IN Cuisine

Baingan Bharta (Smoky Roasted Eggplant Mash)

Fire-roasted eggplant mashed with tomatoes, onion, garlic, and spices — a smoky, deeply flavored North Indian classic with incredible depth on a minimal budget.

10mPrep
35mCook
4Servings
155Calories
4gProtein

Ingredients

  • large eggplant (baingan)
  • onion, finely diced
  • tomatoes, diced
  • garlic, minced
  • green chilies, minced
  • ginger, grated
  • cumin seeds
  • garam masala
  • oil
  • cilantro for garnish
  • salt

Ingredients

  • 1 large large eggplant (baingan)
  • 1 large onion, finely diced
  • 2 medium tomatoes, diced
  • 4 cloves garlic, minced
  • 2 whole green chilies, minced
  • 1 tsp ginger, grated
  • 1 tsp cumin seeds
  • 0.5 tsp garam masala
  • 3 tbsp oil
  • 2 tbsp cilantro for garnish
  • 1 tsp salt

Instructions

  1. Roast whole eggplant directly on a gas flame, turning until completely charred and soft, 10–15 minutes.
  2. Cool, peel the charred skin, and mash the smoky eggplant flesh with a fork.
  3. Heat oil; add cumin seeds; sauté onion until golden, 6 minutes.
  4. Add garlic, ginger, green chili, and tomato; cook until oil separates, 8 minutes.
  5. Add mashed eggplant and garam masala; mix well and cook 5 minutes.
  6. Garnish with fresh cilantro; serve with roti or steamed rice.

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