Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro

Total Time
1hr 18mins
Prep 1 hr
Cook 18 mins

One of my fav Indian recipes. Great with naan or rice.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
  3. Roast eggplant until flesh is soft, about 1 hour.
  4. Cool slightly.
  5. Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
  6. Discard skins.
  7. Heat oil in heavy large skillet over medium-high heat.
  8. Add onions and sauté until golden brown, for about 6 minutes.
  9. Add ginger and stir for 1 minute.
  10. Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
  11. Add eggplant and stir until slightly thickened (about 5 minutes).
  12. Remove from heat.
  13. Stir in cilantro.
  14. Season with salt and pepper.
Most Helpful

This is not a pretty dish to look at, but the flavor is very good and the flavor of the eggplant came through nicely. I think the seasonings were balanced, not too much spice. The onions were slightly heavy, I might go with smaller ones next time. Overall, a very nice Indian dish, it went well with rice, I also served it with chole as part of a vegetarian meal. Thanks for the recipe!

Sue Lau May 05, 2003

Delicious! Added garam masala as other reviewer suggested. Super easy, and a great way to use up a surplus of eggplants and tomatoes!

Carianne December 25, 2012

This was easy and delicious. Unfortunately, I didn't have ginger in the house, but I'm looking forward to making it again with that. I don't care for cilantro, so I didn't use that either. The sweetness of the roasted eggplant and fresh tomato was so nice with the bit of hear from the spices. This could easily become one of my go-to recipes.

Calli August 02, 2007