This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

146 calories; 8 g total fat; 2 mg cholesterol; 739 mg sodium. 15.2 g carbohydrates; 4 g protein; Full Nutrition

Reviews (329)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2009
The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out. Read More
(405)

Most helpful critical review

Rating: 3 stars
01/07/2011
The dish was delicious, no doubt, but there are some problems: 1 eggplant adds almost nothing at all - certainly not enough for 4-6 servings. I had to use 3 eggplants and even though I only doubled (not tripled) the rest of the ingredients, the spice and taste of garlic and ginger overwhelmed the meal. However, the end product still shows enough promise to try some alterations next time. Read More
(17)
480 Ratings
  • 5 star values: 267
  • 4 star values: 137
  • 3 star values: 54
  • 2 star values: 13
  • 1 star values: 9
Rating: 4 stars
03/11/2009
The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out. Read More
(405)
Rating: 5 stars
01/21/2008
great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe. Read More
(296)
Rating: 5 stars
05/02/2006
This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion thinking otherwise it would be too spicy but it was not. Thought yogurt might separate when cooked so aggressively but it did not! I didn't have ginger-garlic paste just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends! Read More
(130)
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Rating: 5 stars
02/16/2006
This is a recipe that made a great authentic (so it seemed to me) dish! I used 1/2 tbsp. minced ginger and 1/2 tbsp. minced garlic instead of garlic paste. Read More
(83)
Rating: 4 stars
09/18/2007
Easy recipe. The eggplant was very mushy after being baked for 20 minutes. The actual dish was very tasty. I added the yogurt to the curry after it was cooked and slightly cooled. I would make it again only I would do it with two eggplants to add more "meat" to the final dish. Read More
(44)
Rating: 4 stars
11/14/2006
Not having much experience with cooking Indian food I was wary of trying this recipe but it turned out GREAT. My husband and I loved it. The only thing I couldn't find was garlic ginger paste so i made my own in the food processor (just blended together 1 tbs garlic and same amount ginger). Read More
(41)
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Rating: 5 stars
03/08/2005
I just tried out this recipe and it was pretty tasty. I modified it a bit because I forgot to print out the recipe. I chopped the eggplant in small pieces and simmered them in chopped onions garlic olive oil chopped tomatoes cumin coriander and ginger. Then I more or less pureed it with a hand blender and then added the plain yogurt. I then served it over steamed vegetables and brown rice. Your recipe came out great nonetheless. Read More
(30)
Rating: 5 stars
12/08/2010
This was amazing! There used to be a restaurant in Westwood that I would trek up to for this dish, but alas, they closed down thanks to this bum economy.. =( This recipe saved the day though! I made a couple changes after the dry run after following some other reviews. I bake the eggplant until it's tender, and just scrape it out of the skin with a spoon. Also, I add petite frozen peas at the same time as the eggplant because that's the way it was made at the restaurant I used to go to. As for the curry powder, I used garam masala instead, which is an Indian spice blend that really makes it authentic. And if you find the flavors are too strong, mix in some yogurt after you're done cooking or let it stand overnight. (Mine was much more mild the next day, but tasted more cohesive - if that makes any sense to anyone other than me...) Read More
(28)
Rating: 4 stars
07/26/2003
Very yummy - probably not something most kids will like as it's spicy and has that yogurt tang. Made it for a party and it was well received. Read More
(25)
Rating: 3 stars
01/07/2011
The dish was delicious, no doubt, but there are some problems: 1 eggplant adds almost nothing at all - certainly not enough for 4-6 servings. I had to use 3 eggplants and even though I only doubled (not tripled) the rest of the ingredients, the spice and taste of garlic and ginger overwhelmed the meal. However, the end product still shows enough promise to try some alterations next time. Read More
(17)