Making Baingan Bharta in the oven is one of the easiest ways to enjoy the curry’s smoky, spicy, savory deliciousness!
This Pakistani eggplant curry version is inspired by my aunt Iffat's recipe. It was through her that I first heard of roasting eggplant before adding it to the curry. This curry is Paleo- and Whole30-approved and is great to serve as a side or enjoy as a main, paired with a refreshing mint lassi.
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Aubergine, also known as garden egg, eggplant, brinjal, and melongene, is quite underappreciated, in my opinion. It’s low in calories, has a good amount of fiber, and is versatile enough to be put to use in many ways- just like lauki ki sabzi.
I like to think of this roasted aubergine curry as the Pakistani counterpart to Afghan Borani Banjan. Mashed roasted eggplant pairs with a chunky tomato-and-onion curry that can be a splendid side or a main.
A Quick Look at the Recipe
⏲️Ready In: 50 minutes.
👪Serves: 4.
🍽 Calories and Protein: 289 kcal + 4g protein.
📋 Main Ingredients: Eggplant, tomatoes, onion, garlic, gram flour, green chili, spices, oil, cilantro, and curry leaves.
📖 Dietary Notes: Vegan and gluten-free.
⭐ Why You’ll Love It: It’s an excellent veggie side dish or even a vegan main- just like my cauliflower cashew curry.
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Ingredient Notes
Eggplant: Eggplants come in many shapes and sizes, and although the smaller variety used in Pakistan is available at most Indian grocery stores here in the U.S, I opted to make this dish with the Globe variety, which is more widely available.
Onion + tomatoes: The base of the dish (which I use for most of my curries, including my favorite quick egg curry). I used a yellow onion, but you can use a red onion as well. For tomatoes, I love using Roma tomatoes.
Garlic: For that incredible umami flavor. I used minced garlic here, which I like to meal-prep at home, but you can use garlic paste as well.
Green chili: For the heat. Serrano and jalapeno are good if you prefer a milder flavor, while Thai chili is perfect if you love that spicy kick.
Gram flour: To absorb the water that tends to release from eggplant once it has cooled down.
Spices: I used a mix of whole fenugreek seeds, some turmeric, red chili powder, and salt.
Cilantro + curry leaves: Curry leaves for that beautiful aroma, and chopped cilantro to garnish.
Variations
For an extra smoky, savory flavor, make small slits in the eggplant’s skin and insert whole garlic cloves into them before roasting.
Based on your personal taste, you can adjust the amounts of spices you use. Sometimes, I like to add just a pinch of my homemade tandoori masala into the curry as well.
How to Make Baingan Bharta in the Oven
Start by preheating your oven to 425 F and getting your ingredients ready.
Step 1: Use a fork to poke holes into your eggplant and coat it with oil. Place on a baking sheet and pop it in the preheated oven for 30 minutes.
Step 2: Meanwhile, prepare the base by sautéing chopped onions in oil over medium heat for 5-8 minutes. Add curry leaves, garlic, spices, and cook for a few more minutes. Finally, add the tomatoes, green chilies, and fenugreek seeds and cook until softened.
Step 3: Once the eggplants are wrinkled, remove them from the oven, let them cool slightly, and peel off their skin.
Step 4: Next, chop them into small pieces or mash the softened flesh with a fork.
Step 5: Add the mashed eggplant mixture to the base, mix, and turn up the heat. Cook for a few minutes until the curry reaches the desired consistency. Top with chopped cilantro and serve.
Pro Tips
- Don’t skip rubbing the eggplant with oil. This extra step actually softens it up, making it less rubbery and more palatable.
- Also, poke holes in the eggplant to prevent it from bursting in the oven.
- Because vegetables like eggplant and zucchini release a lot of water, I add a little gram flour when I add the spices. This helps bind the curry, keeping it from becoming watery, especially once it's cooled.
- There may be some extra time needed for the eggplants to cool while the tomatoes cook. In this case, simply lower the heat to a simmer and keep an eye on the curry, making sure it does not burn.
- You can serve this oven-roasted baingan bharta as a side dish alongside my Tandoori Chicken Curry and a side of Kachumbar salad, or as a warm "salad" on its own, atop some romaine lettuce (I like to add walnuts for crunch), or even on its own with some naan.
Baingan Bharta FAQs
To store the leftover Baingan Bharta, allow it to cool, then transfer it to an airtight container and refrigerate for 3-4 days.
You can reheat the leftovers in a pan over medium heat with a splash of water to reach the right consistency, or just pop it in the microwave until it is warm.
An easy way to peel the eggplant is to wrap it in foil or place it in a bowl, cover it with a plate, and let it cool for 10 minutes. The skin will now become easy to remove.
More Vegetarian Sides
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Baingan Bharta in the Oven (Roasted Aubergine Curry)
Ingredients
- 2 medium eggplant
- 6 tablespoons neutral oil I use avocado oil
- 1 large white onion
- 5-6 curry leaves
- 1 teaspoon minced garlic
- 1 teaspoon salt I use Himalayan pink salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 5 fenugreek seeds
- 1 tablespoon gram flour
- 3 medium tomatoes I use Roma
- 1 green chili jalapeno or Serrano
- 1 tablespoon chopped cilantro
Instructions
- Preheat your oven to 425 F/ 218 degrees. Prepare the eggplants by poking holes in them with a fork and then coat with oil. Place them on a parchment lined baking sheet and pop them in the preheated oven for 30 minutes.
- While the eggplants are roasting, chop the onion, tomatoes, cilantro and green chili pepper and set aside.
- Heat a medium sized saute pan on medium high heat and add the oil. Once the oil is shimmering, add the onions and fry till translucent constantly stirring so as not to burn the onions. About 5-8 minutes.
- Lower the heat to medium and add the curry leaves and saute till well coated. Next add the garlic and saute again till fragrant, about 30 seconds. Next, add the red chili powder, salt, turmeric powder and gram flour and saute for 30 seconds.
- Next, add the tomatoes, green chili and fenugreek seeds and stir well. Lower the heat to medium low and cover and cook till the tomatoes are soft.
- Meanwhile the eggplants should be ready. Take them out of the oven, let them cool and then skin and chop them up into small pieces. You can even mash them up with a fork to help with the bhurta process. Set aside.
- Once the tomatoes have softened, add the chopped/mashed eggplant, increase the flame to medium high and stir fry the curry till all the water evaporates and oil rises to the top.
- Garnish with cilantro and serve with naan or atop a bed of greens.
Notes
- Be sure to add the gram flour as it helps keep the curry from becoming watery.
- Because we want to maximize on time in the kitchen, I have written this recipe as such. There may be some extra time needed for the eggplants to cool down while the tomatoes are cooking. In this case, simply lower the heat to a simmer and keep an eye on the curry making sure it does not burn.
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