Monday, April 1, 2013

Weeknight Baingan Bharta

Smoky roasted eggplants cooked with an earthy blend of spices makes this dish an easy favorite.

Parts of this dish can be cooked ahead and refrigerated for easy weeknight cooking.


2 Medium to Large Eggplants
3-4 large (or 5-6 Medium) Tomatoes, diced
1 Medium Onion, chopped
5-6 cloves Garlic, minced or chopped fine
1 green chili
Few sprigs Fresh Cilantro
Olive oil sprayer (Misto)

Spices/ Seasoning

1 Teaspoon Kashmiri Red Chili Powder
1 Teaspoon Cumin Powder
Half Teaspoon Garam Masala Powder
1 Teaspoon Turmeric Powder
Salt (to taste)


1 Tablespoon Oil
1 Teaspoon Cumin seeds


  • Make slits all over the eggplants with a sharp knife.
  • Spritz some olive oil on to the eggplants and let them bake at about 175 C for about a half hour to 45 minutes until it looks something like this.

  • Once baked, let it cool till they can be handled. (Tip: I do this during my weekly prep if I am planning to make Baingan Bharta. I stick the eggplants in the oven and then start with the chopping/ slicing and pureeing for the week and by the time I am done, the eggplants are done too.)
  • Once the eggplants are cool enough to handle, peel the skin off with your hands. They peel right off if they have cooked through.

  • Cut the ends off and give them a rough chop. (Tip: Again, this can be done ahead of time and stored in the refrigerator for future use. It will keep in the fridge for about 3-4 days)

  • Heat oil in a pan and add the cumin seeds.
  • When they start sputtering, add the onions and cook them for a couple of minutes.
  • Add all the ingredients listed under Spices and Seasonings and toss till the onions and spices have cooked through.

  • Add the Tomatoes and let them cook down to soft pulp.

  • Add the chopped eggplant. Mix it with the rest of the ingredients and let this cook on a slow simmer for about 15-20 minutes. It is important to cook the eggplant for a nice long time along with the rest of the ingredients. You will know that the Baingan Bharta is done when the eggplant starts caramelizing and cannot really be distinguished from the tomatoes.

  • Garnish with chopped cilantro and chopped green chili.

  • Serve with rice and dal or rotis.



  1. Hi Bach, I cooked this dish exactly the way you mentioned and it turned out very tasty. The photos along-with the description is of great help. Thanks once again:)

    1. That's great to hear! Do keep posting your feedback :-)


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