Baingan Bharta Recipe (Indian Mashed Eggplant)

Baingan Bharta is a well-liked Punjabi dish from the North Indian delicacies. It’s made with a mash of roasted eggplant, onions, tomatoes, herbs and spices. The eggplants are roasted or grilled on direct flame over the stovetop or on pink scorching charcoal which supplies them a smoky taste and style. I share a merely scrumptious household heirloom recipe of Eggplant Bharta that isn’t overloaded with spices in order that the smoky flavors of the roasted eggplant and tanginess of the tomatoes come by way of within the dish.

overhead shot of baingan bharta in a dark blue rimmed white bowl garnished with cilantro

What’s Baingan Bharta

Baingan Bharta is a well-liked North Indian Punjabi dish of smoky mashed eggplants in a sautéed, tangy, spiced base of onions, tomatoes, garlic, spices. The Hindi phrase Baingan means eggplant (or aubergine or brinjal) in English and Bharta means mashed.

You’ll be able to evaluate Baingan Bharta to the Center Japanese dish Baba Ganoush as the strategy of roasting eggplant is identical. However the seasonings, spices and so forth used are completely completely different and distinctive.

There are a lot of regional Indian variations of constructing Baingan ka Bharta. Not solely the spices and herbs differ, however some variations additionally add boiled/steamed inexperienced peas, whereas a number of have curd (yogurt) added. In some variations generally the tomatoes are given a miss.

The recipe that I’ve shared right here is the Punjabi model that we make in our dwelling. On events I do add some steamed inexperienced peas to the Eggplant Bharta.

We merely love this Baingan ka Bharta as a consequence of its simplicity and style. I’ve realized this genuine Punjabi recipe from my mom-in-law who makes wonderful Punjabi meals.

baingan bharta garnished with cilantro in a blue rimmed white bowl

How is Eggplant Bharta made

1. Roasting and mashing or chopping cooked eggplant

To make baingan bharta eggplants are roasted on a direct flame on a fuel stovetop or on a mattress of scorching charcoal or in a tandoor. Later the charred pores and skin is peeled and the aubergines are mashed.

In Punjab, the eggplant is usually roasted within the tandoor. In consequence, it would get infused with the distinct smoky charcoal aroma. This isn’t potential these days as we would not have charcoal-based tandoors or charcoal burners in our kitchens.

Roasting on a direct flame infuses a smoky taste within the eggplant. You’ll solely get this smoky aroma and taste, when the eggplants are hearth roasted on a stove-top and never grilled or baked within the oven.

I’ve roasted eggplant within the oven as soon as and the Baingan Bhartha didn’t have its distinct smoky taste and style.

On this recipe, I’ve additionally included the dhungar technique of infusing the smoky aroma of burnt charcoal. The strategy is proven within the step-by-step pictorial. Nevertheless, this technique is optionally available and you’ll simply skip it.

2. Cooking in onion-tomato masala base

Later the mashed eggplant is added to a sauteed combination of onions, tomatoes, garlic, spices and cooked additional.

Tomatoes give a pleasant tang on this recipe and harmonizes with the sweetness of the onions and eggplant. Garlic additionally provides loads of depth and taste to this easy comforting baingan ka bharta.

I often make the dish this fashion however I’ve additionally experimented by including floor spices like turmeric powder, coriander powder, garam masala powder and so forth.

One level, I’ve noticed is that the smoky aroma and taste of the eggplant comes out very distinctly on this easy recipe the place fewer floor spices are used.

However in case you like a extra bolder model of baingan bharta, then add your favourite Indian floor spices to it.

Step-by-Step Information

The best way to make Baingan Bharta

Roast Eggplant

I share a technique which I implement when roasting the brinjal. Utilizing this technique, you might be virtually positive of not having any worms within the brinjal previous to roasting.

1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen serviette. Lower the eggplant from its base up-to an inch away from the stem with out breaking it aside.

Lower on 4 sides or instructions as proven within the photograph under. The eggplant needs to be entire once you place it on the stove-top. So keep in mind to chop gently.

cutting the eggplant

2. Gently pull aside.

pulling apart the chopped eggplant

3. Open the lower elements barely extra and test for worms or any black spots. Discard the eggplant in case you see any worms in it.

checking for worms on a pulled apart eggplant

4. If the eggplant seems to be clear and with out worms, you’ll be able to proceed additional. Optionally rub a little bit of oil throughout it.

Hold it for roasting on direct flame on the stove-top. Hold the flame to medium-low or medium. You can additionally embed some garlic cloves within the eggplant previous to roasting it.

