Roasted Eggplant Recipe – Indian Baingan Bharta with Green Chili

Last Updated on 4 months by Neha Deshmukh

Roasted Eggplant Recipe – Indian Baingan Bharta With Green Chili

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and honestly, just feels like home. I first made this when I was trying to recreate my grandmother’s version, and while it took a few tries, I finally got it just right. It’s a dish that’s surprisingly simple, but packed with so much deliciousness. Let’s get cooking!

Why You’ll Love This Recipe

Baingan Bharta, or roasted eggplant mash, is a classic Indian side dish that’s incredibly versatile. It’s perfect with roti, rice, or even just a simple bowl of dal. The roasting gives the eggplant a wonderful smoky flavor that’s just irresistible. Plus, it’s a great way to use up that eggplant you’ve been eyeing at the market! It’s comforting, flavorful, and a guaranteed crowd-pleaser.

Ingredients

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

• 1 large eggplant (about 500g)
• 1 tomato, medium sized
• 1 onion, medium sized
• 4-5 garlic cloves
• 1 green chili
• 2 tablespoons oil (mustard or vegetable)
• 2-3 teaspoons chopped coriander leaves
• Salt, as required

Ingredient Notes

Let’s talk ingredients for a sec! Choosing the right eggplant makes all the difference. I prefer the long, slender Indian eggplants for this recipe, but globe eggplants work too.

Green chilies – these can vary a lot in heat! In my family, we love a good kick, but feel free to adjust the amount to your liking. Some people even use serrano peppers for extra spice.

And finally, the oil. Traditionally, Baingan Bharta is made with mustard oil, which adds a lovely pungent flavor. But if you’re not a fan, vegetable oil works perfectly well too. Just a little tip – a good quality oil really elevates the final taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the eggplant thoroughly. Make four vertical cuts from the bottom, stopping about an inch from the stem. Gently check inside for any worms or black spots – better safe than sorry!
2. Now for the fun part – roasting! You can do this over an open flame on your stovetop (carefully!), on a grill, or even under the broiler. Rotate the eggplant regularly until the skin is completely charred and the flesh is super tender. Use tongs for safety, and test with a fork – it should slide in easily.
3. Once roasted, immediately submerge the eggplant in water to cool. This makes peeling much easier. Peel off the charred skin and finely chop the flesh into a mashed consistency. Don’t worry if it’s not perfectly smooth – a little texture is nice!
4. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent. Then, add the crushed garlic and chopped green chili, and sauté for another minute until fragrant.
5. Next, add the chopped tomato and cook until it’s soft and pulpy, and the oil starts to separate from the mixture. This is a good sign – it means the tomatoes are cooked through.
6. Now, add the mashed eggplant and salt. Sauté on low heat for 4-5 minutes, stirring occasionally. Finally, stir in the chopped coriander leaves.
7. And that’s it! Serve hot with your favorite Indian bread or rice.

Expert Tips

Want to take your Baingan Bharta to the next level? Here are a few tips I’ve learned over the years:

• Smoky Flavor: Don’t skimp on the roasting! The more charred the eggplant, the smokier the flavor.
• Preventing Bitterness: Some eggplants can be a little bitter. Salting the eggplant after chopping and letting it sit for 15-20 minutes can help draw out some of the bitterness. Just rinse it off before cooking.
• Even Cooking: Make sure to rotate the eggplant frequently while roasting to ensure it cooks evenly.

Variations

This recipe is super adaptable! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 green chili.
  • Hot: Use 2-3 green chilies or a hotter variety like serrano.
• Festival Adaptations: My aunt always makes this during Navratri, as it’s a delicious and satisfying vegetarian option. It’s also great for Diwali gatherings!

Serving Suggestions

Baingan Bharta is amazing with so many things!

• Indian Bread: Chapati, jowar roti, or bajra bhakri are all fantastic choices.
• Rice: Steamed rice or jeera rice (cumin rice) are perfect for soaking up all the flavorful sauce.
• Dal: A simple dal tadka (lentil soup) complements the Baingan Bharta beautifully.

Storage Instructions

Leftovers? Yes, please! Store Baingan Bharta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

1. What type of eggplant is best for Baingan Bharta?

Long, slender Indian eggplants are traditional, but globe eggplants work well too.

2. How can I achieve a smoky flavor if I don’t have an open flame?

Broiling the eggplant works surprisingly well! Just keep a close eye on it to prevent burning.

3. Can I make Baingan Bharta ahead of time?

Yes! You can roast the eggplant and mash it ahead of time. Store it in the fridge and finish the recipe when you’re ready to serve.

4. What is the best way to prevent the eggplant from absorbing too much oil?

Roasting the eggplant first helps reduce oil absorption. Also, cooking it on low heat and stirring frequently will help.

5. Can I add other vegetables to Baingan Bharta?

Absolutely! Some people like to add potatoes or peas.

6. Is it possible to make Baingan Bharta without green chilies?

Definitely! Just omit the green chili for a milder flavor.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!