Anisha’s Baingan Bharta

Ingredients

• 1 largeaubergine
• 1 mediumred pepper
• 4garlic cloves
• 22.5 ml (1½ tbsp), dividedavocado oil
• ½ mediumred onion, finely chopped
• 2.5 cm (1 inch)ginger, minced
• 1serrano chilli, minced
• 3 medium (about 240 ml chopped, or 1 cup)tomatoes, chopped
• 2.5 ml (½ tsp), or more to tastesalt
• 2.5 ml (½ tsp)turmeric
• 5 ml (1 tsp)ground coriander
• 2.5 ml (½ tsp)garam masala
• To finishfresh coriander

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Prepare the vegetables

   Halve the aubergine and make a couple of 5 cm (2 inch) slits in the purple skin of each half. Tuck the garlic cloves into the slits. Halve the red pepper.

3. 3

   Oil and arrange

   Lightly drizzle oil into a cast-iron pan. Set the aubergine and red pepper in it skin-side down, then add the remaining oil over the vegetables.

4. 4

   Roast and mash

   Roast for 25 minutes, or until the aubergine is soft. Leave to cool before peeling and mashing it with a fork. If the pepper does not mash easily, chop it into smaller pieces. The aubergine skin can be eaten or added to the dish for extra texture and fibre.

5. 5

   Cook the aromatics

   Set the pan over a medium heat and add 7.5 ml (½ tbsp) oil. Cook the onion until translucent, about 5 minutes. Add the ginger and serrano chilli and stir for 2 minutes. Add the coriander and turmeric, then stir for 1 minute.

6. 6

   Reduce the tomatoes

   Add the tomatoes and salt. Cook for 5 minutes, until the mixture reduces as the tomato juices evaporate and meld with the other ingredients.

7. 7

   Simmer the bharta

   Stir in the aubergine and red pepper for a few minutes. Add 60–120 ml (¼–½ cup) water, lower the heat to medium-low, cover and cook for 10–15 minutes, or until it looks done to you.

8. 8

   Season and serve

   Taste and adjust the salt. Finish with fresh coriander and serve with roti, paratha, rice or toasted bread.

What is baingan bharta?

Baingan bharta is a South Asian dish of roasted aubergine mashed into a spiced mixture, commonly cooked with onion and tomatoes. Its name refers to aubergine and a mashed or minced preparation.

This version roasts the aubergine and red pepper together before adding them to a tomato base. That gives the dish a soft, smoky centre with bright, savoury notes from the aromatics.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 3g protein, 18g carbs, 6g fat.

The tomatoes and vegetables provide most of the carbohydrates, while avocado oil contributes most of the fat; the dish has only modest protein from the vegetables. Serve it with a protein-rich side such as lentils, and add rice or flatbread according to your appetite.

Roast for smoky flavour

Aubergine: the slits let the garlic sit inside the flesh as it roasts, so its flavour spreads through the mash. Roast until the aubergine is soft enough to collapse easily when pressed.

Red pepper: roasting softens it and brings a little sweetness. If it resists mashing, chop it finely so its pieces blend into each spoonful.

Build the spiced base

Onion and ginger: cook the onion until translucent before adding ginger and chilli. This gives the onion time to soften without the more delicate aromatics taking on too much colour.

Ground spices: stir the coriander and turmeric briefly before adding tomatoes. This short contact with the warm pan helps distribute their flavour through the base.

Get the texture right

Tomatoes: cook them until their liquid reduces and the mixture looks more cohesive, rather than watery. The exact time can vary with how juicy the tomatoes are.

Aubergine: mash it with a fork for a rustic texture, leaving some small pieces rather than aiming for a smooth purée. Add the water gradually within the stated range; the finished bharta should be moist but not soupy.

Mind the cooking stages

Oven time: allow 25 minutes for roasting, then leave the vegetables to cool enough to handle before peeling and mashing. The recipe’s 70-minute total includes the roasting and stovetop stages.

Final simmer: cook covered over medium-low heat for 10–15 minutes. Stir and check towards the end so the mixture does not catch on the base of the pan.

Choose a good accompaniment

Flatbreads: roti or paratha are natural partners for scooping up the soft mixture. Toasted bread also works when you want a crisp contrast.

Rice: serve the bharta alongside plain rice for a simple plate. Fresh coriander on top adds a clean herbal finish.

Recipe notes & tips

• Let the roasted vegetables cool before peeling so they are easier to handle.
• Chop the roasted pepper finely if it does not mash smoothly.
• Use the lower amount of water first, then add more if the mixture seems dry.
• Taste for salt after simmering, when the flavours have had time to combine.
• Keep the pan covered during the final simmer to help the aubergine soften.

Variations

• Adjust the chilli: use less serrano for a milder dish or add more for extra heat.
• Keep the skin: fold in the roasted aubergine skin for a more textured finish.
• Change the herbs: finish with a little extra fresh coriander just before serving.
• Serve with rice: pair the bharta with plain rice instead of flatbread.
• Add a lentil side: serve alongside cooked lentils for a more substantial plate.

Common mistakes to avoid

• Undercooked aubergine: roast until the flesh is soft before peeling and mashing.
• Watery tomato base: let the tomato juices reduce before adding the roasted vegetables.
• Large pepper pieces: chop the pepper smaller if it will not mash with a fork.
• Too much water at once: begin with 60 ml and add more only if needed.
• Scorching the base: keep the heat at medium-low during the covered simmer and check towards the end.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the mixture has thickened.

Frequently asked questions