Recipe | Baingan Ka Bharta

Once you try this incredible Indian roasted eggplant dish, there’s no turning back!



  1. 1 kg. eggplant
  2. 4 garlic cloves, quartered
  3. 3 tbsp ghee
  4. 2 red onions
  5. 1 green chili pepper, chopped
  6. 3 tomatoes, chopped
  7. ¼ tsp turmeric
  8. ¼ tsp kashmiri red chili powder
  9. 1 tbsp butter
  10. 1 tsp salt and more to taste
  11. fresh cilantro, for garnish


  1. Make a few small slits in the eggplant and stuff the slits with the garlic cloves.
  2. Roast the eggplant over open flame on the stove or in the oven for about 10-15 minutes. Turn often to make sure it’s thoroughly roasted. When it’s roasted on all sides, cover with foil and let cool.
  3. When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
  4. Heat the ghee in a saucepan and add onion. Season with salt. Once the onions are slightly browned, add chopped green chili pepper and chopped tomatoes.
  5. Season with turmeric and chili powder. Cook for 5 minutes or until the tomatoes begin to break down. Add water if needed, but only a little.
  6. Add eggplant mash, season with salt and cook for another 2-3 minutes with the lid on.
  7. Garnish with butter and fresh cilantro.