Cooking Lucid
Baingan Bharta
Smoky fire-roasted eggplant mashed into a spiced onion-tomato masala. A rustic Punjabi dish where the charred eggplant is the star — earthy, smoky, and deeply savory.
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Ingredients
Step 1 — Roast eggplant
- 2 large eggplants (about 2 lbs)
- Oil for brushing
Step 2 — Bharta masala
- 2 tbsp oil
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 green chilies (minced)
- 2 medium tomatoes (chopped)
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- Fresh cilantro
Step 3 — Serve
- Roti or paratha
- Dal
- Sliced raw onion
Instructions
- 1
Roast and peel eggplant
Prick eggplants and roast over open flame, under broiler, or on grill until skin is charred and flesh is collapsed, turning often, about 20 minutes. Cool, peel off charred skin, and mash flesh coarsely.
- 2
Cook the bharta
Heat oil, add cumin seeds, then onion. Cook until golden. Add garlic, ginger, and green chilies. Add tomatoes and dry spices, cook until tomatoes break down. Stir in mashed eggplant and salt. Cook 8–10 minutes until thick and smoky. Finish with garam masala and cilantro.
- 3
Serve
Serve hot with roti or paratha, dal, and raw onion rings on the side.
Nutrition per serving: 160 cal · 4g protein · 18g carbs · 9g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
