Roasted Eggplant Recipe – Baingan Bharta with Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Recipe – Baingan Bharta with Kashmiri Chilli

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and honestly, just comfort food defined. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s a little bit of work, but trust me, the end result is SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

Baingan Bharta, or roasted eggplant mash, is a classic Indian dish that’s incredibly satisfying. The roasting gives the eggplant a beautiful smoky flavor that’s just irresistible. Plus, the blend of spices – especially that gorgeous Kashmiri chilli – creates a depth of flavor that will have everyone asking for seconds. It’s perfect with phulka, rice, or even just a simple roti.

Ingredients

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

• 400 grams brinjal / baingan / eggplant
• 3 garlic cloves
• 1 chilli
• 1 tsp oil (for coating the eggplant)
• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 dried red chilli
• 1 inch ginger
• 2 clove garlic
• 1 onion
• ?? tsp Kashmiri red chilli powder (more on this below!)
• 1 tsp coriander powder
• 1 tomato
• 1 tsp salt
• ?? tsp garam masala
• 2 tbsp coriander (fresh, chopped)

Ingredient Notes

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

• Kashmiri Red Chilli: This is key for that beautiful color and mild heat. It adds a lovely fruity flavor without being overpowering. You can find it at most Indian grocery stores, or online. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount and maybe add a pinch of paprika for color.
• Eggplant Varieties: I prefer using the long, slender Indian eggplants for this, but any variety will work! Globe eggplants are fine, just be aware they might have more seeds.
• Oil Preferences: Traditionally, mustard oil is used in many parts of India for its pungent flavor. However, I usually use vegetable oil or sunflower oil for a milder taste. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, make 4 slits in your large eggplant and stuff each slit with a garlic clove and a small piece of green chilli. This infuses the eggplant with flavor from the inside out.
2. Lightly coat the eggplant with about 1 tsp of oil. This helps prevent it from sticking when roasting.
3. Now, the fun part! Roast the eggplant over a gas flame, turning occasionally. You want the skin to be completely charred and the flesh to be super tender. This usually takes about 15-20 minutes.
4. Once it’s cooled enough to handle, peel off the charred skin and discard the stem. Don’t worry if a little bit of charred skin remains – that adds to the smoky flavor!
5. Mash the eggplant flesh with a fork. It doesn’t need to be perfectly smooth, a little texture is nice.
6. Heat 2 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the dried red chilli, chopped ginger, and minced garlic. Sauté until fragrant – about a minute.
7. Add the finely chopped onion and cook until it turns translucent. Now, stir in the Kashmiri red chilli powder and coriander powder. Cook for another minute, stirring constantly to prevent burning.
8. Chop your tomato and add it to the pan. Cook until it softens into a thick paste. This is where the base of your bharta really comes together.
9. Add the mashed eggplant and salt. Cook for about 5 minutes, mashing further with the back of a spoon to really blend all the flavors.
10. Finally, sprinkle in the garam masala and fresh coriander. Mix well and cook for another minute. Serve hot!

Expert Tips

• Don’t skip the roasting step! That smoky flavor is what makes Baingan Bharta so special.
• Adjust the chilli to your liking. If you’re sensitive to spice, use less chilli powder or remove the seeds from the green chilli.
• Patience is key. Cooking the onions and tomatoes down properly builds a deep, rich flavor base.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: Feel free to add more or less Kashmiri chilli powder, or a pinch of cayenne pepper, to adjust the heat.
• Regional Variations:
  • Bihari Style: My friend from Bihar adds a touch of kalonji (nigella seeds) for extra flavor.
  • Bengali Style: In Bengal, they often add a little bit of mustard paste to the bharta.
• Festival Adaptations – Navratri: During Navratri, some families make a version without onion and garlic, using just the eggplant and spices.

Serving Suggestions

Baingan Bharta is incredibly versatile! Here are a few ideas:

• Serve with hot phulka (Indian flatbread) or roti.
• Enjoy with a side of rice and dal.
• It’s also delicious with a simple yogurt raita.

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of eggplant is best for Baingan Bharta? Long, slender Indian eggplants are ideal, but globe eggplants work too.
• Can I make Baingan Bharta without roasting the eggplant over an open flame? Yes, you can bake it! Prick the eggplant all over with a fork, then bake at 400°F (200°C) for about 45-60 minutes, or until tender. It won’t have quite the same smoky flavor, but it will still be delicious.
• What is Kashmiri Red Chilli and why is it used in this recipe? It’s a type of chilli powder from Kashmir, known for its vibrant color and mild heat. It adds a beautiful hue and fruity flavor to the dish.
• How can I adjust the smokiness of the Baingan Bharta? Roasting the eggplant longer will increase the smokiness. You can also add a tiny pinch of smoked paprika.
• Can I make Baingan Bharta ahead of time? Yes! You can make it a day or two in advance. The flavors actually develop even more over time.

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