Roasted Eggplants with spices bring out the wonderful flavor of Baingan Bharta. Serve with roti, Paratha, or rice and enjoy this Punjabi delight subzi.
I have been blogging for over 7 years and have more than 700 recipes on the blog. I started with the idea of keeping all my recipes recorded in one place and today blogging has become a passion and profession.
This year, I have decided to go back to my old posts and update the pictures. This way I am also performing a quality check on the recipes and following the old recipe perfectly and male changes if needed. Baingan Ka Bharta is a recipe that I cook at least once a month and even more during the summer months when we have an abundance of eggplants from the garden.
This is one of my very old recipes that still has the picture of the eggplants that we grew in our backyard in 2011. I am still keeping that picture as memory and updating the rest and also adding step-by-step pictures as this post was missing that.
What is Baingan Bharta?
Baingan ka Bharta gets its flavor from the smoked, roasted eggplants. The bharta tastes bests when we roast the eggplants on open flame allowing it to char on the outside.
If you have access to an outdoor grill, I would highly recommend using that as it brings out the authentic flavor of this famous Punjabi recipe. I roast them on an open flame at times and cleaning after that is a task.
So many times I just roast them in the oven. The flavor is definitely compromised when compared to the open roasting. I compensate for some of it by placing the eggplants under broil mode to get the exterior charred.
Keep a constant eye when broiling the eggplants as they smoke intensively and also can burn quite quickly.
Roasting the eggplant is the main task in making this subzi. The rest of the recipe is quite simple and comes together very quickly. Choose firm, large eggplants to make the subzi.
How to roast the eggplants?
- Roasting on open flame – Wash the eggplants and wipe them with a kitchen cloth. Apply some oil on your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me it tastes so good this way that it is worth the effort.
- Roasting eggplants in oven - If roasting over the flame is not possible (For people with electric stoves) Place the oiled eggplant in an oven safe dish and bake them at 400 F for 20 – 30 minutes. Then place them under the broiler for few minutes turning them occasionally to get the roasted exterior.
- Roasting eggplants in air fryer - These days I roast my eggplants in the air fryer and it gives a beautiful charred and well cooked eggplant without the mess. I set it at 400 F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
Preparation time – 30 mins
Cooking time – 30 mins
Difficulty level – easy
Ingredients to make Baingan Bharta - (serves 4)
- Eggplant – 1 large or 2 medium
- Onions – 2 (chopped or sliced)
- Tomatoes – 3 (finely chopped)
- Green chilies (slit lengthwise) – 3
- Ginger (grated) – 1 inch piece
- Green peas – ½ cup (optional)
- Turmeric powder – ½ tsp
- Red Chili powder – 1 ½ tsp
- Dhania jeera powder – 1 tsp
- Cumin seeds – 1 tsp
- Oil/ghee – 2 tblsp
- Cilantro – to garnish
- Salt – to taste
Step by step process
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stem and mash them well with a masher and keep aside.
- Heat some oil/butter and add some cumin seed to it. Next add the chopped onions and sauté them for few minutes.
- Next add the green chilies and the ginger and fry for a minute.
- Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
- Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
- Now add the mashed eggplants and just enough water to bring it to desired consistency.
- Cook the subzi until it aromatic and then garnish with cilantro.
- Serve the Baingan Ka Bharta hot with Rotis, parathas or rice.
Expert tips
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sue to prick holes in the eggplant, so they don't burst when roasting.
Frequently asked questions
The large purple eggplants work the best to make baingan bharta.
Unfortunately some of the eggplants are bitter by nature. That may cause the curry to become bitter as well.
As always, freshly made curry tastes the best. We can store the leftovers in the refrigerator for 2 to 3 days. Baingan bharta also freezes well. Divide it into portions and place in freezer safe container or ziplock bags. Thaw and heat it in the microwave before serving.
Baingan bharta tastes amazing as side dish for paratha, roti or poori. It also tastes good with Jeera pulao or just plain rice.
Other Subzi recipes
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Recipe
Baingan Bharta | Roasted Eggplant Subzi
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 large Eggplant or 2 medium
- 2 Onions chopped or sliced
- 3 Tomatoes finely chopped
- 3 Green chilies slit lengthwise
- 1 inch piece Ginger grated
- ½ cup Green peas optional
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red Chili powder
- 1 teaspoon Dhania jeera powder
- 1 teaspoon Cumin seeds
- 2 tablespoon Oil/ghee
- to garnish Cilantro
- to taste Salt
Instructions
- Roasting eggplants in open flame – Wash the eggplants and wipe them with a kitchen cloth. Apply some oil on your palm and rub the eggplant surface evenly. Place them directly on the flame and roast them. Turn them every couple of minutes until every side is evenly charred. You will have a mess around the flame that would require immediate cleaning, but trust me it tastes so good this way that it is worth the effort.
