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Baingan ka Bharta (Indian Eggplant)

Baingan ka Bharta (Indian Eggplant Dish) by Ashley of myheartbeets.com

Baingan ka Bharta (Indian Eggplant)

4.97 from 31 reviews
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  • 2 large eggplants
  • 4 tablespoons oil divided
  • 1 teaspoon cumin seeds
  • 1 large white onion finely chopped
  • 5 garlic cloves minced
  • 1- inch knob ginger minced
  • 1-2 Serrano pepper minced (adjust according to preference)



Prepare Eggplant

  • Preheat oven to 500°F.
  • Make four slits in each eggplant and then apply 1 tablespoon of oil over each eggplant. Place them on baking sheet and then roast in the oven for 40 minutes, flipping halfway.
  • Turn the heat up to a broil for 5 minutes, then remove the eggplants from the oven.
  • Allow the eggplant to cool, then remove the skin and chop the flesh. Set aside for now.

Prepare Sauce

  • While the eggplant is baking, add 2 tablespoons of oil in a dutch oven or heavy pot over medium heat. Then add cumin seeds.
  • Once the cumin seeds begin to splutter, add onions and saute for 10 minutes or until the onions turn golden brown.
  • Add the garlic, ginger, Serrano pepper and spices. Stir-fry for a minute, add tomatoes and mix well.
  • Cover the pan with a lid and cook for 10 minutes.
  • Remove lid and stir-fry for another 5 minutes.
  • Stir in the cooked eggplant and cook for another 5 minutes.
  • Garnish with cilantro and serve.
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