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Baingan bharta with rice and naan
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5 from 1 vote

Baingan Bharta

Course: Dinner
Cuisine: Indian


  • 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.