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Baigan Bharta: Indian Char-Roasted Eggplant Dip [Vegan]

In India, char roasted eggplant are more of a winter specialty, but you can enjoy it any time of the year!

Baigan Bharta: Indian Char-Roasted Eggplant Dip [Vegan]

This Recipe is :

Dairy FreeVegan



Cook Time



  • 2 medium sized eggplants
  • 3 tablespoons oil
  • ¾ teaspoon whole cumin seeds
  • 1 small red onion, finely diced
  • 1 tablespoon ginger-garlic paste
  • 2 tomatoes, blended into a puree
  • 2 green chilies, minced
  • 2 to 3 tablespoons minced cilantro


  1. Place the eggplant on an open gas flame on a corner of the grill if you are grilling. If neither of these are options, then place the eggplant in a 350 degree oven and bake until soft and then broil until the outer skin is charred. Back to the open flame eggplant, cook until it is soft and the outer skin is completely charred. Set aside to cool.
  2. Heat the oil on medium heat for about 1 minute, and add in the cumin seeds and when they begin to sizzle, add in the red onion and sauté lightly until the onion softens and wilts and finally gently turns pale golden in corners.
  3. Add in the ginger-garlic paste and sauté lightly until the paste is somewhat dry and begins to turn fragrant.
  4. Add in the tomatoes and the chilies and begin to cook this mixture to allow the tomatoes to turn into a thick fairly dry sauce, you should begin to see the oil leaching again from the edges.
  5. While the tomatoes are cooking, peel and discard the charred skin from the eggplant and mash lightly.
  6. Add into the tomato spice mixture and mix well.
  7. Stir in the cilantro and mix well.
  8. Enjoy with your choice of bread or rice.






Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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8 comments on “Baigan Bharta: Indian Char-Roasted Eggplant Dip [Vegan]”

Click to add comment
Peter Hendricks
2 Years Ago

Hi, This page keeps playing a video with the sound turned off, over and over again, burning through gigabytes of data. Even when the video is paused it automatically restarts. It's called Carolina Rodriguez interview and I have no idea what it's about. As my wife had several recipe pages open at the same time you have now burned several 10s of GB of our data allowance. This is costing us money. Why are you doing this? We are furious.

Michelle Fantauzzi
2 Years Ago


Chris Veggie
2 Years Ago

Beyond delicious!

Mary Hill
2 Years Ago


Ani-Palmo Rybicki
2 Years Ago

I cannot wait to try this. This is one of my favorite dishes ever1

Jamie Roberts
2 Years Ago

My very favorite! Your recipe is much simple than mine. Thank you!

Ecaterina Tcaci
2 Years Ago

love it!

Wendi Rose-Strayer
2 Years Ago

That sounds wonderful!


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