Baingan Bharta
Oven-roasted Baingan Bharta is a comforting North Indian dish made with tender roasted eggplant, tomatoes, onions, and aromatic spices. Achaar masala and amchur add a tangy, pickle-inspired flavor to this easy vegetarian dish, perfect with roti, naan, or rice.
Servings: 4 servings
Calories: 88kcal
Ingredients
- neutral oil
- 800 grams eggplant roughly chopped
- 4 roma tomatoes quartered
- 1 yellow onion diced
- 15 grams ginger finely diced
- 1 teaspoon fenugreek seeds
- 1 ½ teaspoons cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ⅛ teaspoon asafoetida
- 1 ½ teaspoon ground coriander
- 2 teaspoons achaari masala
- ½ teaspoon aamchur
- 2 teaspoons salt or to taste
- cilantro to garnish
- 1 teaspoon ghee to finish (optional)
Instructions
- Preheat the oven to 400°F. Roughly chop the eggplant into similarly sized pieces. Brush or spray a half-sheet pan with neutral oil, spread the eggplant in an even layer, and spray the tops with additional oil. Roast for 15 minutes.
- Remove the pan from the oven and add the quartered tomatoes. Return to the oven for another 10 minutes, until the tomatoes soften and the eggplant is tender. Broil for an additional 5 minutes to encourage browning.
- Heat a layer of neutral oil to cover the bottom of a large skillet over medium heat. Add the cumin seeds and fenugreek seeds. Let them sizzle for about 30 seconds until fragrant.
- Add the diced onions and fry for about 5 minutes until golden brown. Add the diced ginger and cook until fragrant. Reduce the heat to low-medium and continue cooking the onions until softened and deeply golden.
- Add the turmeric, asafoetida, Kashmiri chili powder, garam masala, and ground coriander. Stir for about 30 seconds until fragrant.
- Add the roasted eggplant and tomatoes to the skillet. Stir and cook for another 5–8 minutes until the flavors come together.
- Gently mash the vegetables with a wooden spoon or potato masher and stir to combine with the onion masala. Add the achaar masala and amchur. Taste and adjust salt as needed.
- Turn off the heat and garnish with fresh cilantro. Finish with a teaspoon of ghee, if desired. Serve warm with roti, naan, or paratha.
Notes
- Oil: Use enough oil to coat the baking tray and sauté the onion masala. Adjust as needed.
- Texture: Mash the eggplant to your preferred consistency. I like leaving a few larger pieces for texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
