The Recipe · No.710 · Baingan Bharta

Baingan Bharta, and Where to Source It

The whole flavor is smoke, and it only comes from charring the eggplant directly over an open flame until the skin is black and blistered all over and the inside collapses. Roast it in a covered oven instead and you get a fine curry, but not bharta; the burnt skin is the point.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook30 min
Makes4 servings
CuisineIndian
Part One
The Ingredients — and where to get them
Large eggplant
One big globe eggplant, charred whole over flame. Heavy and glossy means fewer seeds.
2 large
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Onion
Finely chopped and cooked to golden as the base. Fresh, bought local.
2
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Tomatoes
Cooked down jammy with the spices. Ripe, in-season tomatoes give the sweetest base.
3
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Ginger, garlic and spices
Cumin, coriander, turmeric, and chili with fresh ginger and garlic.
to taste
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Ghee
For frying the base; it carries the spices and adds a nutty depth.
3 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Char the eggplantRoast the whole eggplant directly over a gas flame or grill, turning, until the skin is charred black and the flesh is soft.
  2. Peel and mashCool, peel off the burnt skin, and mash the smoky flesh.
  3. Build the baseIn ghee, cook onion to gold, add ginger, garlic, and spices, then tomatoes until they break down.
  4. Fold and simmerStir in the mashed eggplant and cook until thick and glossy. Finish with cilantro; serve with roti.
Part Three
The Toolkit

Kadai · Tongs · Masher

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