Baingan ka bharta or eggplant masala is a slow-cooked minced eggplant masala made with onions, tomatoes, garlic, and some spices. In this recipe, I used simple spices that are easily available at home.
Ingredients for Baingan ka Bharta
Eggplant
Eggplant, baingan, aubergine, and brinjal are the names of the same vegetable. Bharta means mashed eggplants. Any variety of eggplants will work for this recipe.
Spices
The spices used in this recipe are very simple, salt, red chili, chili flakes, and turmeric, but feel free to adjust the flavors to your liking. I also like to add freshly ground coriander powder at the end, which gives this dish a unique flavor.
How to roast Eggplant?
Traditionally, eggplant is roasted on fire which gives eggplant masala that special charred flavor. I prefer roasting the eggplant, but in this easy version, I cooked eggplant in an air fryer for 30 minutes at 425F. Eggplant can also be cooked on the grill, fire, or in the oven. Just apply oil all over the eggplant and cook until it is soft.
Peeling the eggplant?
Before peeling the skin off of the eggplant, it is important to rest the roasted eggplant for at least 10 minutes, which will allow all of the juices to reabsorb and the skin will come off easily.
What to serve with Baingan ka Bharta?
I like to serve baingan ka bharta with roti, plain rice, or paratha. Eggplant masala is served as a min or a side dish, even as an appetizer. Sometimes, I also enjoy it with some pita bread or chips.
How to store Baingan ka Bharta or Eggplant Masala?
Any leftover eggplant masala can be saved in an airtight container in a refrigerator for up to 3 days or in a freezer for a few weeks, ensuring it remains fresh and flavorful. To reheat, simply warm it up in the microwave before serving, which conveniently preserves its delicious taste. If you’re looking to enhance the meal upon reheating, consider pairing it with freshly made naan or basmati rice, adding a sprinkle of fresh herbs, like cilantro or parsley, just before serving can bring a vibrant touch that complements the rich flavors of the masala.
Baingan Ka Bharta or Eggplant Masala
Equipment
- 1 air fryer or gas top
Ingredients
- 1 big eggplant about 1 lbs
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1 green chili chopped
- 1/3 cup olive oil or any other vegetable oil
- cilantro for garnish
- 5-6 cloves fresh garlic
Spices
- 3/4 tsp salt or to taste
- 3/4 tsp red chili powder
- 1/4 tsp turmeric
- 1/4 tsp red chili flakes
Instructions
Cook Eggplant
- Cut the cloves of garlic into thin slices.
- Cut eggplant into halves, score it and add sliced cloves into the crevices. Brush olive oil on the eggplant.
- Put it into the air fryer at 425F for 30 minutes.
- After 30 minutes, take out the eggplant from the air fryer and leave it covered for about 10 minutes. Now take out the flesh with the help of a spoon and leave it aside.
Make the Masala
- Add oil to a pan, and then chopped onions, let the onions cook for 3-4 minutes.
- Now add chopped tomatoes, garlic and green chilies.
- Also add salt, red chili powder, chili flakes and turmeric.
- Mix everything and leave it on medium low heat to cook for about 5 minutes. Keep the pan covered.
- Add cooked eggplant into the masala and let it cook for another 20 minutes on low heat.
- Grind your coriander seeds and add into the masala as well.
- Garnish with cilantro and enjoy!
Video
Notes
- It’s important to rest the eggplants after roasting and before peeling the skin off.
- Freshly ground coriander powder makes a huge difference, don’t use the coriander powder.