Baingan Bharta – Smoky Indian Eggplant Curry
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Baingan bharta is a thick Indian curry made with roasted eggplant, tomatoes, and warming spices, with a soft texture and distinctive smoky flavor. Charring the eggplants adds depth, while thoroughly cooking down the onion and tomato base prevents the curry from becoming watery. Serve it with basmati rice or Indian flatbread for a warming dinner. • For a more pronounced smoky flavor, char the eggplants directly over a medium gas flame for 15–20 minutes, turning frequently and watching them continuously. • Draining the cooked eggplant prevents watery bharta, especially when using large eggplants with high moisture content. • Do not rush the tomato stage: cooking the mixture until thick and glossy concentrates the flavor and mellows the tomatoes' acidity. • Replace the fresh tomatoes with 400 g canned chopped tomatoes, drained; they may need an additional 3–5 minutes to reduce. • Omit the peas for a smoother, more traditional-style bharta; no other adjustments are needed. • Replace the fresh chili with 1/4 tsp cayenne pepper, or omit it for a mild version. • Replace the fresh cilantro with chopped mint leaves for a fresher, less traditional flavor. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a skillet over medium-low heat for 6–8 minutes, adding 1–2 tablespoons of water as needed, until piping hot and bubbling throughout.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 2large eggplants, about 500 g each
- 2 tbspcanola oil or neutral vegetable oil
- 1 tspwhole cumin seeds
- 1medium onion, finely chopped
- 1green chili, finely chopped and deseeded for milder heat
- 4garlic cloves, crushed
- 2 tspfinely grated fresh ginger
- 3medium ripe tomatoes, finely chopped
- 1 tbsptomato paste
- 1 tspground coriander
- ½ tspground turmeric
- ½ tsphot or sweet paprika
- 1 tspfine salt, plus more to taste
- ½ tspgaram masala
- ½ cupfrozen green peas, thawed
- 2 tbspfresh lemon juice
- ⅓ cupfresh cilantro leaves, roughly chopped
Instructions
- 1Preheat the broiler to 250°C and line a baking sheet with aluminum foil. Prick each eggplant 8–10 times with a fork and place them on the prepared sheet.
- 2Broil the eggplants on the top rack for 30–35 minutes, turning them with tongs every 8–10 minutes. They are ready when the skins are charred and wrinkled, the eggplants collapse under gentle pressure, and a skewer slides into the centers without resistance.
- 3Transfer the eggplants to a colander set over a bowl and let them cool for 10 minutes. Halve them, scoop out the flesh, and discard the skins and excess liquid. Chop or mash the eggplant flesh into a coarse pulp.
- 4Heat the oil in a wide 28 cm skillet over medium heat. Add the cumin seeds and cook for 30–45 seconds, until fragrant and beginning to sizzle, taking care not to burn them.
- 5Add the onion and cook for 7–8 minutes, stirring frequently, until soft and golden. Add the chili, garlic, and ginger, then cook for 1 minute more, until fragrant.
- 6Add the tomatoes, tomato paste, ground coriander, turmeric, paprika, and salt. Cook over medium heat for 8–10 minutes, stirring and crushing the tomatoes with a spoon, until they break down, the mixture thickens, and small beads of oil appear around the edges.
- 7Add the mashed eggplant and peas, stirring well to combine. Reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the curry is thick and the peas are hot and tender. If the mixture begins to stick, add water 1 tablespoon at a time.
- 8Remove from the heat and stir in the garam masala, lemon juice, and half the cilantro. Taste and adjust the salt or lemon juice, let rest for 5 minutes, then serve hot with the remaining cilantro.