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Spicy Mashed Eggplant is commonly known as Baingan Bharta in India. This eggplant recipe is a South Asian Cuisine. Originally it belongs to India and an authentic Punjabi dish. This fire-roasted eggplant mash is best paired with any kind of flatbread.
Eggplant is a healthy vegetable loaded with lots of nutrients. This is a low-carb and low-calorie vegetable. Because of this, eggplant is recommended for the keto diet and even on other diets, this is one of the healthiest vegetables. Read more on the health benefits of eggplants here.
Eggplant is actually a fruit of the plant but considered as a vegetable. This belongs to nightshade family like tomatoes, zucchini. Eggplant also tastes like zucchini, i.e. bland and tasteless. It absorbs the flavor of the spices or sauces in which we cook it. That’s why this blends perfectly in every cuisine let it be Asian flavors, Italian flavors, Mediterranean flavors, etc.
Know more about taste of eggplant here along with get a list of top vegetarian eggplant recipes from my blog. Some are vegan eggplant recipes as well just like this fire-roasted mashed eggplant aka Baingan Bharta.
Baingan Bharta (Spicy Mashed Eggplant)
This is prepared from fire-roasted eggplants or brinjals. For this brinjal recipe, we normally use large eggplants (bharta baingan). These eggplants are more fleshy and yield good quality and quantity eggplant mash. Also, this variety of eggplant is tastier as in with no bitterness.
Eggplant is roasted on direct fire and then cooked with flavorful spices. Green peas are optional though I love to add them in my baingan bharta or roasted eggplant mash.
But before roasting check for bugs and insects inside the brinjal. Check whether it has any tiny hole on outer skin. If yes then cut it at the spot and remove the affected area by scrapping with a knife.
For this reason, it is better to cut the brinjals into halves and then roast. That’s the way I do as I can’t take chances of eating bugs 😉
Baingan bharta goes well with paratha, rice or even with Litti which is an authentic dish of Bihar (Litti Chokha). Although the preparation of bharta for litti chokha is different.
North Indian Baingan Bharta Vs East Indian Baingan Bharta
In Bihar and Odisha, the bharta is a little different. They use raw mustard oil and raw onion, garlic and green chillies for flavouring. But trust me this one is awesome too. The pungent flavor of mustard oil and other spices take it to another level of satisfaction. There are no other spices they use for this bharta other than raw mustard oil, raw finely chopped onion, finely chopped green chilies and minced garlic.
For better taste, I always prefer cooking with mustard oil. Also adding garlic and garlic greens add flavour to bharta. If you get garlic greens that is an added benefit.
Again add garlic, tomatoes and green peas generously. Seasonal peas are always best. However, you can use frozen Peas as well.
This recipe of mashed eggplant is again diabetic-friendly food as its low in carbohydrates and calorie and full of nutrients. This is also healthy vegan food that is gluten free also.
Try out our other authentic Punjabi cuisine: Aaloo Paratha, Gobi Paratha, Rajma Curry (Red Kidney Beans Curry), Sarson Ka Saag, Paneer Tikka Masala, Palak Paneer, Kala Chana Curry, Aaloo Gobi (Stir-fried potato & cauliflower) and many more.
Read more 30+ North Indian Curry Recipes here.
Recipe Card For Baingan Bharta/ Mashed Eggplant
Spicy Mashed Eggplant
- 2 large Brinjal/ Eggplant
- 1 large Onion finely chopped
- 3 medium Tomato finely chopped
- Ginger – 1 inch finely chopped
- Garlic 6 - 8 buds crushed
- Refined oil – 5 tbsp
- Hing – 1 pinch
- Red Chilli Powder 1 tsp
- Coriander Powder 2 tsp
- Turmeric Powder 1/2 tsp
- Garam Masala – ¼ tsp
- Green Chilli – 2 – 3 finely chopped
- Salt as per taste
- Coriander leaves - 2 tbsp
- Wash the brinjals and wipe out dry. Brush one tsp oil on the skin of brinjal. Roast it on gas top or in tandoor. Check with knife if cooked or not and roast till soft and cooked. You can also cut it into halves to roast. Once done remove from gas and keep aside to cool.
- In the mean time boil 1 cup green peas in 1/2 glass of water.
- After sometime when the brinjals are cold enough to touch, remove the surface burnt skin and clean by wiping with water.
- Cut slits with help of knife as shown in picture.
- Heat 5 – 6 tbsp oil in a pan. Add a pinch of hing. Add finely chopped garlic, ginger and green chillies, sliced onions. Sauté for 2 mins till onions are translucent.
- Add chopped tomatoes and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
- To it add turmeric powder, red chilli powder, coriander powder and garam masala.
- Add boiled peas and sauté for 2 – 3 minutes.
- Then add roasted brinjals and stir it. Roughly mash the brinjal with masalas and mix completely.
- Cook for 2 – 3 minutes on medium to high flame.
- Turn off the gas. Add freshly chopped coriander leaves and serve with paratha, chapatti, rice etc.
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