Baigan Bhartha (Eggplant /Aubergine)

Total Time
Prep 10 mins
Cook 30 mins

I found this on line. Changed a little bit. Enjoy this spicy, Indian vegetarian eggplant curry dish over rice or with Indian bread.

Ingredients Nutrition


  1. Prick a few holes and place on hot grill.
  2. Keep turning until charred and soft inside.
  3. Collect the pulp.
  4. Discard the skin.
  5. Chop roughly.
  6. Heat Ghee or oil, add cumin seeds.
  7. Add onions and fry till golden.
  8. Add ginger and garlic.
  9. Cook for 3 minutes.
  10. Add the tomatoes, chillies, red chili powder, garam masala and salt.
  11. Continue cooking 10 minutes on low flame until tomatoes are soft.
  12. Add the eggplant pulp.
  13. Stir and cook for 5 minutes.
  14. Toss in peas and garnish with coriander leaves.
  15. Serve with roti, naan, phulka, chapathi or paratha a flat bread.
Most Helpful

I liked this but my husband was not so keen. He thought the coriander leaves were overpowering, and I would suggest even for those who love them (and I imagine anyone making this recipe probably does) to begin perhaps with only half a cup; you can always add more to suit your taste if you so desire. Thanks for posting !

FlemishMinx May 23, 2004

A very good core recipe. I tinkered by: microwaving the eggplant instead of grilling; leaving out the corridander leaves altogether; using only one chilli; using ground cumin instead of seed; and adding about one half the recommended oil. I plan to make it again.

louiseschneider December 25, 2010

This is very much like how we used to make baingan bharta in Oman. In step 10, I used 1 1/4 tsps. of garam masala powder, 1 1/4 tsps. corriander powder, 1 tsp. turmeric powder, 1/2 tsp. red chilli powder and 1 tsp. salt. In steo 10, I used 1/2 cup of water as well to cook the tomatoes. I also used 1/4 tsp. of mustard seeds with the cumin seeds in step 6. As for the corriander leaves, I used just 2 tbsps.{chopped} of them. This bharta goes well with hot rotis!

Charishma_Ramchandani May 26, 2004