Baingan Bharta

2 servings


10 minutes

active time

50 minutes

total time


1 Eggplant (around 1 lb (400-500 grams))

5 cloves Garlic

½ teaspoon Mustard oil

3 tablespoons Oil

1 medium Red onion (¾ cup finely chopped)

1 inch Ginger

4 cloves Garlic

2 Green chilies (Crush ginger, garlic, chili together)

2 medium Tomatoes (1 ½ cups finely chopped)

1 teaspoon Salt (or to taste)

½ teaspoon Turmeric powder

1 teaspoon Red chili powder

½ teaspoon Coriander powder

½ teaspoon Smoked paprika

2 tablespoons Cilantro or coriander leaves (finely chopped)


Roasting Eggplant:

Rinse the eggplant and pat dry with a clean towel.

Make 5-6 slits in the eggplant and insert the garlic cloves. If cloves are fat then slit them into half then insert.

Apply mustard oil all over the surface.

StoveTop: Place the prepared eggplant on a direct flame (use a wire rack for easier moving and you don’t have to keep holding it with a tong). Keep the flame medium-high. Keep moving with the help of a pair of tongs and roast all the sides until charred and baingan is cooked from the inside. Check the tenderness by inserting a knife/fork.

Oven: Line a baking sheet with aluminum foil and turn on the broiler (high) setting in your oven. Halve the eggplant (garlic inserted and greased with oil) and place the cut side down on the sheet. Place the tray right under the broiler (on the top rack). Broil for 15-17 minutes or until fork tender.

Air fryer: Place prepared eggplant in a basket and air fry at 400°F (200°C) for 20-22 minutes. Rotate the eggplant halfway through for even cooking.

Remove to a plate and let it cool to the touch.

Peel the skin and discard. Also, cut the stem.

Roughly mash or chop the cooked baingan.

Making Onion Tomato Masala:

Heat the oil in a pan on medium heat. Once hot add onion and sprinkle a pinch of salt to speed up the cooking process. Mix and cook until the onions are light brown and soft.

Add crushed ginger, garlic, green chilies mixture. Mix and saute for a minute or until the raw smell of ginger garlic goes away.

Add tomatoes and mix. Cook until tomatoes are soft and mash cooked tomatoes as you stir.

Add turmeric powder, red chili powder, coriander powder, smoked paprika and remaining salt.

Mix and cook for 1-2 minutes until the oil starts to ooze out. You must need to cook the spices in onion tomato mixture otherwise it tastes raw.

Add chopped/mashed eggplant. Mix and mash if you find any large pieces.

Cook on low heat for 4-5 minutes and oil starts to ooze out from the sides. You need to stir a couple of times to avoid sticking.

Turn off the stove and garnish with freshly chopped cilantro.

2 servings


10 minutes

active time

50 minutes

total time
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