roasting. I compensate for some of it by placing the eggplants under broil mode to get the exterior charred.
Keep a constant eye on the eggplants when broiling, as they smoke intensely and can also burn quite quickly.
Roasting the eggplant is the main task in making this subzi. The rest of the recipe is quite simple and comes together very quickly. Choose firm, large eggplants to make the subzi.
How to roast the eggplants?
Roasting on open flame - Wash the eggplants and wipe them with a kitchen cloth. Apply some oil to your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me, it tastes so good this way that it is worth the effort.
Roasting eggplants in the oven - If roasting over the flame is not possible (For people with electric stoves), place the oiled eggplant in an oven-safe dish and bake it at 400°F for 20 - 30 minutes. Then place them under the broiler for a few minutes, turning them occasionally to get the roasted exterior.
Roasting eggplants in an air fryer - These days, I roast my eggplants in the air fryer, and it gives a beautiful charred and well-cooked eggplant without the mess. I set it at 400°F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
Preparation time - 30 mins Cooking time - 30 mins Difficulty level - easy
Ingredients to make Baingan Bharta - (serves 4)
- Eggplant - 1 large or 2 medium
- Onions - 2 (chopped or sliced)
- Tomatoes - 3 (finely chopped)
- Green chilies (slit lengthwise) - 3
- Ginger (grated) - 1 inch piece
- Green peas - ½ cup (optional)
- Turmeric powder - ½ tsp
- Red Chili powder - 1 ½ tsp
- Dhania jeera powder - 1 tsp
- Cumin seeds - 1 tsp
- Oil/ghee - 2 tblsp
- Cilantro - to garnish
- Salt - to taste
Step-by-step process
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stems and mash them well with a masher, and keep aside.
Heat some oil/butter and add some cumin seed to it. Next, add the chopped onions and sauté them for a few minutes.
Next, add the green chilies and the ginger and fry for a minute.
Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
Now add the mashed eggplants and just enough water to bring them to the desired consistency.
Cook the subzi until it is aromatic and then garnish with cilantro.
- Serve the Baingan Ka Bharta hot with Rotis, parathas, or rice.
Expert tips
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sure to prick holes in the eggplant so they don’t burst when roasting.
The large purple eggplants work the best to make baingan bharta.
Unfortunately, some of the eggplants are bitter by nature. That may cause the curry to become bitter as well.
As always, freshly made curry tastes the best. We can store the leftovers in the refrigerator for 2 to 3 days. Baingan bharta also freezes well. Divide it into portions and place in freezer freezer-safe container or ziplock bags. Thaw and heat it in the microwave before serving.
Baingan bharta tastes amazing as a side dish for paratha, roti , or poori . It also tastes good with Jeera pulao or just plain rice.
Other Subzi recipes
- Shahi Gobhi | Creamy Cauliflower Subzi
- Palak Chana | Chickpeas and Spinach Curry
- Aloo Baingan | Potato and Eggplant Curry
- Butternut Squash Curry | Kaddu ki Subzi
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 large Eggplant or 2 medium
- ▢ 2 Onions chopped or sliced
- ▢ 3 Tomatoes finely chopped
- ▢ 3 Green chilies slit lengthwise
- ▢ 1 inch piece Ginger grated
- ▢ ½ cup Green peas optional
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 ½ teaspoon Red Chili powder
- ▢ 1 teaspoon Dhania jeera powder
- ▢ 1 teaspoon Cumin seeds
- ▢ 2 tablespoon Oil/ghee
- ▢ to garnish Cilantro
- ▢ to taste Salt
Instructions
- Roasting eggplants in open flame - Wash the eggplants and wipe them with a kitchen cloth. Apply some oil on your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me it tastes so good this way that it is worth the effort.
- Roasting eggplant in oven - If roasting over the flame is not possible (For people with electric stoves) Place the oiled eggplant in an oven safe dish and bake them at 400 F for 20 - 30 minutes. Then place them under the broiler for few minutes turning them occasionally to get the roasted exterior.
- Roasting eggplants in air fryer - These days I roast my eggplants in the air fryer and it gives a beautiful charred and well cooked eggplant without the mess. I set it at 400 F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stem and mash them well with a masher and keep aside.
- Heat some oil/butter and add some cumin seed to it. Next add the chopped onions and sauté them for few minutes.
- Next add the green chilies and the ginger and fry for a minute.
- Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
- Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
- Now add the mashed eggplants and just enough water to bring it to desired consistency.
- Cook the subzi until it aromatic and then garnish with cilantro.
- Serve hot with Rotis, parathas or rice.
Notes
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sue to prick holes in the eggplant, so they don’t burst when roasting.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Baingan Bharta | Roasted Eggplant Subzi
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 large Eggplant or 2 medium
- 2 Onions chopped or sliced
- 3 Tomatoes finely chopped
- 3 Green chilies slit lengthwise
- 1 inch piece Ginger grated
- ½ cup Green peas optional
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red Chili powder
- 1 teaspoon Dhania jeera powder
- 1 teaspoon Cumin seeds
- 2 tablespoon Oil/ghee
- to garnish Cilantro
- to taste Salt
Instructions
- Roasting eggplants in open flame – Wash the eggplants and wipe them with a kitchen cloth. Apply some oil on your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me it tastes so good this way that it is worth the effort.
- Roasting eggplant in oven - If roasting over the flame is not possible (For people with electric stoves) Place the oiled eggplant in an oven safe dish and bake them at 400 F for 20 – 30 minutes. Then place them under the broiler for few minutes turning them occasionally to get the roasted exterior.
- Roasting eggplants in air fryer - These days I roast my eggplants in the air fryer and it gives a beautiful charred and well cooked eggplant without the mess. I set it at 400 F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stem and mash them well with a masher and keep aside.
- Heat some oil/butter and add some cumin seed to it. Next add the chopped onions and sauté them for few minutes.
- Next add the green chilies and the ginger and fry for a minute.
- Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
- Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
- Now add the mashed eggplants and just enough water to bring it to desired consistency.
- Cook the subzi until it aromatic and then garnish with cilantro.
- Serve hot with Rotis, parathas or rice.
Notes
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sue to prick holes in the eggplant, so they don’t burst when roasting.
