Baingan Bharta (Roasted Eggplant Mash)
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Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
45–50 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A deeply comforting North Indian classic made with flame-roasted eggplant, mashed and slow-cooked with onion, tomato and warm spices. Roasting the eggplant until lightly gives bharta its signature smoky depth and richness. Rustic, savoury and wonderfully moreish, this dish is simple and full of character.
Ingredients
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750 g eggplants (about 2 large),rinsed and dried
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2 tbsp Spice Zen Mustard Oil (or 1 tbsp oil + 1 tbsp ghee, optional)
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2-3 tsp Spice Zen Curry Powder– Medium
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2 medium red onions, finely chopped
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2–3 garlic cloves, finely chopped
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1 tsp fresh ginger, finely chopped
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2 large ripe tomatoes, diced(or 2 tbsp tomato passata)
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1 tsp sea salt, or to taste
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¼ tsp Spice Zen Garam Masala (optional)
Optional additions
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1 bay leaf
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1 black cardamom pod, lightly crushed
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½ cup green peas
Garnish
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Fresh coriander leaves, chopped
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Red chillies, chopped
Directions
Roast the eggplants until soft and well charred. For open-flame roasting, place the eggplants directly over a flame and rotate every 1–2 minutes for 8–12 minutes, until fully collapsed and evenly blistered. For oven roasting, preheat the oven to 200°C (fan-forced). Prick the eggplants with a fork, place on a lined tray and roast for 35–40 minutes until the skin is charred and the flesh very soft.
Set aside to cool slightly, then peel away the skin. Mash the flesh with a fork or potato masher and set aside.
Heat mustard oil (or oil and ghee) in a pan over medium heat. Add onion, garlic and ginger and cook for 2–3 minutes until softened and lightly golden.
Add bay leaf and black cardamom, if using, and allow them to warm briefly in the oil.
Add Spice Zen Curry Powder, tomatoes and salt. Cook, stirring, until the mixture thickens and the oil begins to separate.
Add the mashed eggplant and peas, if using. Reduce heat and cook for 10–15 minutes, stirring occasionally, until rich and well combined.
Taste and stir in garam masala if using.
Remove from heat and garnish with fresh coriander and red chillies.Serve hot with flatbreads, naan or steamed rice.
Chef's Notes
The eggplant should be fully soft with a light char for true smoky flavour.
Open-flame roasting is the traditional and quickest method, delivering the deepest smokiness.
The bharta should be thick and rustic rather than saucy.
Recipe Note
Traditional Variations
Some versions of bharta include whole spices such as bay leaf or black cardamom for aroma and visual appeal, or a handful of peas for sweetness and texture. These additions are optional and based on preference.
Choice of Oil
Mustard oil adds smoky depth and authenticity, while neutral oil or ghee gives a softer finish.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
