Roasted Eggplant Recipe – Indian Baingan Bharta with Lemon & Turmeric

Last Updated on 4 months by Neha Deshmukh

Roasted Eggplant Recipe – Indian Baingan Bharta with Lemon & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and surprisingly easy to make, even if you’re not a seasoned Indian cook. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a regular in our house, and I know it’ll be in yours too.

Why You’ll Love This Recipe

This isn’t your average eggplant dish. Roasting the eggplant gives it a beautiful smoky flavor that’s the foundation of Baingan Bharta. Then, we mash it up with aromatic spices, a zing of lemon, and fresh cilantro. It’s comforting, flavorful, and pairs perfectly with warm chapatis or parathas. Plus, it’s a fantastic way to enjoy eggplant if you’re not usually a fan!

Ingredients

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

• 1 lb (450g) Eggplant
• 1 tbsp (15ml) Oil
• 1/8 tsp (about 0.5g) Asafoetida (Hing) – optional
• 1/2 large Onion, finely chopped
• 3-4 large Garlic cloves, minced
• Green Chillies, to taste, finely chopped
• 1/4 tsp (1g) Turmeric Powder
• Salt, to taste
• Lime/Lemon Juice, to taste
• 10 sprigs Cilantro, chopped

Ingredient Notes

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

• Asafoetida (Hing): This might seem a little unusual, but trust me, it adds a wonderful savory depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. If you can’t find it, you can skip it, but it really does make a difference.
• Green Chillies: The amount of green chillies is totally up to you! In some regions of India, they use fiery bird’s eye chillies, while others prefer milder varieties. Adjust to your spice preference. I usually use 2-3, finely chopped.
• Eggplant Choice: Globe eggplants are great for roasting, but you can also use Indian eggplants (the smaller, slender ones) if you can find them. They tend to be less bitter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Eggplant: Preheat your oven to 400°F (200°C). Line a baking pan with foil – this makes cleanup so much easier. Coat the eggplant with oil and bake for about an hour, or until the skin is completely wrinkled and the eggplant is soft.
2. Cool & Prep: Once roasted, let the eggplant cool enough to handle. Trim off the stem and carefully peel away the skin. It should come off easily.
3. Remove Fibrous Texture: Now, this is important! Chop the eggplant flesh to remove any remaining fibrous texture. You want a nice, smooth mash.
4. Sauté the Aromatics: Heat a little more oil in a pan over medium heat. Add the asafoetida (if using), chopped onions, minced garlic, and green chillies. Sauté until the onions turn translucent and fragrant – about 5-7 minutes.
5. Combine & Cook: Add the roasted eggplant to the pan and cook for another 5-10 minutes, stirring occasionally, until everything is heated through.
6. Finish with Freshness: Stir in the lemon juice and chopped cilantro. Taste and adjust the salt as needed. That’s it!

Expert Tips

• Don’t skimp on the roasting time! A well-roasted eggplant is key to that smoky flavor.
• If your eggplant is very watery after roasting, gently squeeze out some of the excess liquid before mashing.
• For a richer flavor, you can add a tablespoon of tomato puree while sautéing the onions and garlic.

Variations

• My Family’s Secret: My mom always adds a tiny pinch of garam masala at the end for an extra layer of warmth.
• Smoked Paprika Boost: If you want to amp up the smokiness even further, add 1/2 teaspoon of smoked paprika along with the turmeric.
• Tomato Twist: Some people like to add diced tomatoes to the sautéed onions and garlic for a slightly tangy flavor.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using vegan-friendly oil.

Gluten-Free Adaptation

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

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1 small green chilli, finely chopped, or omit it altogether.
• Medium: Use 2-3 green chillies, finely chopped.
• Spicy: Use 4-5 green chillies, finely chopped, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly – optional)

During Navratri fasting, you can skip the asafoetida and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Serve Baingan Bharta hot with:

• Chapatis or Parathas – the classic pairing!
• Rice – a simple and satisfying meal.
• A side of yogurt (raita) – to cool down the spice.

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?

Globe eggplants work great, but Indian eggplants are also fantastic if you can find them.

Can I roast the eggplant directly on the gas flame instead of in the oven?

Yes! Many people prefer to roast the eggplant directly on the gas flame. Just be careful and use tongs to turn it frequently until the skin is charred and the eggplant is soft.

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

Asafoetida is a pungent spice that adds a savory depth to the dish. You can skip it if you don’t have it, but it really enhances the flavor.

How can I reduce the bitterness in the eggplant?

Salting the eggplant before roasting can help draw out some of the bitterness. Sprinkle the cut eggplant with salt and let it sit for 30 minutes, then rinse and pat dry before roasting.

Can I make Baingan Bharta ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator.