Baingan Bharta in Oven (or Mashed Eggplant) is one of the most popular Punjabi Recipes. It is made by roasting the eggplant and then adding it to Indian Masala made from onion, tomatoes, and spices. Finally, make it a complete meal by serving it with Indian flatbread like roti/chapati.
Baingan Bharta is one of those recipes that if you like it & they will love to eat again and again. But if you don't love its mashed texture, then you don't want to try it again. But I love it a lot while my hubby hates it. So whenever I get a chance, I make it for myself.
The main flavor comes from fire roasting the eggplant. But doing that on the stovetop is a big mess. So I prefer roasting it in the conventional oven or air fryer. You can also fire roast it on an outdoor grill.
Just like Baingan Bharta, you can also try other sides that I like, including palak corns, aloo gobi, bharwan baingan, and okra fry.
The post contains Helpful Tips & Tricks to make Baingan Bharta. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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ABOUT BAINGAN BHARTA
Baingan Bharta is made with two words: Baingan & Bharta. Baingan means eggplant and Bharta mean mashed. So in a nutshell, Baingan Bharta is nothing but mashed eggplant recipe. It is just like baby ganoush without tahini and olive oil.
It is made by first roasting or grilling the eggplant until incredibly soft. Then mashing the eggplant after removing the outer purple layer of eggplant. And adding the mashed eggplants with onions, tomatoes, Indian spices, and peas.
Though Baingan Bharta is quite popular in Punjabi cuisine, many variations are available in different regions of the country. Some like to add asafetida, while some make it with only tomatoes and no onions. But all of the varieties taste wonderful too.
I am sharing with you the Punjabi recipe of bharta. Also, I will share different ways you can roast the eggplant.
INGREDIENTS
- EGGPLANT: For Baingan Bharta, you need a big round or oval-shaped eggplant. Make sure to pick dark purple color eggplant with fewer seeds.
- OIL: Add oil of your choice. I like to use mustard oil as it gives a smoky flavor to the bharta.
- INDIAN MASALA: You can make it fresh or use the frozen one. Indian Masala is made by sauteing onion & tomatoes till oil separates.
- SPICES: Baingan Bharta will need all basic Indian Spices like garam masala powder, coriander powder, mango powder, red chili powder, etc.
- PEAS: I usually add peas in the recipe, but you can also add carrots & bell peppers too. Peas work great in the recipe.
- GARNISH: Lastly, garnish with Cilantro or mint leaves.
See the recipe card for quantities.
HOW TO MAKE BAINGAN BHARTA IN THE OVEN
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
Prepare Eggplant:
First, remove any sticker or label from the eggplant. Then, wash it properly and pat dry using a paper towel. You can also brush some oil in the eggplant. You can make slits in eggplants and place garlic cloves in them too.
Roast Eggplant:
You can roast the eggplant on the stovetop in the oven or in the air fryer. But the prominent flavor comes from fire-roasting eggplant on the gas stove.
Preheat the oven to 400 degrees F for 10-15 minutes. Line the baking tray or cast iron skillet with aluminum foil. Then place eggplant over the foil. And bake it for 30-40 minutes until cooked adequately from the middle.
Then turn the setting to broil. Then broil the eggplant for 5-10 minutes by turning the eggplant after every 2-3 minutes.
Once cooked and charred, let it cool down.
Then cut the top and bottom of the roasted eggplant. And remove the skin; then, using a potato masher or your hand, mash the eggplant in a bowl and keep it aside.
Make Bharta:
In a skillet, add oil. When oil is hot, add ginger and garlic paste. Cook for 1 minute, then add chopped onions. Cook for 2-3 minutes or until the onion starts to change color.
Add chopped tomatoes or tomato puree and cook for 3-5 minutes or until oil starts to separate.
Then add spices (garam masala powder, red chili powder, mango/amchur powder, turmeric powder, coriander powder, and salt) and saute for 1- 2 minutes.
Then add eggplant mash to the Masala and cook for 3-5 minutes. Lastly, add peas and cilantro and stir until well combined. Serve with roti and yogurt, and enjoy!
HOW TO COOK EGGPLANT IN AN AIR FRYER
Preheat the air fryer to 400 degrees for 3 minutes. Brush oil on the eggplant and place it in the air fryer basket. Then air fry the eggplant at 400 degrees for 20 minutes. Keep rotating the eggplant for even cooking after every 5- 10 minutes. Let it cool down, and then remove the skin.
HOW TO COOK EGGPLANT ON A GAS STOVE
Place the eggplant on the gas stove directly over the flame. Cook at low heat and keep rotating after every 5 minutes for even cooking. Insert the knife to check if it's cooked from the middle. Let it cool down, and then remove the skin.
PRO TIPS
- Make sure to pick eggplant that is dark purple, large, and has glossy skin. Usually, when the eggplants are big and have glossy skin, they tend to have fewer seeds.
- For authentic flavor, you can fire roast the eggplant. And it will give a nice smoky flavor to the bharta. You can roast the baingan in the oven for a less messy option.
- Keep rotating the eggplant for even cooking.
- When roasting in the air fryer or in the oven, poke with a knife or fork from the middle to make sure the eggplant is properly cooked in the middle.
- After removing the skin, if the eggplant has lots of seeds, you can scoop them out using a spoon.
- Cook with mustard oil for a nice smoky flavor in addition to fire-roasted eggplant.
STORAGE
You can store baingan bharta in the fridge or freezer without trouble. You can store baingan bharta in the refrigerator for up to 3-5 days.