I place a spherical steel rack on the stove-top burner and place the eggplant on it. You need to use a steel baking rack however ensure that the steel gained’t soften whereas roasting.

Observe that because the eggplant cooks among the juices and drippings will fall which you’ll be able to wipe later. I don’t advocate inserting or masking the edges of the stove-top with aluminum foil as they will burn and be harmful.

It’s also possible to grill the brinjal or roast it within the oven. However then do needless to say you gained’t get the smoky taste within the eggplant.

roasting eggplant in stove-top burner

5. With the assistance of tongs, maintain turning the eggplant after 2 to three minutes on the flame, in order that it’s evenly cooked.

roasting eggplant in stove-top burner

6. Roast the aubergine until it’s utterly cooked and tender. With a knife or fork test the doneness. The knife ought to slide simply in eggplant with none resistance.

checking the roasted eggplant with a knife

7. Take away the eggplant and immerse in a bowl of water until it cools.

Charcoal Smoke Eggplant (Elective Step)

8. You’ll be able to decide to do that dhungar strategy of infusing charcoal smoky taste within the eggplant. That is an optionally available step and will increase the smokiness within the dish. However it’s not an important step and even with out doing this step you’ll nonetheless get a scrumptious baingan ka bharta.

Use pure charcoal for this technique. Warmth a small piece of charcoal on flame until it turns into smoking scorching and pink.

coal pieces on a round wired tray on stove-top burner

4. Make small cuts on the roasted baingan with a knife. Place the pink scorching charcoal in the identical plate the place the roasted aubergine is stored. Add a number of drops of oil on the charcoal. The charcoal would start to smoke.

smoked charcoal with oil dripping on it and sides placed close to the roasted eggplant in a steel plate

5. As quickly as smoke begins to launch from the charcoal, cowl your entire plate tightly with a big bowl.

Enable the charcoal smoke to get infused within the eggplant for 1 to 1.5 minutes. I simply maintain for a minute.

Alternatively, it’s also possible to do that dhungar technique as soon as the baingan bharta is cooked.

roasted baingan and smoked charcoal covered with a steel bowl

6. Now whether or not you’ve smoked the eggplant with charcoal or not, let it cool at room temperature.

When cooled, peel the charred pores and skin from the eggplant. You’ll be able to rinse the eggplant in water in case you favor.

It’s also possible to scoop the eggplant flesh with a spoon as an alternative of peeling the charred pores and skin.

eggplant after charcoal smoking it on the steel plate

7. Chop the cooked eggplant. The water that you just see are the juices of the roasted eggplant. For those who see loads of seeds within the cooked eggplant, then take away and discard them.

chop fire roasted eggplant

Make Baingan ka Bharta

8. In a kadai or pan or skillet warmth 2 tablespoons oil. You need to use peanut oil or sunflower oil or mustard oil. Generally I make the bharta in mustard oil which supplies the dish its distinctive pungent style.

Then add finely chopped 1 medium-sized onion (about ½ cup finely chopped onion). Additionally, add finely chopped 5 to six medium garlic cloves (about 1 heaped teaspoon of finely chopped garlic).

onions and garlic in a pan

9. Sauté the onions until they soften and switch translucent, stirring usually. Don’t brown them.

onions being sautéed to make baingan bharta

10. Add 1 chopped inexperienced chili (about ½ teaspoon of chopped inexperienced chillies) and blend. At this level you’ll be able to add a pinch of asafoetida (hing), in case you favor. However in case you comply with a gluten-free weight loss plan, omit including the asafoetida.

chopped green chillies and asafoetida on the sautéed onions

11. Add finely chopped 2 medium to giant tomatoes (about 1 cup finely chopped tomatoes). Combine very effectively.

chopped tomatoes in the pan

12. Sauté the tomatoes till the oil begins separating from the combination. You need to carry on stirring usually when sautéing tomatoes.

The tomatoes must turn into softened, pulpy and you must see oil releasing from the edges.

tomatoes cooked in the pan

13. Now add ¼ teaspoon pink chili powder or cayenne. Stir and blend effectively.

red chilli powder sprinkled on the softened tomatoes

14. Add the chopped or mashed eggplant.

chopped cooked eggplant on the tomatoes in the pan

15. Mix, stir and blend the mashed eggplant very effectively with the onion-tomato masala combination. Season with salt as per style.

salt sprinkled on the baingan bharta mixture

17. Sauté baingan bharta stirring usually for about 4 to five minutes on low to medium-low warmth.

baingan bharta being sauteed

18. The baingan bharta is prepared. Lastly stir in 1 tablespoon coriander leaves or garnish with chopped coriander leaves.

chopped coriander leaves on baingan bharta

Serving Ideas

Serve baingan ka bharta with phulka or chapati or paratha. It goes effectively even with bread, toasted or grilled bread and plain steamed rice or jeera rice.

