The beauty of deep purple, glossy eggplant is unbeatable as much as its delightful delicate flavor. There might be many out there who dislike eggplant thinking it to be bland. But this bland flavor is the charm of eggplant and the creativity lies in cooking it. Baingan Bharta is one such delightful dish from Punjab that brings out the best in eggplant. Baingan means eggplant and Bharta means “mashed”. Combine the two and you get an Indian mashed eggplant dish. While the recipe varies by region, what you get in many Indian restaurants is the Punjabi Baigan Bharta.
Update August 14, 2022
Watch the Punjabi Baingan Bharta recipe in action
There are no shortcuts to this Punjabi dish. The best flavor comes out from roasting the eggplant on open flame. Thats’s when the skin get char, flesh becomes tender and develops a rich smoky flavor. You can roast it on a barbecue grill which will give it a beautiful flavor as well. To be honest, I have cheated few times and have roasted eggplant in oven under the broiler. It is not as messy and there is no worry of disabling the alarm, but I also have to compromise with the taste.
Bharta is usually served as a side dish with lentil, rice or roti .
PUNJABI BAINGAN BHARTA
Ingredients:
1 large or 2 average size globe eggplant
2 tsp ginger garlic paste
2 large tomatoes, chopped
1 red onion, 3/4 -1 cup thinly sliced
2 tbsp mustard oil or evoo
3 green chillies
3/4 tsp turmeric and 1/2 tsp red chili powder
1/4 cup chopped cilantro
1 roasted red bell pepper, cut into bite size pieces
salt as per taste
Method:
Wash and dry the eggplant. Pierce at few places so it does not explode while roasting or broiling. Rub oil all over.
If you’re using a gas stove to roast the eggplant, Place aluminum foil under the gas burner to make clean-up easier. Roast eggplant on an open flame for 15-25 minutes, turning it to make sure its roasted well on all sides. The skin should be charred completely.
Remove from the heat and cut in half. Scoop eggplant flesh and place it in a shallow dish. Discard the skin.
If needed use a knife or potato masher to mash the eggplant flesh and break it apart.
Pour oil into a medium saucepan or wok and place over medium heat. When the oil is heated, add the onion. Sauté until the onion is lightly browned, stirring frequently, about 4 minutes.
Add ginger garlic paste. Cook for 1 minute.
Add the tomato, turmeric, chilli powder, and salt. Cook until the tomato pieces become completely soft, stirring frequently, about 5 minutes.
Add the mashed eggplant, and roasted red pepper. Stir to combine. Cook 5 -7 minutes, stirring occasionally.
Add in cilantro and chopped green chilies. Serve with daal and roti.
Note:
Roasting the eggplant over direct flame gives the eggplant a smoky flavor. If you do not have gas stove you can also do it in the oven. Preheat oven to 400 degrees f. Place pierced and oil rubbed eggplant on foil lined baking sheet. Roast until soft.
You can also broil the eggplant for last few minutes just to char the skin.
anne
So , did you go hiking ? hahaha I love eggplant ! That dish really looks appetizing 🙂 With all the spices in there , I can only imagine the taste ! Yummy !
Tina
There are certain dishes I have tried inside, but they are just not made for inside. I have set off the smoke alarm as well! The smokiness that comes from the direct flame is really what makes a dish stand out. The extra veggies combined with that eggplant do sound like a tasty blend and garam masala does have a way of making everything tasty. Well done!
Kiri W.
I just had baingan bharta last night for dinner! Of course I ordered it at a restaurant, but I was so in love, I was going to look for a recipe. Perfect!
Adele - The Dutch Door Kitchen
You’ve inspired me to experiment with eggplant!
Tina (PinayInTexas)
This is delicious! I prefer roasting eggplants on the gas stove or grill. It brings out that strong smokey flavor and smell which I really love!
Tiffany
The chilis and eggplant combo sounds amazing!
Kalpana Sareesh
wonderdful aromatic dish..can smell it..
mjskit
I’m SO excited! This is the dish I order every time we go out and eat Indian food! Now I can make it at home!!!! I don’t get it but once every 2 months or so, so I can’t wait to make it. I actually have all of the ingredients for a half batch since I picked up a beautiful eggplant yesterday! Thanks for sharing!
Haddock
Are those chappattis next to that.
I would like to have one (with the Bharta)
Julie
My favorite with eggplant,Deliciously done..perfect with chapathis!
Rush in your “Mint & Coriander seeds” entries(EP Series-Apr)
Erivum Puliyum
mireia badia
This looks just perfect for dinner….. mmmmmmm I can imagine how good this can be!!!
Torviewtoronto
favourite eggplant deliciously done
Kitchen Belleicious
it looks so flavorful and delicious. I love roasted eggplant
Marina@Picnic at Marina
Balvinder, it seems as we made similar meals today! Eggplants are definitely in season somewhere!
LinsFood
This looks so delicious, I can just imagine it with some hot chapatis!
Navaneetham Krishnan
Oh my, we love this so much. I use plenty of eggplants for my cooking and have made something similar to your delicious looking eggplant recipe. That looks so good.
Liz
I make an eggplant masala that is similar to this although I’ve never thought to add capsicums – lovely idea. I must try your recipe as I’m still getting heaps of eggplants from the garden.
Kristen
I have never baked eggplant in the skin like that. It looks like an easy way to make it. I adore eggplant in any form.
Maureen @ Orgasmic Chef
I love eggplant so I will be making this dish soon!
Cucina49
This looks wonderful–savory and colorful. A perfect appetizer!
Asmita
Your bhaigan bharta is making my mouth water. With some garam chappati, I would be set. Next time I make bharta, I am going to add roasted red pepper. Looks so good!
Jennifer
Wonderful, Neetu!
Suzi
This does sound wonderful. I am not a big fan of eggplant but am trying to find a recipe that I like. I posted one yesterday but it is an appetizer and very spicy. I will have to try this one and roast the eggplant. I love th reaosted garlic too and the red peppers.
mjskit
I made this last night and it was DEEEEElicious! My husband isn’t a big eggplant fan, but he loved it as much as I did! I did cut the recipe in half since it was just the two of us and we still had a “few” leftovers. But that’s o.k. – now we get to have it again. 🙂 Thanks for sharing this!
Balvinder Ubi
Good to know that you tried this out and liked it as well.
Baker Street
Ah.. What are the chances. I’m eating bharta today! I love bharta and I usually make small slits in the eggplant and add whole cloves of garlic before roasting which adds a lovely flavor.
Balvinder Ubi
I used to do the same in India as the garlic there is small. But here you have to make big holes to insert the garlic.