Easy Baingan Bharta (Oven Roasted or Broiled Eggplant Curry)

 EASY BAINGAN BHARTA RECIPE

Baingan Bharta, translated to mashed eggplant, is a smoky eggplant (aubergine) curry popular in Indian and Pakistani cuisine. Traditionally, our ancestors would roast eggplants over an open fire or in a tandoor to get the skin charred all around. But you don't need an open fire or even a grill. You can achieve the same, smoky flavor using your oven.

Some veggies are liked universally while others have limited appeal, the eggplant belongs to the later category. I don't know how true it is but this what I observed growing up, kids especially would never eat this vegetable.

Baingan Bharta is basically roasted eggplant mash cooked with spices. There are different ways of making this bharta but this is the most common way and the one you will fine in Indian restaurants.

Baingan Bharta is a traditional dish made with roasted eggplants, onions, tomatoes, spices and herbs. If you love eggplants you got to try out this popular Indian dish. Simple yet tastes super delicious with a unique smoky flavor. Try out this easy recipe to make delicious and simply flavorful Punjabi Baingan Ka Bharta. Serve it with chapathi, roti or steamed rice. It also goes well with toasted bread, naan or just as a side in a meal. Follow my step by step photo recipe to prepare Baingan Bharta. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

ABOUT BAINGAN BHARTA

Though it is said that Baingan Ka Bharta originated in Punjab region of the Indian subcontinent, it is also made across India with lots of variations. However the Punjabi version is most commonly served in the North Indian restaurants. A lot of households also make this regularly for their meals.

If you ever ask an Indian how a bharta is made, you will hear so many different versions that will surprise you. The simplest version is simply mash the roasted eggplant and mix with raw onions, garlic, crushed green chillies, lemon juice and salt. This is the Hyderabadi style Bharta which my mom always made and it tastes amazing. 

There is also another version to which yogurt is added for a tang. So there is no one way to make baingan ka bharta. The only secret for a good bharta is to follow the traditional step of grilling eggplants on hot charcoal or direct fire which imparts its characteristic smoky flavor to the dish. But these days a lot of people grill these on the stovetop, oven and airfryer.

HOW TO ROAST EGGPLANT IN THE OVEN FOR BAINGAN BHARTA

Not only does broiling deepen the flavor of the eggplants, but it's the easiest and most hands-off way to achieve the smoky flavor of this Roasted Aubergine curry. Here's how to do it.

- set your oven rack so that your eggplants will be as close as possible to the heat source

- poke holes in multiple places to allow the steam to escape. I always thought pricking or poking holes in the eggplant was an unnecessary step until I had an eggplant explore on me.

- pre heat your oven's broiler on high (450 degree F). Roast the eggplants on a sheet pan for about 30 minutes, turning midway. Broiling the eggplant until it's completely soft on the inside with burnt skin on the outside gives it the distinct, smoky of baingan bharta. Toward the end, there will be a smoky aroma coming from the oven.

HOW TO PEEL THE SKIN OFF BROILED EGGPLANT

- The biggest tip is make sure to get as much eggplant flesh as possible close to the skin. (That golden brown char is precious). Don't worry if some of the bits of black skin remain in the eggplant. This process is a bit messy but very well worth it.

- The eggplant will be easy to peel in some places, where the skin is more burnt and pulled away from the flesh. Where possible, peel the broiled skin from the eggplant rather than scoop.

- finally, keep the juices oozing out from the eggplant. So much flavor!

HOW TO MAKE THIS EASY BAINGAN BHARTA

- Once you've broiled and peeled the eggplants, use a food processor to mash them. Of course, you can also use a fork or potato masher to do this.

- next, prepare a quick and simple onion and tomato masala base. Saute the onions, then add the garlic, ginger, tomatoes and spices.

- after that, add the mashed eggplants and green chilli pepper. Stir-fry until the eggplant is fully incorporated, then keep stirring to deepen the flavors. Once the oil starts to separate from the curry, finish off with garnish.

