Baingan Bharta {Indian Roasted Eggplant}

Flat lay shot of a skillet with Baingan Bartha

5 from 1 vote

Baingan Bharta {Indian Roasted Eggplant}

Baingan bhartha, or Indian roasted eggplant, is packed with caramelized sweet onions, smokey eggplant, and the perfect amount of spice. Paired with homemade onion pulao, homemade naan or a plain roti or paratha, this is a vegetarian recipe that even meat-eaters will love!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Dish

Cuisine: Indian

Keyword: baingan bhartha, bhartha, indian baingan bhartha, indian egglant dish, indian roasted eggplant

Servings: Servings

Calories: 248kcal

Author: Sunena Anand

Equipment

Ingredients

2 Large Eggplants
2 Large Sweet onions thinly sliced
1 Large Hot house tomato finely diced
¼ cup Vegetable oil
2 ½ teaspoon Chaat masala
¼ teaspoon Turmeric
1 ½ teaspoon Red chilli powder
2 teaspoon Sea salt

Instructions

Preheat the oven to 375°F.
Pierce the skin of the eggplant with a fork, all around the eggplant. Drizzle with olive oil, and place on a small baking sheet. Roast the eggplant for 45 minutes, until the eggplant has visibly shrivelled in size.
2 Large Eggplants
Remove the roasted eggplant from the oven, and let it rest until cool to touch. Slice the eggplant in half, and using a spoon or fork remove the meat from the skin.
Heat a large skillet over medium-high heat with vegetable oil. Add the sliced onions to the heated oil, and sauté until the onions have softened and lightly caramelized.
2 Large Sweet onions, ¼ cup Vegetable oil
Add the eggplant meat to the onions, and mix together. You will want to lightly mash the eggplant into the onions, to form a smooth consistency.
Mix in the diced tomatoes and spices, and combine well. Reduce the heat to medium-low and cover for 5 minutes to soften the tomatoes.
1 Large Hot house tomato, 2 ½ teaspoon Chaat masala, ¼ teaspoon Turmeric, 1 ½ teaspoon Red chilli powder, 2 teaspoon Sea salt

Notes

Roast the eggplant over an open flame: To get the smoky flavor that is characteristic of bhartha, you can roast the eggplant over an open flame. You can do this on a barbecue, or over a gas burner.
Use a blender or food processor to blend the ingredients: If you prefer an extra smooth texture, you can use a blender or food processor to blend the roasted eggplant, onions, tomatoes, and spices.
Finish with ghee for extra depth: To add richness and depth of flavor, finish the dish with a small amount of ghee (clarified butter). This is an optional step but can make a big difference in the final taste.

Nutrition