Baingan Bharta is a prized Indian and Pakistani dish. It consists of fire-roasted eggplant in a delicately spiced dry curry. This perfected recipe includes instructions on how to make Baingan Bharta in an oven, plus some essential tips on how to get it right.
Baingan Bharta – Smokey, Oven-Roasted Eggplant Curry
Baingan Bharta is a prized Indian and Pakistani dish. It consists of fire-roasted eggplant in a delicately spiced dry curry. Think Baba Ghanoush with a bit more sass.
Like Tandoori chicken, it was traditionally prepared in a tandoor or a charcoal oven. But no worries, we can achieve the same, smoky flavor using our oven’s broil function.
And now…A Baingan Bharta Story
“I nailed it,” I said to my husband when he answered my call. I was referring to my Baingan Bharta recipe, of course – the one I tried countless times but never seemed to achieve to perfection. The next couple of minutes were spent with me detailing how delicious it turned out. After we hung up, I wondered if I overhyped it and if it would live up to how much I bragged about it. I quickly shrugged that thought though. Hopefully not…
Later that night, I hurriedly glanced at him in an attempt to read his facial expression after his first bite. “You nailed it,” he nodded, smiling with enthusiasm. Then he spent the next couple of minutes detailing how delicious it was (without any coercion 😉 ).
Here are a few tips before we start:
- Choose an eggplant that seems light for its size. Those are the ones with fewer seeds and therefore less bitterness.
- To make sure you get the distinct, smoky, oomph factor of this dish, be sure to broil (or grill) the eggplant until it’s completely soft from the inside and burnt on the outside. Toward the end, there will be a smoky aroma coming from the oven. Don’t worry, you’re not burning the house down. It’s all part of the plan. When peeling, make sure to get as much flesh as possible close to the skin. Use a spoon to make this easier.
- Baingan Bharta doesn’t need to be enhanced with extra spice powders like cumin and coriander. The smoked eggplant takes center stage.
- Mashed eggplant can a fair amount of oil, so you’ll notice I have more ghee and oil than usual.
This dish is as healthy as it is delicious. Eggplants are rich in antioxidants and are also full of fiber and contain many B-complex vitamins, making them especially great for vegetarians and vegans.
If you try it, be sure and let me know in the comments or on Instagram. And don’t forget to grab your free e-book for more tried and tested dinner recipes.
Smoked Eggplant Curry | Restaurant-Style Baingan Bharta
- 2 small globe variety eggplants (about 1000 grams in total)
- 3 tbsp ghee
- 2 tbsp neutral oil such as canola or grapeseed
- 1/2 tsp cumin seeds
- 1 small onion finely chopped
- 4 garlic cloves crushed
- 1/2- inch piece ginger crushed
- 2 small tomatoes finely chopped
- 1/2 tsp heaped salt or more to taste
- 1 tsp paprika powder
- 1/2 red chili powder or more to taste
- 1/4 tsp turmeric powder
- 1 tsp brown sugar optional
- 1 small green chili pepper sliced or chopped
- 1 tbsp chopped cilantro
- 1/2 tsp juice of freshly squeezed lemon
- 1/4 tsp garam masala optional
- Set your oven rack so that your eggplants will be as close as possible to the heat source. Preheat your broiler on High, and roast the eggplants on a sheet pan for about 30 minutes, turning midway. The skin will blacken and the eggplant will burst a little.
- Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the “pulse” function of my food processor. Set aside.
To Make the Curry
- Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, brown sugar (if using), and spice powders (paprika, red chili, turmeric) except the garam masala.
- Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
- Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.