Eggplant Tomato Recipe – Authentic Indian Baingan Bharta

Last Updated on 2 months by Neha Deshmukh

Eggplant Tomato Recipe – Authentic Indian Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s a smoky, flavorful dish that’s a staple in many Indian homes, and honestly, once you make it, you’ll understand why! I first made this for a family gathering and it was a huge hit. It’s surprisingly easy to make, and the result is just so satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Bharta isn’t just delicious; it’s comforting. The soft, smoky eggplant combined with the tangy tomato masala and cooling yogurt is a flavor explosion. It’s a fantastic vegetarian option that’s packed with flavor and relatively quick to put together – perfect for a weeknight meal or a special occasion. Plus, it’s incredibly versatile!

Ingredients

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

• 6 small eggplants
• 2 large garlic cloves (finely chopped)
• 3 medium tomatoes (chopped)
• ¼ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper
• ¼ cup water
• Oil (for frying)
• Salt (to taste)
• 1 cup yogurt (Greek or plain)
• 1 teaspoon grated garlic
• Dried mint (to sprinkle)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cayenne Pepper: Don’t be shy with the cayenne if you like a little heat! Start with ¼ teaspoon and add more to taste. It really elevates the flavor.
• Greek Yogurt: I love using Greek yogurt for that extra creaminess and tang. It makes the sauce so much richer. Plain yogurt works great too, though!
• Eggplant Prep: Traditionally, Baingan Bharta is made with eggplants roasted directly over an open flame, which gives it a wonderful smoky flavor. But frying works beautifully too, and is much easier at home. Some people also prefer to peel the eggplants, but leaving the skin on adds extra texture and nutrients. It’s really up to you!
• Tomatoes: Ripe, juicy tomatoes are key here. If you’re using tomatoes that aren’t super flavorful, you might want to add a squeeze of lemon juice at the end to brighten things up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the yogurt sauce: In a bowl, whisk together the yogurt and grated garlic. Pop it in the fridge to chill – this will keep it nice and cool.
2. Fry the eggplant: Slice the eggplants thinly (you can peel them if you prefer). Heat up some oil in a pan and fry the slices until they’re golden brown and beautifully softened. Drain them on a kitchen towel to get rid of any excess oil.
3. Make the tomato masala: In a separate pan, heat 2-3 teaspoons of oil and sauté the chopped garlic until it turns golden and fragrant. Add the chopped tomatoes, turmeric powder, cayenne pepper, and salt. Cook for about 6-7 minutes, until the tomatoes soften and break down.
4. Combine and simmer: Add the fried eggplant slices to the tomato masala, along with ¼ cup of water. Give it a good stir, then cover the pan and let it simmer on low heat for about 10 minutes. This allows all the flavors to meld together.
5. Assemble and serve: Spread half of the chilled yogurt sauce onto a plate. Layer the eggplant-tomato mixture on top. Drizzle with the remaining yogurt sauce and sprinkle generously with dried mint.

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Fry in batches to ensure they get nice and crispy.
• For a deeper smoky flavor, you can roast the eggplants directly on a gas stovetop flame (carefully!).
• Taste as you go! Adjust the salt and cayenne pepper to your liking.

Variations

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to the tomato masala. It adds a unique savory depth.
• With Onions: Feel free to add a finely chopped onion to the tomato masala for extra flavor.
• Green Chilies: If you like it really spicy, add a chopped green chili to the tomato masala.

Vegan Adaptation

No problem! Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free naan or rice.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the cayenne pepper.
• Medium: Use ¼ teaspoon cayenne pepper.
• Spicy: Increase the cayenne pepper to ½ teaspoon or add a chopped green chili.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can adapt this recipe by omitting the onion and garlic. Use singhara (water chestnut flour) instead of wheat flour for any accompanying bread.

Serving Suggestions

Baingan Bharta is incredibly versatile! It’s fantastic served warm with:

• Naan bread
• Pita bread
• Kabuli Pulao (a fragrant rice dish)
• Roti (Indian flatbread)
• A simple side salad

Storage Instructions

Leftovers 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?

Smaller, slender eggplants are ideal, as they have fewer seeds and a more delicate flavor. But any type of eggplant will work!

Can I make Baingan Bharta ahead of time?

Yes! You can make the eggplant-tomato mixture a day or two in advance and store it in the refrigerator. Just add the yogurt sauce right before serving.

How can I reduce the bitterness in eggplants?

Salting the eggplant slices before frying can help draw out some of the bitterness. Sprinkle the slices with salt and let them sit for about 30 minutes, then rinse and pat dry before frying.

What is the best way to serve Baingan Bharta?

Warm, with your favorite Indian bread or rice! A sprinkle of fresh cilantro adds a nice touch.

Can I grill the eggplants instead of frying them?

Absolutely! Grilling adds a lovely smoky flavor. Grill the eggplants until they’re tender and slightly charred, then peel and mash them.