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Taking a bite of roti and baingan bharta.

Baingan Bharta

Gari
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. Make it into a complete meal by serving it with Indian flatbread like roti/chapati.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course lunch, dinner,
Cuisine Indian
Servings 4 people
Calories 119 kcal

Equipment

Instant Pot

Ingredients
  

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

TIPS
  1. 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.
  2. 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.
  3. Keep rotating the eggplant for even cooking.
  4. 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.
  5. After removing the skin, if the eggplant has lots of seeds, you can scoop them out using a spoon.
  6. Cook with mustard oil for a nice smoky flavor in addition to fire-roasted eggplant.
HOW TO STORE IT?
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.
WHAT TO SERVE IT WITH?
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.
Nutrition Facts
Baingan Bharta
Serving Size
 
1 g
Amount per Serving
Calories
 
119
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Sodium
 
8
mg
0
%
Potassium
 
408
mg
12
%
Carbohydrates
 
12
g
4
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
436
IU
9
%
Vitamin C
 
13
mg
16
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baingan bharta, baingan bharta in oven, Eggplant, Instant Pot, Instant Pot Baingan Bharta
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