Baingan Bharta (Smoky Roasted Eggplant Curry)
Local name: بینگن کا بھرتا
In short: Eggplant roasted over a flame until smoky and soft, mashed and cooked with onion, tomato, green chili and warm spices, served with roti or paratha. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Baingan bharta is a smoky mashed eggplant dish eaten across Punjab and Pakistan as a side with roti, paratha or rice. The eggplant is roasted directly over a flame until the skin chars and the flesh turns silky, then peeled and cooked with onion, tomato, ginger and green chilies. The smoke is the whole point of the dish, so do not skip the charring step. In a home kitchen, a gas flame or a very hot broiler gets close to a wood fire.
Instructions
- Rub the eggplants with the teaspoon of oil and prick them in several places with a fork. Roast them directly over a gas flame on medium-high heat, turning with tongs, for 12 to 15 minutes, until the skin is blackened and the flesh collapses. Alternatively, broil them 10 cm (4 in) from the heat for 25 to 30 minutes, turning.
- Put the hot eggplants in a covered bowl for 10 minutes so the steam loosens the skin. Peel off the charred skin and chop the flesh coarsely, draining off any bitter liquid.
- Heat the 3 tablespoons of oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 15 seconds, then add the onion and cook for 8 minutes until golden.
- Add the garlic and ginger and cook for 1 minute. Stir in the tomatoes, green chilies, turmeric, chili powder, coriander and salt. Cook for about 10 minutes, until the tomatoes break down into a jammy sauce.
- Add the chopped eggplant and mash it into the masala. Cook for 8 to 10 minutes, stirring, until the flavors blend and the oil separates.
- Stir in the garam masala, coriander and lemon juice. Serve warm with roti.
Tips
- Choose firm eggplants with glossy skins and few seeds, and roast them until the skin is truly black. If you do not have a gas flame, a very hot grill or oven broiler gives a similar smoky flavor.
- For extra body, stir in a handful of cooked green peas or a mashed boiled potato with the eggplant.
Questions and answers
How do I get the smoky flavor without a gas stove?
Broil the eggplants on the top rack of a very hot oven, or grill them on a barbecue. Char the skin fully. Add a drop of liquid smoke if you like, but the charring does most of the work.
Can I make baingan bharta ahead?
Yes. It keeps 4 days in the fridge and freezes well for up to 3 months. The flavor improves after a day.
What is the difference between baingan bharta and baba ganoush?
Both use smoky roasted eggplant, but bharta is cooked with onion, tomato and spices as a hot curry, while baba ganoush is a cold dip made with tahini and lemon.
How long does it take to make Baingan Bharta (Smoky Roasted Eggplant Curry)?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Baingan Bharta (Smoky Roasted Eggplant Curry)?
About 200 kcal per serving, with 4 g of protein, 20 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 20 g |
| Fat | 11 g |
| Fiber | 8 g |
| Sugar | 11 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
