Roasted Eggplant Recipe – Spicy Indian Baingan Bharta Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Recipe – Spicy Indian Baingan Bharta Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, spicy, and utterly delicious. I remember the first time I made this, trying to perfectly char the eggplants over a gas flame… it was a bit of a learning curve, but so worth it! This dish is a staple in many Indian homes, and I’m excited to show you how to make it.

Why You’ll Love This Recipe

Baingan Bharta isn’t just a recipe; it’s an experience. The roasting gives the eggplant a beautiful smoky flavor that’s hard to beat. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, bhakari, or even rice.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 3 medium Brinjal (eggplant)
• 2 medium Onion
• 1 tablespoon Tamarind Pulp
• ?? teaspoon Chili Paste (adjust to your spice preference!)
• 1 tablespoon Scraped fresh coconut
• 2 teaspoon Chopped coriander
• ??-1 teaspoon Sugar
• Salt to taste
• 1 tablespoon Oil (for tempering, optional)
• ?? teaspoon Mustard Seeds (optional)
• ?? teaspoon Cumin Seeds (optional)
• A pinch Asafoetida (hing, optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Baingan Bharta turns out perfectly:

Brinjal (Eggplant) Varieties

You can use different types of eggplant for this recipe, but I prefer the long, slender Indian varieties. They tend to be less bitter. Globe eggplants work too, but you might want to salt them beforehand to draw out some of the bitterness.

Tamarind Pulp – A Key Flavor Component

Tamarind pulp adds a lovely tanginess that balances the smokiness of the eggplant. If you can’t find pulp, you can use tamarind concentrate, but start with a smaller amount (about 1 teaspoon) and adjust to taste.

Chili Paste – Adjusting the Spice Level

This is where you get to customize! I like to use a mix of Kashmiri chili paste for color and a spicier chili paste for heat. Feel free to use your favorite chili paste or even finely chopped green chilies.

Coconut – Fresh vs. Dried

Freshly scraped coconut is best, but unsweetened desiccated coconut works in a pinch. If using desiccated coconut, add a tablespoon of warm water to it to soften it up.

Regional Variations in Spices

Baingan Bharta varies quite a bit across India! Some regions add a touch of turmeric, while others use different types of chilies. My family loves a little bit of garam masala stirred in at the end. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash your eggplants and get ready to roast. The traditional way is directly over a gas flame. Turn them frequently until the skin is completely charred and blistered. Don’t worry if it gets messy!
2. Once cooled enough to handle, peel off the charred skin. It should come off easily. Then, mash the eggplant flesh with a fork or potato masher.
3. Now, chop your onions finely. In a bowl, combine the mashed eggplant, chopped onions, tamarind pulp, chili paste, coconut, coriander, sugar, and salt.
4. Mix everything really well! Taste and adjust the seasoning as needed. This is where you make it your Baingan Bharta.
5. (Optional) For a lovely tempering, heat oil in a pan. Add mustard seeds – they’ll start to pop! Then add cumin seeds and a pinch of asafoetida. Pour this over the eggplant mixture and mix well.

Expert Tips

• Don’t skip the roasting! It’s what gives Baingan Bharta its signature smoky flavor.
• Charring is key. The darker the char, the smokier the flavor.
• Taste as you go. Adjust the spice and tanginess to your liking.
• A little sugar helps balance the flavors. Don’t be afraid to use it!

Variations

Vegan Baingan Bharta

This recipe is naturally vegan! Just double-check your chili paste doesn’t contain any hidden animal products.

Gluten-Free Baingan Bharta

Baingan Bharta is also naturally gluten-free. Perfect for everyone to enjoy!

Spice Level Adjustments

If you’re sensitive to spice, start with a very small amount of chili paste and add more gradually. You can also remove the seeds from your chilies before making the paste.

Festival Adaptations (e.g., serving during specific pujas)

In my family, we often make Baingan Bharta during Durga Puja. It’s a simple yet satisfying dish to enjoy with festive meals.

Serving Suggestions

Serve Baingan Bharta warm with Indian bread like roti, bhakari, or paratha. It also pairs beautifully with a side of dal and rice. A dollop of yogurt on top can cool things down if you’ve made it extra spicy!

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 works 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?

You can bake the eggplant at 400°F (200°C) for about 40-50 minutes, or until soft and slightly charred. It won’t have quite the same smoky flavor, but it’s a good alternative.

How can I adjust the smokiness of the Baingan Bharta?

The longer you roast the eggplant, the smokier it will be. You can also add a pinch of smoked paprika to enhance the smoky flavor.

What is asafoetida (hing) and can I skip it?

Asafoetida has a pungent aroma, but it adds a unique savory flavor to the dish. You can skip it if you don’t have it, but it does add depth.

How long does Baingan Bharta stay fresh in the refrigerator?

Up to 3 days in an airtight container.