Baingan Ka Bharta (Rustic, Punjabi-Style)

If eggplants aren't your thing, prepare to be pleasantly surprised. This baingan ka bharta will make you see them in a whole new light! It is a spicy & smoky, indian (punjabi-style) dish of mashed eggplant in a chunky onion-tomato masala base. Easy to whip up, bursting with fresh flavors, and minimally spiced, this recipe is vegan-friendly and gets tastier the next day! 

I remember most of my family cringing at the mere mention of baingan, but somehow, baingan bharta had everyone licking their plates clean! It is a popular North Indian dish from Punjabi cuisine and is one of my all-time favorites. I love scooping it up with ghee-smeared tandoori rotis or plain parathas.

What is Baingan Bharta

"Baingan" means eggplant in Hindi, and "bharta" means mashed, making baingan bharta a perfect name for this dish of smoky, fire-roasted eggplant. The highlight of this dish is its irresistible smokiness. To achieve this, roast the eggplants over an open flame or outdoor grill until the skin is perfectly charred.

Then, combine mashed eggplant with the masala made with Indian spices, onions, ginger, garlic, green chilies, and tomatoes, and you'll have a deliciously rustic and simple bharta ready to enjoy.

There are many versions of eggplant bharta across India (as with most such traditional indian recipes), each with its own unique blend of spices and flavors, but the basic concept remains the same. Punjabi baingan bharta hails from Punjab, the agricultural heartland of North India.

A few years ago, I also shared my treasured heirloom recipe for another variation (this green baingan bharta) packed with herbaceous flavors and an amazing zing from pure mustard oil.

More Eggplant Recipes to try - Aloo baingan, Bharwan (Stuffed) baingan & Baingan Pakora

My Recipe

Here are a few secrets about my homestyle easy baingan bharta recipe.

1. Fire Roasting - It's the only way to cook baingan for that intense smoky flavor. I don't recommend using an oven or air fryer. In rural Punjab, they pluck the eggplant from farm, set up a small bonfire with coal, and roast the entire globe in it. To recreate this traditional process at home, either use a charcoal grill or roast the eggplant over an open flame on your gas stovetop (just like I do).
2. Minimal spices - I will surprise you by saying this, however, fewer spices added light handedly will give an authentic taste to your baingan bharta. You just need a touch of red chili powder during cooking and garam masala powder as a finishing spice.
3. Lastly, if possible Use Mustard Oil - The piquacy of mustard oil adds to that pleasant taste of baingan bharta. While a neutral cooking oil will work in a pinch, using sharing classic ingredients with bring out the best results.

Choosing Eggplant

1. Look for globe eggplant such as Italian eggplant that are firm to touch and have smooth & shiny skin. Avoid eggplants with dull or patchy skins.
2. The vibrant green color of stem and the cap below it is easy to spot and is indicative of the freshness of eggplant.
3. Chinese and Japanese eggplant are mild in taste and aren't too fleshy. They wont work in this recipe.
4. Choose a medium sized eggplant - about 500-600g in size. If you are doubling this recipe, select 2 eggplants, each 500g rather than one big 1000g. That's because, large size eggplants often tend to have bitter seeds.
5. Pick up the eggplant and if it feels heavy, that means its fleshy. Go for it!
6. Press Test - Gently press the eggplant with your thumb. It should yield slightly but bounce back quickly. If it leaves an indentation, the eggplant may be watery.

Recipe Tips

• Think texture - Don't finely chop the onions, tomatoes, garlic, ginger etc. A vegetable chopper (non-affiliate link) works great! Baigan bharta isn't supposed to be smooth, rather chunky.
• Don't Skimp on Oil - I keep repeating this, however, eggplant recipes need optimum quantity of oil to cook well and taste amazing. Baingan bharta is no different.
• Add Green Peas - Many people love to add green peas to bharta and I often do too. Add ½ cup blanched green peas (I like using petite peas) when you add the mashed eggplant to masala and cook together. The sweetish bite of green peas is delicious!
• Use Fresh Tomatoes - Use fresh tomatoes for the best flavor and texture in bharta. While we are talking tomatoes, don't use overly ripe tomatoes, as we dont want them to fully break down in the masala. If tomatoes are not in season, you can use canned whole tomatoes chopped up, but fresh is always preferable.

How To Make Baingan Ka Bharta

Fire Roast The Baingan

1. Begin by washing the eggplant and wiping it dry with a kitchen towel or paper towel. Using a sharp knife, make 1-2 long gashes in the eggplant skin. As the eggplant roasts, its liquid expands, and the gashes release the steam, preventing the skin from bursting. Some people like to place garlic cloves in the gashes, although I prefer not to. Feel free to try it!
2. I use this metal roasting pan that you see in pictures( I picked it up from India. The pan sits directly over the gas stove (makes cleaning a bit easier). You could use something similar if you have at home or else place the eggplant directly on the flame.

3. Roast the eggplant directly over direct flame of gas stove or on a grill. Using tongs, turn it all around occasionally until the skin is charred and the eggplant is VERY soft. It  should take about 15-20 minutes to roast eggplant.
4. Once roasted, pick up the eggplant using a wide spatula or tongs and immediately place on a dinner plate to cool down. Peel off the charred skin and chop off the stem & cap. Discard. It is okay if few tiny pieces of skin remain here and there.
5. You will also see juices on the plate. Using your hands, mash the flesh and mix with juices. Or use a fork or potato masher. You could also chop it finely. If you are doubling the recipe, pulse the eggplant in a food processor fitted with a metal blade.
6. Always taste test the mashed eggplant. In my experience, eggplants can sometimes be bitter, and it's better to find out immediately.

Note On Cleaning The Stove-Be prepared for serious cleaning after fire roasting eggplant, as the juices can blacken and dirty your stove. Clean immediately after cooking, as dried spots are tougher to remove. I spray the surface with a cleaner to loosen and wipe off the spots.

Prepare The Masala

7. In a cooking pan (I use 10 inch pan), add the mustard oil and let heat up on medium heat.
8. To the hot oil, add the chopped onions. Fry the onions on low medium heat while stirring them intermitently until they turn golden brown. Takes about 5 minutes.

7. Add cumin seeds and let crisp up for 8-10 seconds or so.
8. Next, add the chopped ginger, garlic and green chilies. Fry with the onions for 1-2 minutes until you smell a nice aroma. Don't let them change color else the taste of your bharta will change.
9. Sprinkle the red chili powder next and mix with the onions and aromatics. Fry for 5-6 seconds taking care not to burn.

7. Add chopped tomatoes to the pan now, sprinkle salt and cook until they become soft and jammy. This should take about 5-7 minutes. You should be still able to see tomato chunks in the masala. Don't dry out the tomatoes.

Combine Masala & Eggplant Mash

13. Now, add the mashed fire-roasted eggplant to the pan. Mix very well with the masala. Cook for another 5-10 minutes on medium heat, stirring occasionally. You will start seeing oil seperation and thats when you know that the bhunai(frying) has been done properly. Its ready! Don't dry out. Switch off the stove. Taste and adjust the salt level if needed.

13. Finish the bharta with amchur powder, garam masala powder and chopped cilantro. Optionally, you could add a teaspoon of pure mustard oil for that zing! You can also add extra chopped green chilies at this point if you wish.

Serving & Storage

Baingan bharta is best served hot with indian flatbreads such as roti, naan, or paratha. Enjoy!

Storage - Store in the refrigerator for 2-3 days in an air tight container. Reheat gently on the stove or in the microwave and add chopped cilantro for a fresh burst of flavor.