Baingan ka Bharta or Roasted Eggplant

Baingan ka Bharta or Roasted Eggplant is a delightful dish. It pairs with flatbreads like roti, tandoori roti, or steamed rice. While the recipe might seem complex at first glance, it’s simple and aligns perfectly with my love for minimalistic cooking.

What is Bharta?

This dish, resembling Baba Ganoush, is a staple in Indian, Pakistani, and Bangladeshi cuisine. You can recreate the smoky flavour, traditionally achieved by roasting the aubergine over charcoal, on a gas flame for a similar aromatic experience. Baingan ka Bharta is a traditional Punjabi recipe. It uses minimal spices and no turmeric, making it both simple and flavourful.

Ingredients for Baingan ka Bharta or Roasted Eggplant

• ½ kg Aubergine (Eggplant)
• 6 garlic cloves
• 1 tablespoon oil or Ghee (for extra flavour)
• 1 Onion, chopped
• 2 Tomatoes, finely chopped
• 1 Green Chili, slit
• ¼ cup Green Peas
• ½ tsp Red Chili Powder
• Salt, to taste
• Fresh Coriander Leaves, chopped

Method

1. Prepare the Aubergine
   • Wash, pat dry, and prick the aubergines. Apply a drop of oil all over the aubergine. Insert the garlic cloves into the brinjal.
   • Roast it over an open flame or a griddle, turning every 2-3 minutes to ensure even cooking.
   • Roast until cooked and tender.
2. Cool and Peel
   • Dunk the roasted aubergine in water to cool.
   • Peel off the skin and slice it open to check for any bugs.
   • Mash the pulp or chop it finely.
3. Cook the Bharta
   • Heat oil in a pan. Add chopped onions and sauté until translucent.
   • Add slit green chilli and peas, and sauté until peas are tender.
   • Add the mashed aubergine and mix with the onion-tomato mixture.
   • Add chopped tomatoes and sauté until the oil separates from the mixture.
   • Add red chilli powder, and salt and stir well.
   • Season with salt, stir and simmer for a few more minutes.
4. Garnish and Serve
   • Garnish with chopped coriander leaves.
   • Serve hot with rotis, flatbreads, or steamed/cumin rice.

Tips for Baingan ka Bharta or Roasted Eggplant

• Pierce the aubergine with a toothpick to check if it is done.
• Choose lightweight aubergines with fewer seeds for better flavour and texture.
• Aubergines with a white dimple at the bottom have fewer seeds than those with a long brown slash

Baingan ka Bharta is super creamy, savory, and spicy, requiring minimal oil. It’s a colourful and vibrant dish that’s easy to make and a joy to eat. Enjoy this traditional Punjabi delight with your favourite sides and savour the rich, smoky flavours that make it special.

Check out Tinde Ka Bharta and Lauki or Bottle Gourd Bharta Andhra style

This post is part of the #BlogchatterFoodFest by Blogchatter

This blog post is part of the blog challenge ‘Blogaberry Dazzle’  is hosted by Cindy D’Silva and Noor Anand Chawla 
in collaboration with Dr. Preeti Chauhan.