Simple Gluten Free Kitchen

Punjabi Baingan Bharta / Roasted Eggplant Mash

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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.

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Reader Interactions

Comments

  1. 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 !

    Reply

  2. 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!

    Reply

  3. 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!

    Reply

  8. 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!

    Reply

  17. 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.

    Reply

  21. 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!

    Reply

  23. 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.

    Reply

  24. 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!

    Reply

  25. 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.

    Reply

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