Baingan Bartha

Eggplant which is also known as brinjal or aubergine is an exotic vegetable. Most people either love it or loathe it.
The Eggplant comes in different sizes – large, medium or small.

Dark Purple and White are generally smooth and plain. The light violet version is plain or with light stripes.

This dish is prepared from the large purple, smooth, plain eggplant.
Chopped small paneer cubes have been also used in this recipe.

Ingredients to make 6 serves

1 Large Eggplant (Brinjal, Aubergine)
4 Tbs Oil
1 Large Onion (finely chopped)
1 Large Tomato (finely chopped)
50 grams of Tomato Paste
1 Inch piece Freshly chopped Ginger
2 Pods chopped Garlic
2 Small  Green Chillies (finely sliced)
1 Tsp Cumin Seeds
1 pinch Turmeric
1 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1 Tsp Garamasala Powder
1-2 Tsp Salt
A few Fresh Coriander Leaves (finely chopped)

Baingan Eggplant Bartha

Baingan Bartha


Smear a bit of oil on the entire eggplant
Wrap the eggplant thoroughly with aluminium foil and place it an oven for 45 minutes on 150 degrees centigrade (this method is adopted to avoid the smoked smell and flavour)
Remove from the oven and keep aside to cool.
When cooled, remove the skin of the eggplant as well as the seeds inside and mash it thoroughly.
Heat the oil in a pan
Add the cumin seeds, turmeric powder, chopped onion,ginger, garlic and the green chillies 
Fry for about 3 minutes or until the onion becomes soft
To the above, add the tomato, tomato paste, red chilli, coriander, garamasala powder, salt and fry for a further 3 minutes
Fold through the mashed eggplant to the above mixture, mix it thoroughly and cook it for 4-5 minutes on a medium flame.

Garnish it with chopped fresh coriander leaves

This dish is now ready to be served

Note: Cubed cooked potatoes or paneer chopped into small cubes can be added to the dish after the mashed eggplant is folded through.  This just provides a different dimension to an authentic dish.

The alternative to cooking the eggplant is by placing directly on a gas stove.
Gently turn the eggplant on its sides until the entire eggplant is cooked (this method gives out the smoked flavour)



  1. Thanks for posting one of my all time favorite recipe – eggplant is the queen of all veggies – I normally roast it by directly put eggplant on the flame (stove) – but oven seems better – less clean up….

    • Shobha Krishnan says:

      You are absolutely right – no mess – no fuss – and a great treat! Eggplant is my favourite vege….love it!!