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Eggplant Curry (Baingan Bharta)

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"A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti."
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50 m servings 289
Original recipe yields 2 servings


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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
  3. Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
  4. Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
  5. Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
  6. Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.


  • Cook's Note:
  • You will need 1 to 1 1/2 pounds of eggplant for this recipe.

Nutrition Facts

Per Serving: 289 calories; 14.8 38.1 7.1 < 1 185 Full nutrition

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