Baingan Bharta | Smoked Eggplant Curry

Fire Roasted Baingan bharta a delicious eggplant curry with smoky flavour. Easy to make vegetarian /vegan recipe. It makes a perfect dinner that gets ready in under 30 minute.

Baingan Bharta, also known as mashed eggplant curry, is a rustic Pakistani /North Indian dish made by fire-roasting eggplant (aubergine) until the skin is charred and the inside becomes soft and smoky. The roasted pulp is then mashed and sautéed with onions, tomatoes, green chilies, and a handful of everyday Indian spices.

What makes this smoked baingan bharta recipe truly special is its simplicity — it uses minimal spices to let the rich, smoky flavor of the eggplant shine through. No overpowering masalas here, just clean, comforting flavors.

While eggplant recipes come in many forms, this Punjabi-style bharta is my personal favorite. It’s quick, wholesome, and perfect for a cozy weeknight vegetarian dinner.

Ingredients For Baingan Bharta

• Eggplant – round globe eggplant (also called brinjal) for the best texture.
• Onion – Finely chopped red or brown onion adds depth and sweetness to the base of this mashed eggplant curry. Sautéing it until golden brings out a rich flavor.
• Tomato – Fresh, ripe tomatoes balance the smokiness with acidity and help create the curry base. They break down into a thick masala as they cook.
• Green Chili – green chili adds a gentle heat. You can adjust the quantity based on your spice preference.
• Garlic Cloves – Fresh garlic enhances the earthy flavor of roasted eggplant.
• Coriander/cilantro leaves – Chopped fresh coriander is used for garnish. It brightens the dish and adds a pop of color and freshness to this traditional Punjabi eggplant Style bharta.
• Spices – Cumin seeds, coriander powder, chili powder, turmeric powder and garam masala

WHAT TYPE OF eggplant TO USE FOR BHARTA?

For the most authentic baingan bharta with a soft, smoky texture, it’s best to use a large globe eggplant — also known as American eggplant or Italian eggplant. These varieties have a meaty interior that roasts well over an open flame, making them ideal for smoked eggplant curry.

If you can’t find a large eggplant, you can still make this recipe using smaller eggplants or Indian brinjals. Just keep in mind they may take a little longer to roast and require more than one to get the same quantity of mash.

How to Make The Best Baingan Bharta (Smoky Eggplant Curry)

The secret to making authentic baingan bharta lies in roasting the eggplant directly over an open flame. While some recipes suggest oven-roasting, it simply doesn’t create the same depth of flavor. Char-grilling the eggplant on stovetop or open fire gives it that signature smoky taste that defines this traditional Punjabi eggplant curry.

To enhance the flavor, I make a few slits in the eggplant and tuck whole garlic cloves inside before roasting. The garlic softens and takes on a sweet, smoky flavor that infuses into the eggplant.

I also roast the tomato and green chili over the flame alongside the eggplant. This extra step adds layers of charred, earthy flavor to the dish — totally worth it.

Once the vegetables are fully roasted and the skins charred, I remove the blackened skin and finely chop the roasted eggplant, garlic, tomato, and green chili.

Next, I prepare the flavorful onion-tomato masala: sauté chopped onions in oil until golden, then add ground spices like turmeric, red chili powder, and coriander powder. The chopped smoky eggplant mix is stirred into this spiced base and cooked until everything blends together beautifully.

A little About Roasting the Eggplants

• Avoid the messy Stove top – Roasting eggplants directly over an open flame creates the most authentic smoky baingan bharta, but it can get a little messy. As the eggplants roast, juices and charred bits may fall on the stove. To make cleanup easier, line the stove around the burner with aluminium foil before roasting.
• Steam the eggplant – Once your eggplant is fully charred and soft, transfer it to a bowl and cover it with a lid or plate. Let it steam for 5–10 minutes. This loosens the skin and makes peeling the eggplant much easier, while also trapping in some of that smoky flavor.
• Roasting the eggplant without stovetop – If you don’t have a gas stovetop, you can still roast the eggplant using an oven or air fryer. While it may lack the signature fire-roasted smokiness, it still delivers a deliciously soft texture.
  • Oven Method: Preheat the oven to 220°C (430°F). Place the prepared eggplant on a baking sheet and broil or grill it for 15–20 minutes, turning occasionally to roast evenly.
  • Air Fryer Method: Roast the whole eggplant at 200°C (390°F) for 15–20 minutes, flipping halfway through.

Both methods will give you a soft, roasted eggplant ready for your Indian-style mashed eggplant curry.

Watch How to Make Baingan Bharta (Smoky Eggplant Curry)

How to Serve Baingan Bharta

Baingan Bharta is a humble, comforting dish that pairs beautifully with simple Indian staples. The best way to enjoy it is with freshly made roti, paratha, or even jeera rice for a wholesome, satisfying meal.

For a complete North Indian-style thali, serve it with:

• A side of mint chutney or green chutney
• Sliced red onions, cucumber, and lemon wedges as a refreshing salad
• A bowl of cooling cucumber raita or plain yogurt

This smoked eggplant curry is perfect for everyday dinners or as part of a vegetarian Indian lunch spread.

OTHER VEGETARIAN RECIPES TO TRY

Do try this recipe and let me know how it turned out in the comments below! I’d love to hear your feedback.