How do I char the eggplant if I don't have an open flame or grill?

If an open flame or grill isn't an option, you can bake the eggplant in a 350 degreesF oven until soft, then broil it until the outer skin is completely charred.

How will I know when the tomato spice mixture is cooked enough?

Cook the tomato and chili mixture until it turns into a thick, fairly dry sauce, and you should begin to see the oil leaching again from the edges of the pan.

Can I adjust the spice level of this Baigan Bharta?

Yes, you can easily adjust the spice level by increasing or decreasing the number of minced green chilies to suit your preference.

What is the best way to serve Baigan Bharta?

Baigan Bharta is traditionally enjoyed warm as a dip with your choice of Indian bread, such as roti or naan, or as a side dish with rice.

How should I store leftover Baigan Bharta?

Store any leftover Baigan Bharta in an airtight container in the refrigerator for up to 3-4 days. It can be gently reheated on the stovetop or in the microwave.

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

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A bowl of rich, smoky Baigan Bharta, an Indian char-roasted eggplant dip, garnished with fresh minced cilantro and served with bread.

Discover more recipes with these ingredients

Eggplant

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

250

Dairy Free

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

Ingredients You Need for Baigan Bharta: Indian Char-Roasted Eggplant Dip [Vegan, Gluten-Free]

2 medium sized eggplants
3 tablespoons oil
3/4 teaspoon whole cumin seeds
1 small red onion, finely diced
1 tablespoon ginger-garlic paste
2 tomatoes, blended into a purée
2 green chilis, minced
2-3 tablespoons minced cilantro

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How to Prepare Baigan Bharta: Indian Char-Roasted Eggplant Dip [Vegan, Gluten-Free]

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°F 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.
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.
Add in the ginger-garlic paste and sauté lightly until the paste is somewhat dry and begins to turn fragrant.
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.
While the tomatoes are cooking, peel and discard the charred skin from the eggplant and mash lightly.
Add into the tomato spice mixture and mix well.
Stir in the cilantro and mix well.
Enjoy with your choice of bread or rice.