This easy baingan bharta recipe is going to be a sure shot hit at home! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, and then stir-fried with aromatics for the most delicious smoky flavor.
I’m a massive baingan bharta snob because there is nothing appetizing about pulpy eggplant or baingan. Bharta can either be slimy boring or it can be smoky amazing and I vote for you-know-what!
Of course I have a mom and grandma who make some epic baingan bharta and therefore – high standards. I’ve even managed to convert Denver who has usually takes one look at this dish and runs to the other corner.
But baingan bharta has a lot going for it. I love brinjal or aubergines or eggplant – whatever you call it in your part of the world, and this is definitely one of my favorite ways to eat it. Because there is something about roasting baingan on an open fire in its skin that just changes everything and gives it an incredible flavor. It’s top notch BBQ style.
I have experimented with this recipe over and over again and my conclusion is to keep it simple. The ingredient list isn’t super long but there are a few things that make a great recipe.
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.
More Indian Dishes:
Watch Baingan Bharta Recipe Video (Step by Step)
Easy Baingan Bharta (Smoky eggplant stir-fry)
Ingredients
For Roasting:
- 1 Eggplant large
- 3 Garlic Cloves
For the Bharta:
- 3 tablespoons Oil
- 1 teaspoon Nigella Seeds Kalonji
- 6 Garlic Cloves minced
- 1 teaspoon Ginger grated
- 1 Green Chilli finely chopped
- 1 Medium Onion finely chopped
- 2 Tomatoes finely chopped
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- Roasted Baingan Pulp
- 1 tablespoon Chopped Coriander
Instructions
- Cut each clove of garlic in half. Make 6 small slits in the baingan and stuff the slits with the halved garlic cloves. Roast on an open flame for 8-10 minutes, turning the baingan every 1-2 minutes to make sure its roasted well on all sides. The skin should be blistered completely and the baingan should become really soft. You can prick it with a fork or knife to check if its cooked from inside. If not, roast for a few more minutes.
- Once the baingan is roasted, cover it with foil and set aside to cool for a few minutes. Peel the skin off and submerge it in water to get rid of any extra burnt bits. Remove it from the water, cut off the stem and chop it finely.
- Heat oil in a pan and add nigella seeds. After 30 seconds, add garlic, ginger, chopped chillies and onions. Stir fry till the onions are soft and add tomatoes, chilli powder, coriander powder, turmeric and salt. Mix well, and cover and cook till the tomatoes are soft and pulpy. Add the chopped baingan and mix well. Cover and cook for another 3-4 minutes while stirring occasionally. Add chopped coriander, mix and serve hot.
Video
Notes
- Its best to use a large baingan/eggplant/aubergine for this recipe. The small variety doesn’t have the same flavour
- You can roast the baingan in the oven but the end result will not be smoky
- Baingan Bharta in the oven: To roast in the oven, make slits in the baingan, stuff the slits with garlic and rub a little oil all over. Roast in a 200C oven for 45-50 minutes. Then follow instructions from Step 2 in the recipe
Your post is really interesting. I have spent a lot of my spare time reading your content. Thank you a lot!
Hey Kirtika! That’s really sweet, thank you so much! Stay tuned for more fun recipes!
this was once great! I didn’t have nigella seeds, which would have possibly made it better, however the best use of a huge eggplant I wasn’t positive about what I used to be going to do with. I roasted it on the grill. Also made the Dal Fry from your blog. Also surely exact and excellent together.
Thanks so much Shankar! Really happy you liked the recipe
love this recipe! A whole new way to eat eggplant I use black mustard seeds instead of Nigella seeds because that is what I always have on hand.
Thanks so much Lisa! Really happy you liked the recipe
Lovely and easy recipe indeed. Thanks for sharing Richa..!
Enjoyed it very much with fresh Rotis..!😊😋
So happy you liked the recipe Deedar. Thanks for leaving a comment!
Hi dear, I’m Maryam from Iran And I love Indian food very much, I try to Make Indian bread at home but it was always very hard not soft..now I want to try ur way so I hope it’s work for me.
Thanks for ur video and ur energy I love it very much.
Thank you, and I hope you like this recipe
We made this today with our own home grown eggplants!!!!
This was so good!!!!
I wish I lived in India!!!
Thank you!!!
Haha so happy to hear it, Chase! Stay tuned on our blog for more amazing Indian recipes 🙂
Simple and easy recipe. Loved this recipe and tried making it for the first time. Turned out really well and my husband liked it too. I didn’t had nigella seeds instead I used black sesame seeds. Love it and will surely make it again.
Thank you for leaving a comment! Sooo glad you liked it Aparna
This was great! I didn’t have nigella seeds, which would have probably made it better, but a perfect use of a big eggplant I wasn’t sure what I was going to do with. I roasted it on the grill. Also made the Dal Fry from your blog. Also really good and good together. Thanks!
Wohoo! So happy you liked the recipes Libby! Thank you for leaving a comment
It’s simply amazing, everyone loved in the family..thank you richa
Thanks so much Shaima!