It’s also possible to serve it as a aspect veggie dish with any North Indian meal.

overhead shot of baingan bharta in a white bowl

Skilled Ideas

1. Selecting up the fitting kind of eggplant

The brinjal that’s used to make bharta is the massive darkish purple number of brinjal. This brinjal has extra flesh and fewer seeds. Attempt to get an eggplant which is giant and with a clean pores and skin.

The eggplant ought to really feel mild in your fingers. Light-weight brinjal could have fewer seeds as in comparison with a heavy brinjal which could have ripe seeds and this will likely spoil the style of the bhartha.

Secondly additionally test that there isn’t any crack or gap within the pores and skin. This may imply that some worm has gone contained in the baingan.

2. Fireplace roasting eggplant

Roasting eggplant in a direct flame provides a extremely good smoky aroma and style to the bharta. Whereas roasting, carry on turning the brinjal after some minutes. This can be sure that the eggplant is cooked correctly.

To test if the eggplant is cooked correctly or not, pierce a knife or fork by way of it from a few sides. If it slides easily with none resistance, the eggplant is cooked effectively.

3. Finest strategy to roast eggplant

  1. Firstly rinse eggplant with water and pat dry. Hold the stem as with the assistance of the stem you’ll be able to flip the eggplant.
  2. Then give a cross slit from the underside to the highest and test for worms. Now you’ll be able to roast the eggplant in direct flame.
  3. Hold flame to medium or medium-low. Take care whereas turning the eggplant. Use tongs to show over the eggplant. Watch out whereas roasting.
  4. Flip the eggplant after each 2 to three minutes on the flame, in order that its evenly cooked.
  5. Unfold some oil on the eggplant earlier than roasting. You’ll be able to even skip this step.
  6. Optionally, embed a number of garlic cloves within the eggplant earlier than roasting for extra flavors.

4. Roasting eggplant within the oven

For roasting eggplant in an oven, preheat oven at 180 levels celsius for 10 minutes. Rinse after which lower into two elements vertically or quarter the eggplant. You’ll be able to even maintain the eggplant entire if you would like.

If protecting entire, then give some slits on the eggplant with a knife. Line an aluminium foil or parchment on a baking tray. It’s also possible to unfold some oil on the eggplant items. Place the chopped aspect of the eggplant dealing with down and touching the parchment or foil.

Hold the tray within the middle of your oven or close to the highest heating ingredient. At 180 Levels celsius bake or roast eggplant for 25 to 35 minutes or extra time until the pulp has turn into mushy and clean.

Then later cool the eggplant and peel. Mash and use within the recipe. Do be aware that you just gained’t get the smoky aroma when roasting eggplant in an oven.

5. Cooking eggplant in a pan

For cooking on stove-top, add the chopped eggplants in a pan. Add water nearly masking the eggplants. Cowl and prepare dinner until the eggplant items have softened.

Then drain all of the water very effectively and mash the cooked eggplant. It’s also possible to add a little bit of salt when cooking the eggplant items. Additionally do be aware that cooking eggplant in water gained’t give it any smoky aroma and taste.

6. Checking for worms

Generally even regardless of your greatest efforts and intention, you could discover a worm within the eggplant after roasting. If this occurs, then discard your entire pulp and start once more.

To keep away from this occurring, it’s also possible to give a slit on the eggplant earlier than roasting and test as I’ve proven above within the stepwise photograph information. However right here too you’ll be able to miss the worm whether it is hidden in someplace not seen to the attention.

An alternate technique is to cut the eggplants and roast them in an oven or prepare dinner eggplant items with some water in a pan. Mash later and make the bharta.

Few extra Indian Eggplant Recipes To Attempt!

Please make sure you price the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

overhead shot of baingan bharta in a blue rimmed white bowl garnished with coriander leaves.

Baingan Bharta Recipe (Indian Mashed Eggplant)

Baingan Bharta is a well-liked Punjabi dish from the North Indian delicacies. It’s made with a mash of fire-roasted eggplant, onions, tomatoes, herbs and spices. I share a merely scrumptious household heirloom recipe which you’ll love.

4.85 from 60 votes

Prep Time 20 minutes

Prepare dinner Time 10 minutes

Whole Time 30 minutes

Roasting Eggplant

  • Rinse the eggplant in water after which pat dry with a kitchen serviette. Lower the eggplant from its base up-to an inch away from the stem with out breaking it aside.

