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Vegetarian, South and Southeast Asian

Baingan bharta with chapatis

Baingan bharta is a smoky mashed eggplant simmered with onion, tomatoes and spices, served with warm chapatis. This recipe for 4 people takes 50 minutes, rated easy, at a cost of €1.50 per person. The key is charring the eggplant skin thoroughly to get that signature smoky flavor.

Tonight it's baingan bharta, a smoky mashed eggplant simmered with spices, served with warm chapatis.

Baingan bharta with chapatis
Total time
50 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Winter, Fall

Baingan bharta turns eggplant into something completely different. Charred until the skin blackens, the flesh goes soft and almost creamy, picking up a smoky flavor you can't get any other way. Simmered next with deeply browned onion, tomatoes and turmeric, it becomes a fragrant mash, lifted just enough by chile and ginger.

This is a dish to make when you have a bit of time on your hands, a quiet Sunday or a relaxed weeknight, since broiling the eggplant means staying near the kitchen. It works well for adults and curious kids alike, with warm chapatis for scooping. Guests who enjoy fragrant vegetarian food will be surprised by how much flavor comes from such a simple dish.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Onion 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Green chile 1
  • Fresh cilantro 4 sprigs

Pantry

  • Cumin seedsoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Chapatis 8
  • Saltoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Prick the eggplants with a fork and broil them, turning often, until the skin blackens and the flesh collapses. 30 min

    Set them on a baking sheet, they release juice that's best kept off the bottom of the oven.

  2. Let cool slightly, peel off the blackened skin, and mash the flesh with a fork, draining off the liquid that seeps out. 5 min

    A bit of leftover skin is fine, it adds smoky flavor.

  3. Heat the oil with the cumin, add the sliced onion, garlic, ginger and chopped chile, and cook until golden. 8 min

    Let the onion brown well, it gives the dish its sweet base.

  4. Add the diced tomatoes and turmeric, let them soften, then stir in the mashed eggplant and salt. 10 min

    Stir often so the eggplant doesn't stick to the bottom.

  5. Sprinkle with chopped cilantro and serve with chapatis warmed in a pan. 3 min

    Save some cilantro for the end, it loses its flavor during cooking.

Our tips to get it right

  • Pick firm, smooth eggplants, they char more evenly and the flesh pulls away from the skin more easily.
  • Drain off the liquid that leaks out of the mashed eggplant well, otherwise the final mash turns too watery.
  • If you don't have a broiler, you can char the eggplant directly over a gas flame with tongs, turning it often.

The variations

  • Swap the green chile for a pinch of chile powder if you don't have one on hand, the flavor will be slightly less fresh but still spicy.
  • For a milder version for kids, cut the chile amount in half and serve the mash warm rather than hot.
  • Stir cooked peas or diced potato into the mashed eggplant for a heartier, more filling dish.

What to serve it with

  • Plain basmati rice
  • Plain yogurt or raita
  • Black chai tea

Storage

Baingan bharta keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, without the chapatis, for up to 2 months. Reheat gently in a pan, adding a splash of water if the mash has thickened.

Questions about this dish

Can I char the eggplant on a barbecue instead of the broiler?

Yes, it's actually a great option. Place the eggplants directly on the grill grate, they'll pick up an even stronger smoky flavor than under the broiler.

Do I need to remove all the charred skin from the eggplant?

No, a little leftover skin is fine and even adds smoky flavor. The main thing is removing most of it to keep a pleasant texture.

Can baingan bharta be made ahead?

Yes, it actually tastes better after resting a few hours. Make it in the morning for dinner, or the day before, and reheat gently before serving.

Can I make the chapatis from scratch instead of buying them?

Yes, homemade chapatis just need flour, water and salt, cooked dry in a pan. Plan for extra prep time if you go that route.

How long does it take to make a baingan bharta with chapatis?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a baingan bharta with chapatis?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baingan bharta with chapatis cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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