Baingan Barta

Baingan Barta

This is a very simple punjabi dish without the use of many masalas and spices. The simplicity and taste of this recipe is unique. It is primarily a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire.
In Punjab, the baingan used to be roasted in the tandoor. Thus, as a result the baingan would get infused with the distinct aromatic charcoal flavor. This is not possible nowadays as we do not have charcoal based tandoors or charcoal burners in our kitchens.
In this recipe I have roasted baingan in the oven so that it gets cooked and slightly crisp. Unfortunately it did not have its peculiar smoky flavor and taste. To get this smoky flavor, I suggest to roast the baingan on fire on an open flame.
The more slow cooked baingan is, the better it gets its flavour and smoky aroma and tastes amazing.

Jasmin Dhar


  1. 1 aubergine / eggplant large
  2. 1 onion medium , finely chopped
  3. 2 tomatoes medium , finely chopped
  4. 1 - 3 cloves garlic chopped garlic medium , finely chopped
  5. 1 green chili chopped
  6. ¼ tsp chili powder red
  7. 2 oil
  8. 1 tbsp coriander leaves chopped
  9. as required salt


25 mins
  1. Add Photo

    Rinse the baingan in water and dry with a kitchen napkin. Cut in small slices on tray covered paper and put in preheated oven 180 degrees for 5 minutes from each side.

  2. Add Photo

    Chop the cooked eggplant finely or you can even mash it.

  3. Add Photo

    Heat oil in a pan. Fry chopped chilli and saute for a minute.

  4. Add Photo

    Then add finely chopped onions and garlic. Saute the onions till translucent.

  5. Add Photo

    Add in the chopped tomatoes and mix it well. Sauté the tomatoes till the oil starts separating from the mixture. Approx. 8-10 minutes.

  6. Add Photo

    Now add the red chili powder. Stir and mix well. Add the chopped cooked baingan.

  7. Add Photo

    Stir on high flame and mix the chopped baingan very well with the onion-tomato masala mixture for 2-5 minutes.

  8. Add Photo

    Lower the heat and stir and saute for some more 10 minutes. Season with salt. Eggplant should be completely dissolved in the onion-tomato mixture and like a soft paste.

  9. Add Photo

    Finally garnish with chopped coriander leaves. Serve Baingan Bharta with phulkas, rotis or chapatis. You can alternatively serve with plain- or jeera rice.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords