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    Home » Mains - Vegetaraian

    Hara Baingan Bharta/Herby Roasted Eggplant

    Published: Sep 27, 2010 · Modified: Sep 10, 2023 by Tanvi Srivastava · This post may contain affiliate links

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    Herby and fresh, this smoky roasted eggplant bharta will convert non- eggplant lovers. Bharta refers to anything "smashed" in hindi and here it is the consistency of roasted eggplant. Full of robust flavor of garlic, ginger, raw mustard oil and fresh herbs, this bharta is an old family recipe.

    Originally, this bharta was made during winters, on Makar Sankrati day along with khichdi but here in the States, the eggplant season starts mid July - August so I prefer making it more during summer time. Its really fresh, not much cooking is involved and the fresher the eggplant, the better the taste! I have changed the recipe a bit from how it used to be to fit our tastes and convenience. In those days, the herb mixture was prepared on sil batta (stone grinder) but I use food processor for the same. Secondly the garlic and ginger were added raw, but I add them to hot oil before mixing in.

    This is a very easy recipe and you can do the little prep that is needed while the eggplant is roasting. You need lots of herbs, ginger, garlic and green chilies. Its super fresh and very light, like I mentioned. Mustard oil is a very prominent flavor here, however if you don't want to consume it, use olive oil. Mind you, the taste will be different.

    Green Baingan Bharta Featured Image.

    Hara Baigan Bharta/Herby roasted eggplant

    Tanvi Srivastava
    Smoky herbaceous eggplant dish made with roasted eggplant, ginger, garlic and lots of herbs. This light vegan eggplant dish comes together very quickly and is perfect for summer meals.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 3 servings

    Ingredients
      

    • 1 large eggplant I use italian eggplant
    • 1 small bunch fresh cilantro with stems roughly chopped
    • 4 scallion stalks roughly chopped
    • 10-12 fresh mint leaves
    • 2 garlic cloves
    • 1 teaspoon salt
    • ½ tablespoon fresh lime juice
    • 1 teaspoon mustard oil, to be added raw

    For tempering

    • 1.5 tablespoon mustard oil
    • 1 tablespoon ginger finely chopped
    • 1.5 tablespoon garlic finely chopped
    • ½ tablespoon cumin seeds
    • 2 indian green chillies (hot) adjust to taste

    Instructions
     

    • Rinse the eggplant very well and dry with a paper towl. Roast the eggplant on direct fire until its skin is charred and its soft and fleshy. You can grill on outdoor grill or roast the the eggplant in oven as well.
    • Let eggplant cool slightly, peel off the skin, little bits of chared skin is okay. Add the peeled eggplant to a bowl and mash it using a fork.
    • While the eggplant is roasting, add all the fresh herbs + 2 garlic cloves to a food processor and pulse 6-7 times.
    • Add the processed herbs to the eggplant along wirg salt, lime juice and 1 teaspoon raw mustard oil.
    • In a small pan, warm up mustard oil for about one minute. Remove from heat and immediately add chopped ginger & garlic, chilies and cumin seeds. Le sizzle for5-6 seconds taking care not to burn.
    • Immediately add on top of eggplant and mix well until everything is combined. Taste and adjust the salt.
    • Let sit for 15 minutes before serving. Enjoy!
    Tried this recipe?Let us know how it was!

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    Filed Under: Mains - Vegetaraian

    Reader Interactions

    Comments

    1. Dan

      September 27, 2010 at 8:54 am

      I've never seen an Indian eggplant dish like this. It looks so good!

      I'll need to make it very soon, however, I think I'll end up skipping the mustard oil just because I probably couldn't find it. Is there another oil that would work as a substitute, or possibly mustard paste or powder with oil?

      Reply
    2. Sushma Mallya

      September 27, 2010 at 9:09 am

      Very beautiful presentation tanvi,lovely recipe too, heard a lot abt this dish but never got a chance to try it out...looks delicious,will try tis soon

      Reply
    3. Swathi

      September 27, 2010 at 9:40 am

      Hara baingan bharta looks beautiful and delicious.

      Reply
    4. satya

      September 27, 2010 at 10:23 am

      baingan bharta is my favorite too ...but never made this way ...ur version looks awesome Tanvi ...yummy ..thanks for sharing
      Satyahttp://www.superyummyrecipes.com

      Reply
    5. Dan

      September 27, 2010 at 10:26 am

      Hi Tanvi - Thanks for suggesting sesame or olive oil. I think there is a small Indian grocer in my area but Ie didn't see mustard oil whn I was last there (where I learned that . I might check again or just use the sesame oil (I have lots of that!).

      Reply
    6. Namitha

      September 27, 2010 at 10:26 am

      This version of baingan bharta is new to me...looks fabulous

      Reply
    7. Reeni

      September 27, 2010 at 10:32 am

      What a bright and beautifully vibrant dish! It must be extra special to be made only once a year. I loved hearing about your memory of eating in the garden - how lovely!

      Reply
    8. Kamalika

      September 27, 2010 at 10:49 am

      I am never an eggplant lover mainly when it comes to the charring process...But if my hubby sees this dish he will surely jump in the screen and goble it up.......

      Reply
      • Tanvi

        September 27, 2010 at 3:29 pm

        Kamalika,
        My husband is your brother and I m your husband's sister going by what you say...I hope that makes some sense 🙂

        Reply
    9. Deesha

      September 27, 2010 at 10:54 am

      this dish is very new to me .. I love baingan ka bharta .. I might try this green version soon .. thanks

      Reply
    10. Priya

      September 27, 2010 at 12:39 pm

      Greeny baingan bharta sounds delicious and looks gorgeous..

      Reply
    11. Ananda Rajashekar

      September 27, 2010 at 12:51 pm

      Tanvi, am super interested in kaali urad dal khichdi, sorry but do you plan to cook? looking fwd :P..loved 1st and 3rd pic! oh yes i know grinding in sil -batta bring amazing texture and best is the taste, as these modern mixer change the real taste from the heat produced by motor.....but can't we import them to our NRI's home? 😉

      Reply
      • Tanvi

        September 27, 2010 at 3:28 pm

        You know what Ananda, I had no plans of making khichdi but your question has put me to second thoughts 🙂

        Reply
    12. Reshmi Ahmed

      September 27, 2010 at 1:05 pm

      Tanvi, I could actually smell the Baingans roasting in ur kitchen 🙂 they are my favourites !!!

      Reply
    13. nisha

      September 27, 2010 at 2:17 pm

      i wonder when i will successfully make anything with egg plants..sigh!

      Reply
    14. Nishi

      September 27, 2010 at 3:24 pm

      Hey Tanvi,

      I nev er knew that baingan ka bharta can be made this way as well. A very innovative and tempting recipe 🙂

      Reply
    15. Melynda

      September 27, 2010 at 8:54 pm

      What a beautiful looking dish, thanks for the great information.

      Reply
    16. Alex@amoderatelife

      September 27, 2010 at 11:13 pm

      Tanvi, thank you so much for sharing this wonderful memory of your grandmother's home and winter meals as a child. I will be sharing it on my hearth and soul hop highlights on my thoughts on friday at a moderate life because I find it such a joy to hear how other's grew up and grew to love food! Thanks for linking to the hearth and soul hop again this week! alex@amoderatelife

      Reply
    17. delicieux

      September 28, 2010 at 1:07 am

      This looks fantastic, it's just a pity my boyfriend won't go near eggplant so it's sort of pointless making this just for me. 🙂

      Reply
    18. Umm Mymoonah

      September 28, 2010 at 1:15 am

      Looks very delicious, nice preparation. Roasting the eggplant will definitely add up some taste to it. Thank you for sending it to the event.