3 ESSENTIAL TIPS FOR COOKING BAINGAN BHARTA

- After adding the mashed eggplant to the curry, saute again to fully incorporate. This technique, known as bhunai, is essential to bring out the flavors. You'll know it has finished cooking when you start to see the oil separate from the curried eggplant.

- Mashed eggplant absorbs a fair amount of oil. After sauteeing, if you still don't see the oil separating, add another 1-2 tablespoon of oil

- since the size and density of eggplants will vary, I've given the starting point for salt. If you feel that something is missing, try adding a bit more salt.

HOW TO SERVE BAINGAN BHARTA

Since eggplant is a 'warming food' it pairs really well with cooling sides. I almost always serve Baingan Bharta with yogurt on the side.

Also, curries with minimal gravy go well with bread. Since baingan bharta is a 'dry' curry with minimal curry, it's typically served with naan, roti or other bread.

RECIPE FOR BAINGAN BHARTA

Coarse : Side Dish

Cuisine : Indian

Author : Jayashree Karthik

Prep Time : 30 min

Cook Time : 20 min

Total Time : 50 min

INGREDIENTS

• 1 big egg plant (globe variety)

• 2 tbsp ghee

• 3 tbsp oil

• 2 tsp garlic - crushed

• 2 tsp ginger - crushed

• 1 onion - finely chopped

• 1 tomato - finely chopped

• salt - to taste

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1 green chilli - chopped

• 1/4 cup coriander leaves - chopped

• 1/2 tsp lemon juice - optional

• 1/4 tsp garam masala

PROCEDURE

TO ROAST THE EGGPLANT IN THE OVEN

• set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke or slit holes throughout the eggplant to prevent it from bursting in the oven.

• preheat your broiler on high (550 degree F). line a sheet pan with aluminium foil for easy cleanup. roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.

• once the eggplants cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh and set aside

TO MAKE THE CURRY

• heat ghee and oil in a skillet a little over medium heat and add the crushed garlic and ginger and saute for 2 minutes in low medium heat until the raw smell disappears and then add the chopped onion and saute for 5-8 minutes or until slightly golden.  Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes.  and add the salt, red chilli powder, turmeric powder and garam masala powder.

• add the mashed eggplant and cook, stirring often, until it is well cooked and becomes mushy like a puree, about 10 minutes. 

• turn off the flame, stir in the chopped coriander leaves. serve with chapathi, roti, or hot steamed rice. You can also like to eat with some yogurt on the side to add some coolness to the dish.

NOTES

• after adding the mashed eggplant to the curry, saute long after it's mixed in with the onion-tomato masala. This technique, known as bhunai, is essential to bring out the flavors.
• you'll know it has finished cooked when you start to see the oil separate and line the sides of the pan. After all that sauteeing, if you still don't see the oil separating, add another 1-2 tablespoon of oil.

BAINGAN BHARTA WITH STEP BY STEP PHOTO RECIPE

take 1 large eggplant

mark some multiple thick lines throughout the eggplant to prevent it from bursting in the oven.

i put some garlic cloves in the hole to give some extra flavor 

place it in the oven for 550 degree F for 30 minutes and turn midway

oven roasted eggplant

peel the blackened skin

cooked well, soft and mushy

transfer into mixing bowl

mash with potato masher and set aside

heat oil in a pan or skillet and temper with chopped garlic and ginger

saute for few seconds until it turns golden brown

\

add finely chopped onion

saute for few minutes until it turns transparent

add chopped tomato and green chilli

also add, turmeric powder, red chilli powder and garam masala powder

mix well and cook for 10 minutes in low medium flame until the spices cook well

add mashed eggplant and salt together

mix well

cover with lid and cook on low flame for 20 minutes or until the oil starts to oozes out

baingan bharta is ready

garnish with chopped coriander leaves

mix well and serve hot with chapathi, steamed rice or roti

BAINGAN BHARTA