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Baingan Bharta

Baingan Bharta
Course: Side
Cuisine: Indian
Author: Vaishali Honawar


  • 2 medium eggplants or 1 large one , halved, placed cut-side down on an oiled baking sheet, and roasted in a 350-degree oven about half an hour until the flesh is tender.
  • 1 tbsp canola or other vegetable oil
  • 2 medium onions , sliced
  • 2-3 banana peppers , chopped (you could substitute serrano or jalapeno)
  • 2 tbsp grated ginger
  • 8-10 garlic cloves , grated or minced very fine
  • 4 tomatoes , roughly chopped
  • 1 tbsp coriander seeds , powdered
  • 1 tsp cumin seeds , powdered
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/4 cup finely chopped coriander leaves
  • Salt to taste


  • In a saucepan, heat the oil and add the onions. Saute slowly over medium to low heat until they start to caramelize and turn quite brown but do not burn.
  • Add the ginger and garlic and saute for another minute.
  • Add the coriander powder, cumin powder, chilli powder and turmeric. Mix well and stir to toast the spices.
  • Add the tomatoes and banana peppers and, over medium heat, cook until most of the juices of the tomato have evaporated.
  • Scoop out all the flesh from the cooled eggplant skins and chop roughly. Add to saucepan. Mix well.
  • Cook for another 5 minutes until the eggplants and tomatoes have turned into a homogenous mush. Add salt to taste.
  • Turn off heat and add coriander. Mix well and serve hot with naan.