Food Recipes Dinner Vegetarian Main Course Baingan Bharta (Eggplant Curry) 5.0 (3) 3 Reviews This North Indian dish of mashed eggplant and tomatoes with ginger and spices is easy to make and perfect paired with roti or naan. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on September 10, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 45 mins Total Time: 55 mins Servings: 4 Jump to recipe Baingan bharta is a popular North Indian dish that combines grilled eggplant with ripe tomatoes, vibrant fresh ginger, and warm spices like cumin and cloves and transforms them into a flavorful mash. To make it, cut long, deep slits down each eggplant before grilling them to help the centers steam and soften as the outside chars. Inserting the garlic into the eggplant before it roasts helps permeate the eggplant with garlicky flavor and softens the garlic enough to be mashed or chopped after cooking if you desire. Serve this smoky, spreadable dish warm or at room temperature with roti or naan. Frequently Asked Questions What is Kashmiri chile powder? Kashmiri chile powder is a spice made from an heirloom variety of chiles grown in Kashmir. It has a vibrant red color and moderate heat. It’s available at most Indian grocery stores or online at burlapandbarrel.com. What does baingan bharta mean? Baingan is the Hindu word for eggplant, while bharta means mashed. Notes from the Food & Wine Test Kitchen If your tomatoes aren’t juicy enough, add a little splash of water to the skillet to encourage everything to break down. Suggested pairing Opt for a raspberry-scented, natural Beaujolais, such as Domaine Saint-Cyr La Galoche. “Baingan bharta paired with a very light red that sees absolutely no oak aging is a winning combination. A natural Beaujolais that is bright and fresh goes well with the explosion of rich, smoky, and garlicky flavors coming out of the bowl,” says sommelier Eduard Seitan of Chicago’s One Off Hospitality Group. Make ahead The eggplant can be prepared through step 1 up to one day in advance and stored in an airtight container in the refrigerator. Cook Mode (Keep screen awake) Ingredients 2 medium eggplants (about 1 pound each) 4 garlic cloves 1/4 cup canola oil 1 large yellow onion, finely chopped (about 2 cups) 1 tablespoon minced fresh ginger (from 1 [1-inch] piece) 1 1/4 teaspoons Kashmiri chile powder or 1/4 teaspoon cayenne pepper 1 teaspoon cumin seeds 1/8 teaspoon ground cloves 1 pound ripe tomatoes, cored and diced (about 3 cups) 1 cup chopped cilantro (leaves and tender stems), plus more for garnish 1 tablespoon fresh lime juice 3 1/2 teaspoons kosher salt Roti or naan, for serving Directions Preheat grill to high (450°F to 500°F). Make 2 (about 3-inch-long) slits lengthwise down opposite sides of each eggplant (about 1 inch deep). Press 1 garlic clove into each slit. Grill eggplants, covered, turning occasionally, until well charred, softened, and eggplants look deflated, about 25 minutes. Remove from grill, and transfer eggplants to a baking sheet to cool slightly, about 10 minutes. Remove and discard skin and stem end of eggplants. Place flesh and softened garlic cloves in a large bowl, and mash together with a fork until eggplant-garlic mixture achieves a coarse consistency. Heat oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Stir in ginger, Kashmiri chile powder, cumin, and cloves. Cook, stirring often, until fragrant, 1 to 2 minutes. Add tomatoes; cook, stirring often, until tomatoes begin to break down, about 5 minutes. Add eggplant-garlic mixture; cook, stirring and mashing, until heated through, 3 to 5 minutes. Remove from heat. Stir in cilantro, lime juice, and salt. Transfer to a serving bowl, and garnish with additional cilantro. Serve with roti or naan. Originally appeared in Food & Wine magazine, September 2024 Rate It Print