Originally posted August 23, 2014

Baingan Bharta

Baingan Bharta by Sarah Xiong

Once you have all the ingredients prepped this comes together in less than a half hour.


  • 1 tbsp oil
  • 3 medium eggplants, roasted
  • 1 medium onion, chopped
  • 1 green chili, chopped (optional)
  • 2 large tomatoes, skinned
  • 1 tsp whole cumin seeds
  • 1 tsp coriander
  • 1 tsp garam masala, divided
  • salt and pepper
  • 3 cloves garlic
  • 1" piece of ginger, skinned
  • 1" piece of tumeric, skinned
  • 1 tbsp oil


Lightly oil and grill eggplants over charcoal. Char on all sides. Alternatively, you may also roast in oven. Put in a bowl and cover with a plate til it's cool enough to handle. When cool, peel off skin and remove as many seeds as you can. Some seeds are ok -- I don't like the texture of the seeds.

In a spice grinder, add garlic, ginger and tumeric and add about a tbsp of oil. Add a pinch of salt if you like. (just remember to not add too much salt to the finished dish) Put paste in a small dish next to the stove.

Blanche, skin and crush tomatoes with your hands.

In a large pan over med high heat add 1 tbsp oil. Add cumin and wait til it sizzles. Add onion and chili. Wait til translucent then add paste, coriander and 1/2 tsp masala. Cook for 3-5 minutes then add tomatoes. Cook for about 15 minutes then add eggplant and the other 1/2 tsp garam masala. Add salt and pepper.



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Adapted from

Punjabi Eggplant
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