- Roasting eggplant in oven - If roasting over the flame is not possible (For people with electric stoves) Place the oiled eggplant in an oven safe dish and bake them at 400 F for 20 – 30 minutes. Then place them under the broiler for few minutes turning them occasionally to get the roasted exterior.
- Roasting eggplants in air fryer - These days I roast my eggplants in the air fryer and it gives a beautiful charred and well cooked eggplant without the mess. I set it at 400 F and place the oiled eggplant in the basket and roast it for 15 to 20 minutes. The time depends on the size of the eggplant. Make sure to prick some holes in the eggplant to avoid bursting.
- Once the eggplants are roasted, let them cool down a bit and then peel the skin. Cut the top stem and mash them well with a masher and keep aside.
- Heat some oil/butter and add some cumin seed to it. Next add the chopped onions and sauté them for few minutes.
- Next add the green chilies and the ginger and fry for a minute.
- Add all the dry masala powders and salt. Mix well to combine and fry for a minute.
- Now add the chopped tomatoes and cook until the tomatoes are soft. Add the green peas as well, if using.
- Now add the mashed eggplants and just enough water to bring it to desired consistency.
- Cook the subzi until it aromatic and then garnish with cilantro.
- Serve hot with Rotis, parathas or rice.
Notes
- For Baingan Bharta, the baingan or the eggplant has to be roasted for the best results. I have included all three methods of roasting techniques that I follow. Use whichever technique works the best for you.
- Large purple eggplant is the type of eggplant that works the best for this subzi.
- If roasting in the oven or in the air fryer, make sue to prick holes in the eggplant, so they don't burst when roasting.
Moop Brown says
This recipe seems incredibly flavorful and tasty and I like the way it utilizes the air fryer. Will definitely have to try.
Jenny says
This is a great dish. We had it this weekend with my friend Revathi, who is from northwestern India. She said your recipe is terrific, and she loved it. It reminded her of home. Thank you.
Debbie Wright says
This Baingan Bharta | Roasted Eggplant Subzi is amazing. I live trying recipes out of my comfort zone and this was it and I don’t regret it. So much flavor and spice , I will be making this again.
Katie Crenshaw says
Wow, what a lovely dish. It was so flavorful and filling. I am so glad I gave this recipe to try and will be making it again.
Mikayla says
hat a great recipe, we loved the warm rich flavors and the aroma wafting through the kitchen was heavenly.
Dennis says
Excellent recipe! Your roasted eggplants were delicious. My family gave it five stars and asked when I'd be making it again.
Enriqueta E Lemoine says
I love your blog because it opens my palate to new flavors. The tempering of the spices is everything in this eggplant delight! I'm sure I'll make it again. Thanks for sharing.
Gloria says
This sounds like a delicious way to enjoy eggplant. Roasting vegetables is such a great way to bring out their flavours. Sounds like a great side dish, and we love trying new recipes from around the world.
Manvi says
I tried the recipe by roasting it in air fryer and it came out very well!
Sandhya Ramakrishnan says
That is so awesome! Glad the recipe worked well 🙂
Sandhya Ramakrishnan says
Hi Manvi, I am glad that you liked roasting the eggplants in the air fryer. It is one of the easiest way and definitely less messy than traditional roasting.
Chef Mireille says
looks so delicious - too bad I hate eggplant
Priya Srinivasan says
lovely pictures sandhya, the first picture, is so tempting, making me reach to the screen to grab the kadai from the screen.
We love this smokey bharta, yumm combo with roti's!! 🙂
Sowmya says
This bharta is cooked beautifully and looks delicious...great accompaniment for rotis!
Sapana Behl says
My all time favourite bharta. Looks so delicious and I love the smoky flavor.
Jayashree says
I can't look beyond those beautiful clicks. Very, very tempting.
harini says
Good one. I refrain from making this owing to allergies.
Pavani says
I love bhaigan bharta and you are tempting me to try this one some time soon.
Priya says
my goodness... feeling like going to jump on the pic and finish this bharta with roti... I loooooooooove baigan bharta.. color is attracting me much... parcel me yar.
Ritu Tangri says
Baigun bhartha is one such thing that every Punjabi loves to have. Delicious....
Sharmila - The Happie Friends Potpourri Corner says
In my ''to try" list for a long time.. This version of yours looks lipsmackingly delicious.. Cant wait to try..
Priya Suresh says
Omg, my mouth is watering, the addition of peas to baingan bharta makes this delicious subzi more catchy and interesting. Awesome clicks.
Vaishali says
Perfectly cooked baingan bharta ! It was my one time favourite and it is sad that now I am allergic to baingan . The addition of the peas is so much Punjabi .. absolutely beautiful .