Baingan Bharta Recipe - Air Fryer or Oven
Baingan Bharta is a delicious, tangy and spicy Indian dish made from minced roasted eggplant, onions, tomatoes and a variety of spices. Learn how to make restaurant style baingan bharta by roasting the eggplants in an air fryer, oven or on the stove top.
Servings: 4 cups
Calories: 164kcal
Ingredients
- 1 medium to large eggplant
- 4-5 garlic cloves
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1 Tablespoon minced ginger
- 1-2 green chilies minced or crushed
- 1 Tablespoon lemon juice
For Oil Tempering
- 1 Tablespoon Oil - mustard oil preferred
- ½ teaspoon cumin seeds
- ½ teaspoon cayenne or red pepper powder - adjust per spice tolerance
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- salt to taste
- Chopped cilantro leaves to garnish
Instructions
Prepare the eggplant for roasting
- Wash and dry the eggplant. Using a knife , make a few slits through the skin and insert a garlic clove in each slit. Brush the eggplant with some oil.
How to Roast Eggplant on stove top
- On the medium heat, roast the eggplant on fire till they are charred on the outside. Keep rotating every minute or so, to make sure it roasts evenly on all sides. The skin should look dark and burned. ( roughly 7-10 minutes per eggplant )
How to Roast Eggplant In Air Fryer
- Arrange the eggplant on an airfryer basket. Set the temperature to 375º Fahrenheit . Air fry for about 20-22 minutes rotating half way till the eggplant looks wrinkled and charred.
How to Oven Bake Eggplant
- Preheat the oven at 400 °Fahrenheit. Put the prepared eggplant on a baking sheet. Bake in the middle rack for 30-40 minutes until eggplant is tender and cooked inside.
How To Make Roasted Baingan Bharta or Mash
- Let the eggplant cool down completely. Peel off the burnt skin. Finely chop or mash the pulp. and keep aside.
- Warm up oil on medium heat in a sauté pan. Add in cumin seeds and allow them to sputter and brown.
- Add onions and green chilies ( if using ) . Sprinkle some salt. Sauté for a few minutes till onions are translucent and look golden.
- Add the tomatoes and minced ginger. Cook for 3-5 minutes stirring frequently till tomatoes release water and start to thicken.
- Add the rest of the spices. Continue to stir for a couple more minutes.
- Add in the mashed roasted eggplant and garlic pulp and salt. Mix well. Cook for about 5 minutes so everything is mixed well. Adjust seasoning and salt if needed.
- Turn off the heat. Add lemon juice and mix well. Garnish with cilantro leaves. Serve warm. Enjoy !
Notes
How to store Vegan baingan bharta?
Baingan bharta tastes best when it's served freshly prepared and hot. It can be stored in the refrigerator for 2-3 days. You can also freeze it in a freezer-safe container for up to a month. Reheat it in a microwave and serve hot.
Serving Suggestions :
In typical Indian thali style dinner serving, you serve it with hot freshly made roti, parathas or steamed white rice. It also is served along with pickled red onions, green chilis and lemon wedges on the side.
Nutrition
Serving: 1cup | Calories: 164kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 170mg | Fiber: 6g | Sugar: 10g