Easy Baingan Bharta (Oven-Roasted & Gluten-free!)
Craving a smoky, flavorful, and healthy side dish? This oven roasted, gluten-free Baingan Bharta (Eggplant dish) is absolutely amazing! A classic Indian dish made with roasted and mashed eggplant, aromatic herbs and spices packs in fantastic taste and texture in every bite.
What is Baingan Bharta (Roasted Eggplant mash)?
Baingan Bharta or “Baingan ka Bharta” is a North Indian dish. However, there are several regional variation. The literal translation for the dish is “Mashed Eggplants”.
Traditionally, for making Baingan bharta, eggplants are cooked over an open flame, and then, peeled and mashed. The mashed eggplants are then cooked with a blend of vegetables like onions, tomatoes, ginger, garlic, red chillies and dry spices. This spicy and flavorful dish is popular for its smoky taste, and creamy texture.
Is Baingan Bharta gluten-free?
The main ingredients, eggplants and vegetables are naturally gluten-free. However, if the spices, condiments and spice mixes used for seasoning are not gluten-free, the dish may contain traces of gluten. The most common offender is asafoetida powder or “hing”. This powder is often mixed with wheat. However, there are gluten-free certified brands also available. You’ll find the links in the product recommendations section.
Is Baingan Bharta spicy?
The spice level in this dish can be easily customized according to your family’s liking. Here are a few ways:
1. You can replace dry red chillies with just red chilli powder and lessen the amount used in the recipe.
2. Another way to modulate the spice level is with the use of sweet red onions and tomatoes. By increasing the tomatoes in the dish, you’ll add a fresh, tangy kick to the dish.
3. You may also add in sweet green peas and corn for additional texture and sweetness.
Do I get the smoky taste with oven roasted eggplants?
Absolutely! I use the “High Broil” setting in the oven which heats up the upper coils in the oven, closely replicating the high heat roasting the eggplants on fire. You’ll fall in love with this rich smoky flavor.
Why does eggplant taste bitter sometimes?
There are a few reasons why eggplant may taste bitter:
- If the eggplant is stale, it tends to have a bitter aftertaste when roasted. When choosing eggplants for making Baingan Bharta, make sure the eggplants have a smooth shiny skin and are firm to touch. Fresh eggplants are heavier than the stale ones of comparable size.
- Another reason the eggplant may taste bitter is when it is undercooked.
How to make Baingan Bharta with roasted eggplants?
What ingredients do I need to make Baingan Bharta?
This Indian classic dish can be made in a variety of ways. Here’s what you need:
Vegetables:
- Eggplants (Large, purple)
- Onions (Red or yellow)
- Tomatoes (Red ripe)
- Garlic
- Green peas
- Green chillies
Spices:
- Turmeric
- Coriander powder
- Red Chilli flakes
- Mustard seeds
- Asafoetida
- Salt
Product Recommendations:
Step by Step instructions to make Baingan Bharta
Preparation:
Roasting Eggplants
- Set the oven to Roast or High Broil (~450 deg F).
- Take 2 large purple eggplants, thoroughly wash them, and pat them dry. Make 3-4 slits across the eggplants and insert sliced garlic cloves*. Then, coat the eggplants with oil.
- Place the eggplants on a baking tray and roast in the oven for 45 minutes. You may turn the eggplants after 20 minutes.
- After 45 minutes, turn the oven off, take out the eggplants and let them cool for about 20 minutes.
*Pro Tip: The flavor of roasted garlic makes the eggplant mash smoky and aromatic.
Veggie Prep
- Chop onions into about 1/4 of an inch pieces, you can also use a chopper for cutting them uniformly. (Link in the recommended products section). Cut tomatoes into 1/4 of an inch pieces.
- Make a coarse paste with garlic cloves, red chilli flakes and 1 tbsp of water using a mortar and pestle or a grinder (link in the recommended products section)
- Wash the green peas (fresh or frozen) and set aside.
Eggplant Mash:
- Once the roasted eggplants cool down, cut off the stem with a knife and discard. Using a spoon, scoop out the flesh and discard the skin. Mash the eggplant flesh along with the roasted garlic with a spoon or a potato masher for a uniform paste.
Tempering:
- Place a heavy bottomed pan on medium-high heat and add 1-2 tbsp oil. Add asafoetida powder and mustard seeds. It will take about 1 or 1.5 minutes for the mustard seeds to crackle. It is very important to have the mustard seeds crackle, else they taste bitter. Then, add in chopped green chillies, and saute for about 30 seconds.
- Add the chopped onions and about 1/2 tsp of salt. Salt helps cook the onions faster. Cover and cook for about 2-3 minutes.
- As the onions turn soft and translucent, add in the garlic red chilli paste and about 1 tbsp of water to help the paste cook without getting burnt. You may use additional oil per your preference.
- Cover and cook for about 2-3 minutes or until it loses the raw smell of garlic. Now add about a tsp of oil and turmeric* into it. Mix well
- Now, add in the cubed tomatoes, and saute for about 30 seconds. Cover and cook for about 4-5 minutes or until the tomatoes are soft. At this stage, add coriander powder and mix well.
*Pro Tip: Make sure the turmeric is cooked, else it tends a raw aftertaste to the dish.
- Add the eggplant mash and incorporate well. Saute for a minute and add in salt to taste.
- Mix well again and add in the green peas. Cover and let this mixture cook for about 4-5 minutes on low-medium heat.
- Turn off heat and it’s ready to be served!
Serving suggestions:
- Garnish Baingan bharta with some chopped cilantro and for an extra tangy kick, squeeze some lemon juice on the top.
- Baingan Bharta is served hot with rice, quinoa, gluten-free naan or roti.
Related recipes:
EASY BAINGAN BHARTA (Eggplant Mash)| OVEN-ROASTED & GLUTEN-FREE!
Equipment
- 1 Mortar and pestle optional (you could use a grinder instead)
- 1 Grinder
- 1 Vegetable Chopper
Ingredients
Vegetables
- 2 large Purple eggplants
- 1 cup Chopped onions Red or yellow onion
- 1 cup Chopped tomatoes Ripe
- 1 cup Green peas (shelled) Frozen or fresh
- 3-4 Green chillies
- 5 Garlic cloves
Spices
- ½ tbsp Coriander powder
- ½ tbsp Red chilli flakes
- 1 tsp Mustard seeds
- 1 tsp Salt Adjust to taste
- ¼ tsp Turmeric powder
- ⅛ tsp Asafoetida powder
- 1 tbsp Oil additional 1 tsp oil
Instructions
Roasting Eggplants
- Set the oven to Roast or High Broil (~450 deg F).
- Take 2 large purple eggplants, thoroughly wash them, and pat them dry. Make 3-4 slits across the eggplants and insert sliced garlic cloves into the slits. Then, coat the eggplants with oil.
- Place the eggplants on a baking tray and roast in the oven for 45 minutes. You may turn the eggplants after 20 minutes.
- After 45 minutes, turn the oven off, take out the eggplants and let them cool for about 20 minutes.
Veggie Prep
- Chop onions into about 1/4 of an inch pieces, you can also use a chopper for cutting them uniformly. (Link in the recommended products section).
- Dice tomatoes into 1/4 of an inch pieces. Make a coarse paste with garlic cloves, red chilli flakes and a tbsp of water using a mortar and pestle or a grinder.
- Wash the green peas (fresh or frozen) and set aside.
Eggplant Mash
- Peel off the skin of the roasted eggplants and take out the flesh in a bowl. Mash the eggplant flesh along with the roasted garlic with a spoon or a potato masher for a uniform paste. Discard the stem.
Tempering
- Place a heavy bottomed pan on medium-high heat and add 1-2 tbsp oil. Add asafoetida powder and mustard seeds. It will take about 1 or 1.5 minutes for the mustard seeds to crackle. It is very important to have the mustard seeds crackle, else they taste bitter. Then, add in chopped green chillies, and saute for about 30 seconds.
- Add the chopped onions and about 1/2 tsp of salt. Salt helps cook the onions faster. Cover and cook for about 2-3 minutes.
- As the onions turn soft and translucent, add in the garlic red chilli paste and about 1 tbsp of water to help the paste cook without getting burnt. You may use additional oil per your preference.
- Cover and cook for about 2-3 minutes or until it loses the raw smell of garlic. Now add about a tsp of oil and turmeric* into it. Mix well.
- Now, add in the cubed tomatoes, and saute for about 30 seconds. Cover and cook for about 4-5 minutes or until the tomatoes are soft. At this stage, add coriander powder and mix well.
- Add the eggplant mash and incorporate well. Saute for a minute and add in salt to taste.
- Mix well again and add in the green peas. Cover and let this mixture cook for about 4-5 minutes on low-medium heat.
- Turn off heat and it's ready to be served!
Serving suggestions
- Garnish Baingan bharta with some chopped cilantro and for an extra tangy kick, squeeze some lemon juice on the top.