Baingan Bharta

Baingan bharta (mashed eggplant) recipe

I love eggplant, no matter how it’s cooked! One of my favorite ways is spicy and mashed. Here’s my recipe; it’s vegan, gluten-free and low-calorie, and makes a fabulous side dish.

Baingan Bharta


  • 1 eggplant
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, sliced
  • 1 teaspoon chopped fresh ginger
  • 1 tomato diced
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1-3 habanero or wiri wiri peppers
  • 1/4 cup chopped fresh cilantro


roasted eggplant

  • Preheat the oven to 375 degrees Fahrenheit
  • Wash, pat dry and poke some holes in the eggplant with a fork. Roast them in an oven until the skin scorches and starts peeling off.
  • Let it cool. To speed up the process, you can cool the eggplant by dipping it in water. Remove the skin and mash it until it’s smooth.
  • Heat oil in a pan and add the cumin seeds. Cook for half a minute and then add onions, and sauté until they’re translucent.
  • Add ginger and peppers and cook for a minute. Add the spices and mashed roasted eggplants and cook for seven to eight minutes over medium heat, stirring continuously.
  • Add salt to taste and the tomatoes and cook on medium heat for seven to eight minutes or until the oil
  • Garnish with cilantro and serve.

Nutrition information for one serving (based on brands used)

  • Calories: 152
  • Fat: 4.8g
  • Carbohydrates: 15.6g
  • Protein: 4.1g


  1. Thanks for sharing this recipe, sounds great. I’ll add this to my list of vegetarian side dishes.

  2. It looks so yummy. Few years we were in Canada and on Tuesday and Thursday we used to order this from a Nepali and Indian restaurant. It was very tasty. It has been ages I had in recent times.

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