🇮🇳 India · Food
Baingan Bharta
By eatmundo · July 12, 2026
A smoky, fire-roasted mashed eggplant curry that is a staple in North Indian homes. It is rich, rustic, and best enjoyed with charred flatbread.
Ingredients
check them off as you prepareHow to Make It
- 1
Pierce 300g of eggplant with a fork in several places and roast it over an open gas flame, turning occasionally, until the skin is charred and the inside is soft, about 15 minutes.
- 2
Allow the roasted eggplant to cool down, then peel off the charred skin completely and mash the pulp thoroughly with a fork in a bowl.
- 3
Heat 1 tablespoon of mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce the heat to medium.
- 4
Sauté 100g of finely chopped onions in the hot oil until they become translucent and slightly golden, which should take about 5 minutes.
- 5
Stir in 3 cloves of minced garlic and 150g of finely chopped tomatoes, cooking until the tomatoes soften into a thick, pulpy masala.
- 6
Add the mashed eggplant into the pan along with a pinch of salt and chili powder, folding everything together with a wooden spoon.
- 7
Cook the mixture on low heat for 8 minutes, letting the smoky flavors of the eggplant integrate with the spices in the pan.
- 8
Turn off the heat, stir in a handful of fresh cilantro, and serve hot to appreciate the depth of this rustic, comfort dish.
Frequently Asked Questions
Can I bake the eggplant?+
Yes, you can roast it in the oven at 200°C, but it won't have the signature smoky flavor of open-flame roasting.
What if I hate garlic?+
You can omit the garlic; the sweetness of the onions and tomatoes provides enough depth on its own.
Can I use frozen eggplant?+
Fresh is highly recommended for the texture; frozen eggplant tends to release too much water.
Is it supposed to be spicy?+
Traditional bharta is mildly spiced to let the natural sweetness of the roasted vegetable shine through.
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