      Reply
    19. shaz

      September 28, 2010 at 4:38 am

      What a vibrant, colourful spicy dish. Sounds delicious! My grandmother used a sil-bata (in Malaysia). I used to love watching her, this tiny woman, grabbing the large stone and rolling it back and forth to make spicy pastes for the curries. I don't know what's happened to that stone, I wish I had it. Thanks for bringing back memories.

      Reply
    20. girlichef

      September 28, 2010 at 4:47 am

      Grrr...you kids and your modern appliances 😉 LOL! This sounds fabulous...I love the color of it, too. I am so in love with Indian food right now. Thank you for sharing this with the hearth and soul hop this week 🙂

      Reply
    21. Simply Life

      September 28, 2010 at 5:34 am

      Oh this looks great!

      Reply
    22. Panchpakwan

      September 28, 2010 at 12:25 pm

      Looks so coloful and spicy too:) loved it.

      Reply
    23. Butterpoweredbike

      September 28, 2010 at 1:42 pm

      Now that the weather has cooled just a touch, my cilantro is making a comeback, and I'd really love to give this recipe a go. Thanks for sharing with with the Hearth and Soul hop. Your posts are always so wonderful and a perfect fit for the spirit of the hop.

      Reply
    24. Deepa

      September 28, 2010 at 6:04 pm

      I never knew that we can roast baingan in oven also thanks dear ....this green dish is attracting me a lot....I bet this would have tasted well also....very nice shots dear

      Deepa
      Hamaree Rasoi

      Reply
    25. Lisa

      September 28, 2010 at 6:39 pm

      This dish looks so healthy and fresh. Great job Tanvi! And as always thanks for the support!

      Reply
    26. Couscous & Consciousness

      September 28, 2010 at 6:53 pm

      This looks amazing - I am just about licking my computer screen. I love eggplant and I SOOOO want to try this.
      Sue

      Reply
    27. Fathima

      September 28, 2010 at 7:41 pm

      Love this color of baingan bharta.... makes it look really delicious... that plate with the roti is def drool worthy!!!

      Reply
    28. Treat and Trick

      September 28, 2010 at 10:20 pm

      Such a lovely color dish! Sounds interesting and yum, love the methods you have posted for roasting the eggplant..

      Reply
    29. Christy

      September 29, 2010 at 9:12 am

      I felt like I was in your granny's garden and I know I would love this dish! Thank you for sharing it with us at the hearth and soul hop!

      Reply
      • asiya omar

        September 30, 2010 at 12:22 am

        really lovely recipe.

        Reply
    30. meeso

      October 14, 2010 at 7:29 am

      Goodness, here is the third recipe I've had to bookmark for today! Looks excellent! Yummy!

      Reply
    31. mustardseed

      November 05, 2011 at 6:59 am

      I love bharta and make it quite often but never tried to grind the cilantro and add it in. My mouth is watering just thinking about it. Love your recipes and l might have mentioned earlier but I do love cooking in mustard oil and the unique flavor that it imparts.

      Reply
    32. Nikhil

      March 28, 2012 at 11:19 am

      I tried this tonight and it was fantastic. You are absolutely right about the unique flavor that mustard oil contributes to the dish. The only thing I changed was that I doubled the aamchur powder. Thank you.

      Reply
      • Tanvi

        March 28, 2012 at 11:45 am

        Thanks Nikhil..this is certainly one of my fav ways to make bharta

        Reply
    33. Sylvie Dhanilal

      January 12, 2014 at 6:10 am

      My late mum-in-law used 2 make this an we used 2 have it with brown roti....This is Devine thank u 4 the sharing this recipie..

      Reply
      • Tanvi

        January 12, 2014 at 11:12 pm

        Thanks for visiting. I m so happy to know that you liked it!

        Reply
    34. Sylvie Dhanilal

      January 12, 2014 at 6:16 am

      Looking 4word 2 new recipies

      Reply

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