You can freeze baingan bharta in an air-tight container for 1-2 months or more. When re-using, defrost in the refrigerator overnight or for 6-8 hours, heat in skillet or microwave until hot. Once defrosted, do not re-freeze the dish as that can spoil it.
FREQUENTLY ASKED QUESTIONS
Usually, mashed eggplants (or Baingan ka bharta) is made by roasting eggplant on the stovetop at low heat. This gives a nice smoky flavor to the recipe, which makes the recipe so unique.
Sometimes when making in an air fryer or in the Instant Pot, you will not get the same smoky flavor. So, you can add Smoked Paprika, some liquid smoke, smoked Olive Oil, or even Black Cardamoms. You can also use Dhungar Method, which many use for the smoky flavor in recipes like Dal Makhani, etc.
Yes, Baingan Bharta is healthy if you use less oil while cooking. However, I recommend not using Liquid Smoke or Dungar Method for healthier options. These methods only enhance the flavor but have some side effects.
Yes, Baingan Bharta is a vegan recipe.
Baingan Bharta goes excellent with Indian Roti, Lachha Paratha, or even Indian Flatbread. You can also serve it as a side dish with dal, rice, salad, and green chutney.
SOME OTHER INDIAN SIDES
BHARWAN BAINGAN
JACKFRUIT MASALA
ALOO GOBHI
DUM ALOO
KADAI PANEER
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Baingan Bharta
Equipment
Ingredients
- 2 tablespoon Mustard Oil or oil of your choice
- ½ Onion chopped
- 2 Tomatoes chopped
- 1 tablespoon Ginger- Garlic Paste
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Mango/ Amchur Powder
- Red Chili Powder
- ¼ teaspoon Smoked Paprika
- 1 large Eggplant peeled and cut in chunks
- ⅓ Cup Peas
- Salt
- 2 tablespoon Water for pressure cooking
- Cilantro to garnish
Instructions
HOW TO MAKE IN STOVE-TOP
- Roast the whole eggplant using any of the below mentioned methods:OVEN: Preheat the oven to 400 degrees F for 10-15 minutes. Line the baking tray or cast iron skillet with aluminum foil. Then place eggplant over the foil. And bake it for 30-40 minutes until cooked adequately from the middle.Then turn the setting to broil. Then broil the eggplant for 5-10 minutes by turning the eggplant after every 2-3 minutes.AIR-FRYER: Preheat the air fryer to 400 degrees for 3 minutes. Brush oil on the eggplant and place it in the air fryer basket. Then air fry the eggplant at 400 degrees for 20 minutes. Keep rotating the eggplant for even cooking after every 5- 10 minutes. Let it cool down, and then remove the skin.STOVE: Place the eggplant on the gas stove directly over the flame. Cook at low heat and keep rotating after every 5 minutes for even cooking. Insert the knife to check if it's cooked from the middle. Let it cool down, and then remove the skin.
- Once cooked and charred, let it cool down. Then cut the top and bottom of the roasted eggplant. And remove the skin; then, using a potato masher or your hand, mash the eggplant in a bowl and keep it aside.
- In a skillet, add oil. When oil is hot, add ginger and garlic paste. Cook for 1 minute, then add chopped onions. Cook for 2-3 minutes or until the onion starts to change color.
- Add chopped tomatoes or tomato puree and cook for 3-5 minutes or until oil starts to separate.
- Then add spices (garam masala powder, red chili powder, mango/amchur powder, turmeric powder, coriander powder, and salt) and saute for 1- 2 minutes.
- Then add eggplant mash to the Masala and cook for 3-5 minutes. Lastly, add peas and cilantro and stir until well combined. Serve with roti and yogurt, and enjoy!
HOW TO MAKE IN AN INSTANT POT
- Add oil to the instant pot and press saute. When oil is hot add ginger-garlic paste and saute for 1 minute.
- Next, add cumin seeds and onions and saute for 2-3 minutes or until they start to change color.
- Add chopped tomatoes or tomato puree and cook for 3-5 minutes or until oil starts to separate.
- Add all the spices to the pot (including Turmeric Powder, Garam Masala Powder, Coriander Powder, Mango Powder, Red Chili powder, and Smoked Paprika). Fry for another 1-2 minutes.
- Take the eggplant and remove the top and bottom. Peel the skin and cut the eggplant into big chunks. Cancel Saute and add eggplant and salt to the pot. Add water to the pot and close the lid.
- With vent at sealing position, pressure cook for 8- 10 minutes and NPR (No Pressure Release). That is, let the pressure release naturally.
- Mash the eggplant using potato masher till it's free from any lumps. You can add liquid smoke or use any other method to bring smokiness to the recipe.
- Press Saute and add Peas . Let it cook for 2-3 minutes till it gets dry. Garnish with cilantro and serve.
Notes
- Make sure to pick eggplant that is dark purple, large, and has glossy skin. Usually, when the eggplants are big and have glossy skin, they tend to have fewer seeds.
- For authentic flavor, you can fire roast the eggplant. And it will give a nice smoky flavor to the bharta. You can roast the baingan in the oven for a less messy option.
- Keep rotating the eggplant for even cooking.
- When roasting in the air fryer or in the oven, poke with a knife or fork from the middle to make sure the eggplant is properly cooked in the middle.
- After removing the skin, if the eggplant has lots of seeds, you can scoop them out using a spoon.
- Cook with mustard oil for a nice smoky flavor in addition to fire-roasted eggplant.
Emily says
Do I pressure cook on high or low? How long for npr? Thanks!
SunGari says
Pressure cook at high & Quick Release after 10 minutes.