Chinese Eggplant Recipe – Authentic Indian Baingan Bharta

Last Updated on 2 months by Neha Deshmukh

Chinese Eggplant Recipe – Authentic Indian Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and surprisingly easy to make. I first learned this from my nani (grandmother), and it’s been a family favorite ever since. We’re using Chinese eggplant today, which gives it a wonderfully creamy texture. Trust me, you’ll love it! This recipe serves 6 and takes about 15 minutes total – 5 for prep and 10 for cooking. It’s super easy, even for beginner cooks.

Why You’ll Love This Recipe

Baingan Bharta is more than just a dish; it’s a feeling. It’s comfort food at its finest, with a beautiful blend of smoky, tangy, and spicy flavors. It’s also incredibly versatile – perfect as a side dish, a main course with roti or rice, or even as part of a larger Indian thali. Plus, it’s a fantastic way to enjoy eggplant if you’re not usually a fan!

Ingredients

Here’s what you’ll need to make this delicious Baingan Bharta:

• 1 Chinese Eggplant (about 500g)
• 1 Tbsp Oil (I prefer mustard oil, but any vegetable oil works)
• ¼ tsp Mustard Seeds
• 1 small Onion, finely chopped
• 1 Tbsp Garlic, minced
• ¼ tsp Turmeric Powder
• Green Chili, to taste (adjust to your spice preference)
• Salt, to taste
• 2 cups Yogurt (full-fat yogurt works best for creaminess)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Chinese Eggplant vs. Indian Varieties: Chinese eggplant (also known as Japanese eggplant) is longer and thinner than the rounder Indian varieties. It has a more delicate skin and fewer seeds, resulting in a creamier texture when cooked. If you can’t find Chinese eggplant, you can use Indian eggplant, but you might want to scoop out some of the seeds.
• Turmeric Powder: While fresh turmeric root is amazing if you can get your hands on it, good quality turmeric powder works perfectly well.
• Green Chili: The amount of green chili you use is entirely up to you! Some people like a mild warmth, while others prefer a fiery kick. Start with one and add more to taste. My family loves it spicy, so I usually add two!
• Oil: Traditionally, mustard oil is used in Baingan Bharta, especially in North India. It adds a distinct pungent flavor. However, if you don’t like the strong taste, feel free to use any neutral vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a non-stick pan over medium heat.
2. Add the mustard seeds and let them splutter. This usually takes about 30 seconds.
3. Add the chopped onions, minced garlic, turmeric powder, and green chilies. Sauté until the onions turn translucent – about 3-5 minutes.
4. Add the eggplant slices and cook on high heat, stirring frequently, until almost tender. This will take around 8-10 minutes. Don’t overcrowd the pan; you might need to cook the eggplant in batches.
5. Reduce the heat to low, cover the pan, and cook until the eggplant is fully tender. This should take another 5-7 minutes. You want it to be really soft and almost falling apart.
6. Transfer the cooked eggplant to a bowl and season with salt. Let it cool to room temperature. This is important – warm eggplant will make the yogurt curdle.
7. Whisk the yogurt with salt in a separate bowl. Once the eggplant is cool, mix it into the yogurt.
8. Garnish with chopped cilantro before serving. And that’s it!

Expert Tips

• Smoky Flavor: For an extra smoky flavor, you can roast the eggplant directly over an open flame (gas stove) or under the broiler before cooking it in the pan.
• Don’t Overcook: Be careful not to overcook the eggplant, or it will become mushy. You want it to be tender but still hold its shape a little.
• Cooling is Key: Seriously, let the eggplant cool down before mixing it with the yogurt. It makes a huge difference in the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (soy, almond, or cashew yogurt all work well) to make this recipe vegan.
• Spice Level: Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Baingan Bharta is often served as part of a larger thali during festivals like Diwali or Holi.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

Baingan Bharta is incredibly versatile. Here are a few ways to enjoy it:

• With roti or naan – perfect for soaking up all the delicious flavors.
• Alongside a bowl of steaming rice.
• As part of an Indian thali with dal, vegetables, and other side dishes.
• With a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What type of eggplant works best for Baingan Bharta? Chinese eggplant is ideal for its creamy texture, but Indian eggplant can be used as a substitute.
• Can I grill the eggplant instead of cooking it on the stovetop? Absolutely! Grilling adds a lovely smoky flavor.
• How can I reduce the bitterness of the eggplant? Salting the eggplant and letting it sit for 30 minutes before cooking can help draw out some of the bitterness.
• What is the best way to serve Baingan Bharta? With warm roti or rice! It’s also great as part of a larger Indian meal.
• Can I make Baingan Bharta ahead of time? Yes, you can! It actually tastes better the next day. Just store it in an airtight container in the refrigerator.

Enjoy making this classic Indian dish! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!