Baingan Bharta (Curried Eggplant (Aubergine))

Recipe by Liwl7755

An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]

Top Review by zeldaz51

This is a great way to use eggplant. We had it with homemade naan, Recipe #488221 and saag paneer (spinach with cheese), both of which use a good amount of chile, so I omitted the jalapeno. I also used chopped grape tomatoes instead of a whole regular one and full-fat Greek yogurt, as well as minced ginger and garlic instead of pastes. The house was full of appetizing aromas and it was a wonderful combination. My husband wants me to give it three stars, as he's, "... not a giant eggplant fan", but I'm holding fast at four stars.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
  3. Remove from heat; cool, peel, and chop.
  4. Heat oil in a medium saucepan over medium heat.
  5. Mix in the cumin seeds and onion.
  6. Cook and stir until onion is tender.
  7. Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
  8. Stir in the yogurt.
  9. Mix in eggplant and jalapenjo, and season with salt.
  10. Cover and cook 10 minutes on high heat.
  11. Remove the cover, reduce heat to low, and cook for about 5 more minutes.
  12. Garnish with 1/4 bunch of chopped cilantro if desired and serve.

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