Baingan Bharta is a popular Pakistani dish made with roasted eggplant and then mixing it with the roasted tomato masala (gravy), spices, and herbs. I believe there isn’t a single house here in Pakistan that doesn’t prepare this dish. Personally, I love having it with lassi, salad, and mint chutney, or just plain yogurt during summers. But a lot of people prefer enjoying it with plain rice.

About The Recipe

Baingan Bharta has its origins in the Indian subcontinent, being popular in Pakistan, India and Bangladesh. Traditionally, the dish is prepared by roasting eggplants and combining them with a tomato gravy enriched with aromatic spices. Over time, new methods of preparing Bharta have emerged.

My mother makes it with a very simple yet delicious method: roasted eggplant is added to sautéed onions with just salt and crushed black pepper. This simpler version is not only delicious but also considered a healthy meal.

Although there are different ways to make Baingan Bharta, what truly defines this dish is its smoky roasted eggplant flavor and the special mix of Pakistani spices that give it that classic South Asian taste.

How To Make It ( Photo Guide )

1. Start by washing the eggplants thoroughly. Then, make four slits or cuts in each eggplant. Insert half a garlic clove into two slits and place small green chilies into the other two slits. Drizzle some oil over the eggplant to coat it before roasting.

2. Put the eggplants you got ready right on top of a gas stove burner. To keep things tidy, you can lay foil on the stove to catch any juices that might drop and make cleaning up easier afterward. Make sure to turn the eggplants over once they’ve cooked halfway through so that the skin gets charred and the inside turns soft. When the skin is dark and the flesh is tender, it’s usually a sign that they are completely roasted and ready to use.

3. Once the eggplants are roasted, allow them to cool slightly. Peel off the charred skin and mash the flesh until it becomes a smooth and creamy texture without any chunks. Also, mash the green chilies and garlic that were added before roasting into the mashed eggplant for added flavor.

4. Roast tomatoes on another stove over low heat until the skin starts to peel off. Peel the roasted tomatoes and set them aside for later use in the recipe.

5. Heat oil in a pan and add cumin seeds into the oil. Then, add finely chopped onions and cook them until they turn golden brown.

6. Roughly chop the roasted tomatoes and add them to the pan along with a blend of spices, salt, turmeric powder, chili powder, and coriander powder. Cook the mixture until the oil separates.

7. Combine the mashed eggplant with the spiced tomato masala in the pan. Stir well to blend the flavors, and cook the mixture for 3-5 minutes.

8. Sprinkle garam masala powder in the end and garnish the Bharta with fresh chopped cilantro before serving. Enjoy hot with your choice of bread or rice and a side of pickle.

Check another eggplant recipe
Dahi Baingan

Baingan Bharta in Oven

When you make Baingan Bharta in the oven, you do everything as usual following the recipe instructions, but you roast the eggplant in the oven instead of on the stovetop. This method is neater since you don’t have to worry about flames or messy bits falling onto the stove. It’s a cleaner and easier method to cook the eggplant while still getting that tasty, smoky flavor that makes it so delicious.

Put the eggplant on a baking tray with foil or parchment paper. Cook it in the preheated oven at 400°F (200°C) for 30-40 minutes until it’s soft and the skin is slightly burnt. For a smokier taste, you can broil it for a few minutes at the end. Take it out of the oven, let it cool a bit, peel off the burnt skin, mash the flesh in a bowl, and get rid of any big seeds.

Explore more vegetable recipe
Bhindi Masala
Palak Aloo
Khattay Aloo

Time Saving Tips

• Roast the eggplant in the oven instead of on the stove for a cleaner and less messy process.

• Use a food processor to quickly mash the roasted eggplant instead of doing it by hand.

• You can use canned tomatoes or pre-made tomato puree to save time on cooking the tomatoes.

• Roast the eggplant a day before making Baingan Bharta to save time on the day of cooking.

Variations

• If you don’t like or have tomatoes, you can skip them in Baingan Bharta. A suitable substitute is thick and fresh yogurt, make sure it is not too runny. This replacement will provide a creamy texture and a tangy flavor similar to tomatoes.

• If you don’t want to use yogurt or tomatoes in your Bharta, you can simply squeeze some lemon juice over it at the end. t’s a quick and easy way to add a nice touch of acidity to your dish.

Special Instructions

Ensure the eggplant is roasted thoroughly until the skin is charred and the flesh is soft. This step imparts a smoky flavor to the dish.

Mash the roasted eggplant well for a creamy texture. You can use a fork or potato masher for this step. Make sure it’s lump free.

Roast tomatoes for this recipe. It will make the dish taste amazing and add a special texture that you’ll love.

Storage

• If you want to prepare ahead, you can roast the eggplant a day before making the dish. Simply store the roasted eggplant in an airtight container in the refrigerator.

• Once you’ve made the Baingan Bharta, store any leftovers in an airtight container. It can last in the refrigerator for 3-5 days.

• If you’d like to store Baingan Bharta for a longer period, freeze it in freezer-safe bags. This way, it can be stored in the freezer for up to 2-3 months without any issues.

Health Benefits

1. Baingan Bharta has lots of healthy nutrients like vitamins, fiber, and minerals that are good for your body.
2. It has antioxidants that protect your cells from harm, inflammation, and diseases.
3. Eating it can help keep your heart healthy by reducing cholesterol levels.
4. The fiber in it is good for your tummy, helping with digestion and preventing issues like constipation.
5. It’s low in calories and can make you feel full, which might help with weight control.
6. The fiber could also help control your blood sugar levels, which is important for people with diabetes or those watching their sugar intake

Frequently Asked Questions