Roasted Eggplant Recipe – Indian Baingan Bharta with Garlic & Ginger

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Recipe – Indian Baingan Bharta with Garlic & Ginger

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and honestly, one of the most comforting Indian dishes you can make. I first learned to make this from my auntie, and it’s been a family favorite ever since. It’s surprisingly simple, but the roasting step is key to getting that authentic taste. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Bharta isn’t just delicious; it’s a little slice of Indian home cooking. The roasted eggplant gives it a wonderful smoky depth that you just can’t get any other way. It’s a fantastic vegetarian dish, packed with flavor, and pairs beautifully with roti or paratha. Plus, it’s a great way to use up those eggplants!

Ingredients

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

• 1 medium eggplant (about 200-250g)
• 3 large garlic cloves (about 15g), plus 4 more for roasting
• 1.5 tablespoons oil (22ml)
• 1 inch ginger (about 25g)
• 1 green chili (adjust to your spice preference)
• 1 medium red onion (about 150g)
• 2 medium tomatoes (about 200g)
• 0.5 teaspoon red chili powder (2.5g)
• 1 teaspoon coriander powder (5g)
• 0.75 teaspoon salt (4g)
• 2 tablespoons chopped cilantro (10g), for garnish

Ingredient Notes

Let’s talk ingredients for a minute. The eggplant is the star, of course! Roasting it over an open flame is so important for that authentic smoky flavor. Seriously, don’t skip this step if you can help it.

Traditionally, Baingan Bharta varies quite a bit across India. Some regions use a lot more tomatoes, while others prefer a drier bharta. Spice levels also differ – some like it mild, others fiery hot! I’ve given you a medium spice level here, but feel free to adjust.

Using fresh ginger and garlic is a must. The flavor is just so much brighter than using pre-minced versions. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse and pat your eggplant dry. Brush it lightly with oil. Now, make a few slits in the eggplant – this helps it cook evenly.
2. Insert the 4 garlic cloves into those slits. This infuses the eggplant with amazing garlic flavor as it roasts.
3. Roast the eggplant directly over a flame (gas stove is best!) for 10-12 minutes, turning occasionally, until the skin is completely charred and the eggplant is tender. It will get smoky, and that’s a good thing!
4. Once roasted, wrap the eggplant in foil and let it cool for about 10 minutes. This makes it easier to handle.
5. Peel off the charred skin (it should come off easily) and mash the flesh with a fork. Don’t overdo it – a little texture is nice.
6. Heat the 1.5 tablespoons of oil in a pan over medium heat. Add the 3 chopped garlic cloves, grated ginger, and chopped green chili. Sauté until fragrant, about 30 seconds.
7. Add the chopped red onion and cook until translucent, about 5-7 minutes. You want it softened, but not browned.
8. Stir in the chopped tomatoes and cook until they’re soft and the oil starts to separate from the mixture, about 5-8 minutes.
9. Now, add the mashed eggplant, roasted garlic, red chili powder, coriander powder, and salt. Mix well and cook for another 5 minutes on medium-low heat, stirring occasionally. This helps all the flavors meld together.
10. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

Want to take your Baingan Bharta to the next level? Here are a few tips:

• Getting the perfect char: Don’t be afraid to get the eggplant really charred. That’s where the smoky flavor comes from!
• Preventing a watery bharta: If your bharta seems too watery, cook it for a few more minutes on medium heat, stirring constantly, to allow some of the moisture to evaporate.
• Don’t overcrowd the pan: When sautéing the onions and tomatoes, make sure not to overcrowd the pan. This will help them cook evenly and prevent them from steaming.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon red chili powder (as in the recipe).
  • Hot: Increase the red chili powder to ¾ teaspoon or add a pinch of cayenne pepper.
• Festival Adaptations: Baingan Bharta is often served during festivals like Navratri and Diwali in some parts of India.
• My Family’s Twist: My sister loves to add a squeeze of lemon juice at the end for a little extra zing!

Serving Suggestions

Baingan Bharta is best served hot with:

• Roti (Indian flatbread)
• Paratha (stuffed flatbread)
• Rice
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. What is the best way to roast the eggplant for Baingan Bharta?

Roasting over an open flame is the traditional and best method! It gives the eggplant that signature smoky flavor.

2. Can I make Baingan Bharta without roasting the eggplant over an open flame?

You can bake the eggplant instead. Prick it all over with a fork, brush with oil, and bake at 200°C (400°F) for about 45-60 minutes, or until tender. It won’t have the same smoky flavor, but it will still be delicious.

3. How can I adjust the spice level of this recipe?

Easily! Just adjust the amount of red chili powder. Start with less and add more to taste.

4. What is the best type of roti or paratha to serve with Baingan Bharta?

Plain roti or aloo paratha (potato-stuffed paratha) are classic choices.

5. How long will Baingan Bharta keep in the refrigerator?

Up to 3 days in an airtight container.

6. Can I freeze leftover Baingan Bharta?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw completely before reheating.