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Roasted Baingan Bharta is a smoky Indian eggplant curry made by roasting whole eggplants in the oven for 65 minutes, then mashing and simmering them into a spiced tomato base—delivering restaurant-depth flavor without stovetop splatter or lengthy cooking.
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Preheat the oven to 420°F (215°C). Pierce each eggplant several times with a knife or fork to allow steam to escape during roasting.
Place the eggplants on a large baking tray and roast for 65 minutes, turning them over after 25 minutes to ensure even cooking. The flesh should be very soft.
In a large heavy-bottomed pot, heat the oil over medium heat. Add the cinnamon stick and mustard seeds; cook until the seeds pop and release their aroma.
Add the onion and garlic and sauté until golden brown and softened, about 6–8 minutes.
Stir in the bell pepper and cook for 3 minutes, just until tender but still vibrant.
Add the curry powder and cumin, reduce the heat to low, and stir constantly for 1 minute to bloom the spices without burning.
Increase the heat to medium-high and add the tomatoes. Cook, stirring often, until the mixture turns thick and pulpy, about 5–7 minutes.
Once the eggplants are cool enough to handle, peel off the skin and discard it. Mash the flesh and reserve all its juices.
Add the mashed eggplant and any reserved juices to the tomato mixture, along with the chillies. Cover and simmer over low heat for 10 minutes to allow the flavours to meld.
Finish with salt and garam masala. Cover again and simmer for a final 10 minutes. Finish with cilantro and if desired, squeeze over a little lemon juice before serving.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of water if needed.
large baking tray · large heavy-bottomed pot
Written automatically by CookOS, not by the creator.
Roast at 420°F (215°C) for 65 minutes total (turning at 25 minutes). The flesh should be very soft and collapse easily when pierced.
Yes. Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.
Cumin seeds work well—use 1½ tsp and temper them in the hot oil at the start (step 3), before adding the cinnamon stick and mustard seeds.
Yes, but reduce roasting time to 45–50 minutes. Check doneness by piercing; flesh must be very soft before proceeding.
Yes. All ingredients are plant-based: olive oil, vegetables, spices, and cilantro.
