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Baingan Bharta is an Indian roasted eggplant dish commonly served with rice and flatbread. You are going to love this Indian feast!

Bhurtha and a flatbread on a white plate.

It’s that time of the year again when the questions roll in on what to do with eggplant. Perhaps you’ve gotten one in a CSA box or from a gardening neighbor and are wondering the same thing. One of our favorite things to make with eggplant is an Indian dish called Baingan Bharta. Let’s face it, it’s also an awesome name. It’s a tasty, vegan dish that is full of flavor. And it’s healthy! Next time you find yourself with an eggplant not knowing what to do, give it a try!

Baingan bharta is a popular dish that can be found all over India. It is incredibly flavorful with the many spices and is amazing on top of rice and with a side of naan. We are in love with Indian cuisine, and after this dish, we know you will be too!

  • Can we skimp on the time to soak eggplant in salt? 

    We know, this must seem like an extra, unnecessary step, and it does take some time. Eggplant is filled with a bitter liquid, and no one likes that. Letting salt sit on the eggplant will draw out that bitter liquid, making your eggplant much more enjoyable. While the eggplant is sitting, that is a great time to prep the rest of your ingredients!
  • Serving Suggestions for Baingan Bharta:

    Cook up some white or brown rice to go alongside the Baingan Bharta, and if you are feeling particularly fancy, try some homemade naan as well to go with it! 
  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet on the stovetop over medium-low heat until warmed through. 

If you like this recipe, you may be interested in these other delicious Indian inspired recipes:

Baingan bharta with rice and naan
  • 1 eggplant
  • salt
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 2 teaspoons ground ginger
  • 2 roma tomatoes diced
  • 1 clove garlic minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • cilantro for garnish
  • Peel then slice the eggplant into 1/2 inch slices. Place the slices on a tray and sprinkle heavily with salt. We're talking the use of a disgusting amount of salt. Drown it out. This will draw out any bitterness and produce a creamy, delicious eggplant. Let it sit for 30 minutes to 1 hour. Moisture will come to the top. Rinse the eggplant slices under cold water to remove all the salt. Pat dry.
  • Heat your oven to 425 degrees. Spray a baking sheet with nonstick spray. Lay out the prepared eggplant slices onto the baking sheet. Drizzle with 2 tsp olive oil. Bake for about 15 minutes until eggplant just starts to brown. Remove from oven and dice into bite sized pieces.
  • Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook about 5-7 minutes. Add in the ginger and garlic and toast for 1-2 minutes.
  • Stir in the diced eggplant, diced tomato, turmeric, cumin, corinder, cayenne, and salt. Cook another 10 minutes. Serve over rice with chopped cilantro sprinkled on top.
Course: Dinner
Cuisine: Indian
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