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Baingan bharta is a traditional Punjabi eggplant curry where broiled, charred eggplants are mashed and cooked with a fragrant onion-tomato-spice base. The broiler char creates deep, smoky flavor that defines this beloved Indian and Pakistani dish.
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Set your oven rack so that the eggplants will be as close as possible to the heat source.
Poke holes in multiple places in the eggplants to allow steam to escape.
Preheat your oven's broiler on High (550°F / 287°C).
Place eggplants on a sheet pan and broil for about 30 minutes, turning midway, until the skin is charred and the inside is completely soft.
Remove eggplants from oven and allow to cool slightly.
Peel the charred skin off the eggplants, keeping as much of the flesh (especially the golden-brown char near the skin) as possible. Reserve any juices.
Use a food processor, fork, or potato masher to mash the peeled eggplants. Set aside.
Heat ghee and oil together in a pan over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onions and sauté until golden brown.
Add the garlic and ginger and sauté for another minute.
Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes break down and oil begins to separate.
Add the mashed eggplants and sliced green chili pepper. Stir to fully incorporate.
Stir-fry the mixture until the flavors deepen and oil begins to separate from the curry.
Taste and adjust salt and spice as needed.
Garnish with fresh cilantro and serve hot with naan or roti.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Broiler or oven set to 550°F · Sheet pan · Food processor or potato masher (optional but recommended for smooth texture)
Written automatically by CookOS, not by the creator.
Broiling at 550°F for 30 minutes chars the skin and softens the flesh evenly, creating the signature smoky flavor and golden-brown char that is harder to achieve on stovetop alone.
Yes, the finished curry keeps in the refrigerator for 3–4 days and can be reheated gently on the stovetop. The flavors often deepen overnight.
Continue broiling in 5-minute increments, turning as needed, until the skin is fully charred and the flesh yields easily when pressed with a fork.
Small to medium globe eggplants are traditional and cook evenly; longer varieties like Italian eggplants work but may require longer broiling and uneven charring.
Cook until the tomatoes completely break down and you see oil beginning to separate from the masala—about 8–10 minutes. This indicates the spices are fully bloomed.
