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Baingan bharta is a Punjabi eggplant dish made by grilling or roasting whole eggplants until charred and soft, then mashing them with sautéed onions, tomatoes, garlic and spices. Its smoky, tender texture and bold flavors make it an easy vegetable side that works with roti, rice or naan.
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Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal. If you want to use the garlic & chili - push the garlic cloves deep inside 2 slits. Also push the slit green chilies in the other 2 slits. Brush them with oil.
On Direct Fire: With the help of a tong, place it on a wire rack sitting on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is cooked through completely & charred. It takes about 12 to 14 mins.
To grill in oven: Line a metal tray with foil & place a wire rack over it. Cut each eggplant & tomatoes to 2 parts each. Place them on the wire rack with the skin side up. Brush with 1 tsp oil and place the tray in the top 2nd rack. Broil/Grill them at 460 F or 240 C for 20 to 25 mins, until fully cooked through.
In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. This helps remove the skin easily.
Mash or fine chop roasted eggplant, garlic and green chilies.
Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic. Saute for 30 to 60 seconds until aromatic.
Stir in the chopped onions and saute until they turn light golden, for 7 to 8 mins.
Add tomatoes and salt. Cook until they become soft for 5 to 6 mins. Add red chili powder and cook for a few minutes.
Stir in the mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
Mix and mash it a bit to blend well. Saute for 8 to 10 minutes on a medium heat & stir in the garam masala if using. Turn off the stove.
Taste test and add more salt and green chili if required. Garnish with coriander leaves & squeeze some lemon juice.
Serve baingan bharta with roti, rice or naan.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container for up to 3 days; reheat gently on stovetop or microwave.
wire rack · tongs · oven or air fryer (optional; direct fire also works)
Written automatically by CookOS, not by the creator.
No—grilling or roasting (oven or air fryer) is essential to develop the smoky flavor and tender texture. Direct fire takes 12–14 mins, oven at 460°F takes 20–25 mins, and air fryer at 400°F takes 16–22 mins depending on size.
Insert a fork into the eggplant; it should go in smoothly and easily, indicating the flesh is soft throughout.
Yes, the recipe notes that both may be omitted. You can add chopped garlic and green chilies during the sauté step instead (step 8).
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Mustard oil is traditional and adds authentic flavor, but any neutral cooking oil works.