  • Lower on 4 sides or instructions as proven within the step-by-step information above. The eggplant needs to be entire once you place it on the stove-top.

  • Pull aside the lower sides gently and test for worms or any black spots. Discard the eggplant in case you see any worms in it.

  • If the eggplant seems to be clear and with out worms, then proceed additional. Optionally you’ll be able to unfold a light-weight layer of oil throughout it.

  • Hold it for roasting on direct flame on the stove-top. Hold the flame to medium-low or medium.

  • Observe that because the eggplant cooks among the juices and drippings will fall which you’ll be able to wipe later. I don’t advocate inserting or masking the edges of the stove-top burner with aluminum foil as they will burn and be harmful.
  • It’s also possible to grill the eggplant within the oven. However then do be aware that you just gained’t get the smoky taste within the eggplant.

  • Safe the eggplant between tongs and carry on turning it after 2 to three minutes on the flame, in order that it’s evenly cooked.

  • Roast the eggplant until its utterly cooked and tender. With a fork or knife test the doneness. The knife ought to slide simply in aubergine with none resistance. Take away the eggplant and immerse in a bowl of water until it cools.

Smoking Eggplant (Elective Step)

  • It’s also possible to do the dhungar strategy of infusing charcoal smoky taste within the eggplant. That is an optionally available step. Use pure charcoal for this technique. Fastidiously warmth a small piece of charcoal on flame with the assistance of tongs or by inserting it in a wired steel fire-proof rack above the flame, until it turns into smoking scorching and pink.
  • Make small cuts on the roasted eggplant with a knife. Place the pink scorching charcoal in the identical plate the place the roasted aubergine is stored. Add a number of drops of oil on the charcoal. The charcoal would start to smoke.
  • As quickly as smoke begins to launch from the charcoal, cowl your entire plate tightly with a big bowl. Enable the charcoal smoke to get infused for 1 to 1.5 minutes.

  • Alternatively, it’s also possible to do that dhungar technique as soon as the baingan bharta is cooked, identical to the way in which we do for dal tadka.

  • Whether or not you’ve charcoal smoked the eggplant or not, peel the charred pores and skin when it cools. Chop finely or you’ll be able to even mash it.

Making Baingan ka Bharta

  • In a kadai or frying pan or skillet, warmth oil. Then add finely chopped onions and garlic.

  • Stirring usually, sauté the onions until they soften and translucent. Do not brown them.

  • Add chopped inexperienced chillies and chopped tomatoes. Combine effectively.

  • Sauté the tomatoes stirring usually, until the oil begins separating from the combination.

  • The tomatoes ought to turn into pulpy, tender and oil ought to launch from the masala combination. 

  • Now add the pink chili powder. Stir and blend once more.

  • Add the chopped or mashed eggplant. Combine completely.

  • Season with salt. Stirring usually saute for some 4 to five minutes on low to medium-low warmth.

  • Lastly stir within the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes effectively even with bread, toasted or grilled bread and plain rice or jeera rice.
  • It’s also possible to pair it with any North Indian meal or mains.

  • Use the purple-colored giant number of eggplant having fewer seeds. While you maintain the eggplant it ought to really feel mild. This can be a signal that it has fewer seeds.
  • To get the smoky taste within the dish roast the eggplant on stovetop and never within the oven.
  • Dhungar technique is optionally available and will increase the smokiness within the dish. However even with out utilizing the dhungar approach, the baingan bharta will nonetheless style fabulous.
  • Recipe might be doubled or tripled. When roasting extra eggplants use the completely different burners of your stovetop.
  • Mustard oil provides a extremely good style and taste. For those who don’t like mustard oil then you should use any impartial oil. 

Vitamin Details

Baingan Bharta Recipe (Indian Mashed Eggplant)

Quantity Per Serving

Energy 228 Energy from Fats 135

% Each day Worth*

Fats 15g23%

Saturated Fats 2g13%

Polyunsaturated Fats 3g

Monounsaturated Fats 8g

Sodium 672mg29%

Potassium 795mg23%

Carbohydrates 24g8%

Fiber 9g38%

Sugar 13g14%

Protein 4g8%

Vitamin A 762IU15%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 23mg28%

Vitamin E 1mg7%

Vitamin Okay 15µg14%

Calcium 52mg5%

Vitamin B9 (Folate) 70µg18%

Iron 1mg6%

Magnesium 47mg12%

Phosphorus 97mg10%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie weight loss plan.

Like what you see?

Keep updated with new recipes and concepts.

This Baingan Bharta recipe submit from the weblog archives first revealed in August 2010 has been up to date and republished on December 2022.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *