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Recipe · Side dish

Baingan Bharta (Smoky Aubergine)

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Baingan Bharta (Smoky Aubergine)

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Aubergines charred until smoky and soft, then mashed and cooked with onion, tomato, ginger and warm spices.

Side dish. Good with tandoori chicken, lamb chops or grilled fish. Find a main

Cuisine
Indian
Serves
4
Prep
15 min
Cook
40 min
Total
55 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Gas hob or grill, large frying pan

Ingredients

  • 2 large aubergines (eggplants)
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 1 green chilli, finely chopped
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 2 tomatoes, chopped
  • ½ tsp garam masala
  • 1 small handful coriander (cilantro), chopped
  • Salt

Method

  1. Prick the aubergines and char them directly over a gas flame or under a very hot grill for 20-25 minutes, turning often, until the skin is blackened and they have collapsed completely.
  2. Leave to cool slightly, then peel off the skin and roughly mash the flesh.
  3. Heat the oil in a frying pan over a medium heat, add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook for 6-8 minutes until soft and golden.
  4. Add the garlic, ginger and chilli and cook for 1 minute, then stir in the turmeric and ground coriander, followed by the tomatoes. Cook for 5 minutes until the tomatoes break down.
  5. Add the mashed aubergine and cook for 5 minutes, stirring, until thick. Stir in the garam masala and coriander and season to taste.

Swaps and tips

Charring the aubergines over a gas flame gives the best smoky flavour; under a very hot grill works too. Keeps in the fridge for 3 days and tastes even better the next day.

Easy variations

  • Stir in a handful of frozen peas with the aubergine
  • Finish with a spoonful of butter or ghee
  • Add a little chopped mint with the coriander
  • Use a little smoked paprika if grilling rather than flame-charring

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
3 g8 g5 g4 g100 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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