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Baingan Bharta (Oven-Roasted Eggplant Curry) in a speckled bowl with naan and garnished cilantro.

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

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Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Cuisine Indian, Pakistani
Diet Halal, Hindu, Kosher, Vegan, Vegetarian
Keyword baingan bharta, baingan bharta in oven
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 3 servings
Calories 294


  • 2 small eggplants (globe variety)
  • 3 tbsp ghee
  • 2-3 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 regular or smoked
  • 1/2 red chili powder or more to taste
  • 1/4 tsp turmeric powder
  • 1 small green chili pepper (such as Thai or Serrano) sliced or chopped
  • 1 tbsp chopped cilantro
  • 1/2 tsp juice of freshly squeezed lemon
  • 1/4 tsp garam masala optional


To Roast the Eggplant in the Oven

  • Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
  • Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may 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, paprika, red chili, and turmeric.
  • 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.



Calories: 294kcal | Carbohydrates: 18g | Protein: 2g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 380mg | Potassium: 388mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1061IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg