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 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Main Dish
Cuisine: Indian
Keyword: baingan bhartha, bhartha, indian baingan bhartha, indian egglant dish, indian roasted eggplant
Servings: 4 Servings
Calories: 248kcal
- 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
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
- 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.
Calories: 248kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1184mg | Potassium: 848mg | Fiber: 9g | Sugar: 18g | Vitamin A: 745IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg