Baingan Ka Bharta

Roasted eggplant

Preparation info

  • Serves


    • Difficulty


Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

This North Indian dish is as much about the sweetness of onions and the tanginess of tomatoes as it is about the smoky taste of roasted eggplant.


  • 1 large eggplant
  • 3 tablespoons vegetable oil
  • 5 large red onions, chopped


  1. Roast the eggplant over a medium gas flame or a charcoal grill, turning it frequently with tongs, until the inside is soft and the skin is completely charred on all sides. Let cool, then peel and mash. Put the eggplant in a bowl.
  2. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onion