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Baingan Bharta garnished with coriander and served in a red dish!

Easy Baingan Bharta (Smoky eggplant stir-fry)

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. Recipe Video ABOVE.
4.94 from 15 votes
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Course: Main Course
Cuisine: Indian, North Indian
Keyword: baingan bharta, eggplant, smoky, Stir Fry
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 portions
Calories: 211kcal
Author: Richa


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


  • 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.



  • 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


Calories: 211kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 632mg | Fiber: 8g | Sugar: 10g | Vitamin A: 916IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg