top of page

Baingan Bharta
(Mashed Eggplant)

This is a dish from Northern India/the Punjab region. I am told that "Baingan" means eggplant/aubergine and "Bharta" means mashed. The thought of this slightly smokey eggplant dish reminds me of both India and the British Indian restaurants in London. It was always a dish I ordered whenever I saw it. That smokey taste is from cooking the eggplant over an open flame on the stove or outside on the grill. However, should you not want to do that, just cover the eggplant in a little oil and place in the oven to roast for about 30-40 minutes. Enjoy.

A bowl of Baingan Bharta (Mashed Eggplant) by Simon Majumdar

Baingan Bharta (Mashed Eggplant) Recipe

(Serves About 2-3)



  • 4 Medium Sized Eggplants (Roasted and Removed from the Skins)

  • 1 Large White Onion (Diced)

  • 3 Serrano Chilies (Minced)

  • 3 Cloves Garlic (Minced)

  • 1-Inch Fresh Ginger (Minced)

  • 1 Teaspoon Turmeric

  • 1 Teaspoon Coriander

  • 1 Teaspoon Red Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Black Pepper

  • 3 Tomatoes (Cut into Large Sized Chunks)

  • 1 Tsp Garam Masala

  • Juice of Half a Lime

  • Zest of Half a Lime

  • ¼ Bunch of Cilantro Leaf (Cut to Garnish Sized Portions)

  • ¼ Cup Cooking Oil or Ghee



  1. Pre-roast your eggplant and remove the flesh from the skin (throw the skin away and keep the flesh to one side for later in the dish).

  2. Add your cooking oil to the bottom of a pre-heated pan.

  3. When hot, add the diced white onions.

  4. Allow them to cook for 5 minutes.

  5. Add in the green chili and allow to cook for 3 minutes.

  6. Add in the garlic and the ginger and allow to cook for 3 minutes.

  7. Add in the spices (turmeric, coriander, red chili powder, cumin. kosher salt and black pepper) and allow to cook for 4 minutes.

  8. Add in the tomatoes and allow to cook for 5-7 minutes.

  9. Add in the roasted eggplant and allow to warm through.

  10. Add a tsp of the garam masala.

  11. Dress with the juice and zest of a lime.

  12. Place in a serving dish and garnish with cilantro leaves.

bottom of page