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Oven roasted baingan bharta in a pan.
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5 from 1 vote

Easy Authentic Baingan Bharta In Oven

Baingan bharta is an easy, smoky, lightly spiced Indian mashed eggplant dish. It can be made oven-roasted,air fried, or cooked over an open fire and will definitely become part of your dinner rotation.
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: baingan bharta in oven
Servings: 4 servings
Calories: 231kcal
Author: Shilpa Joshi

Equipment

  • 1 baking sheet pan
  • 1 knife
  • 1 cutting board
  • 1 wide bottom pan

Ingredients

  • 2 eggplants 1090g, washed and dried with a towel
  • 12 cloves garlic 40g
  • 2 tomatoes 350g
  • 1 onion 230g
  • 1½ inch ginger 15g
  • 2 green chilies
  • 1¼ teaspoon salt
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • ½ teaspoon asafoetida
  • 4 tablespoons oil canola or avocado or neutral oil
  • 4-5 stalks cilantro

Instructions

Roasting Eggplants In Oven

  • Preheat oven to 475F.
  • Cut 4 long slits in each eggplant approximately evenly spaced from each other. Don't cut to the ends. (see post for pictures).
  • Place 1-2 two garlic cloves in each slit. If you have very large cloves cut them in half to make it easier to place in the eggplant.
  • Brush each eggplant on all sides and place both on a foil wrapped sheet pan. Place in oven on rack closest to the top heat source.
  • Roast for about 40 minutes. Halfway through, at the 20 minute mark, use tongs to flip the eggplant over. Remove once cooked (should look tender, wrinkly, and soft) and let cool.
  • Once cooled, remove the roasted garlic pieces. Then, peel the eggplant skin. I like to keep the head of the eggplant on for a secure place to hold and twist them around for this part. Once done removing the skin from both, cut off the tops.
  • Mash the eggplants and roasted garlic with a potato masher or a fork. Set aside.

Making Baingan Bharta

  • Tadka: Heat oil on medium in a wide bottom pan. Once hot, add mustard seeds and let crackle for 30-45 seconds. Add asafoetida.
  • Onion + Ginger: Add onions, mix and cook 1-2 minutes. Next, add ginger, mix and cook 1-2 minutes.
  • Spices: Mix in salt, red chili powder, and turmeric.
  • Tomatoes: Add in small chopped tomatoes and give it a good mix. Cook for 1 minute. You aren't looking to cook them down completely.
  • Eggplant + Garlic: Mix in mashed, roasted eggplant and garlic mixture. Cook for 2 minutes.
  • Green chilies: Add in finely chopped green chilies and cook for 3 more minutes. Turn off gas.
  • Cilantro: Add in chopped fresh cilantro, mix, and serve.

Nutrition

Calories: 231kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 817mg | Potassium: 781mg | Fiber: 9g | Sugar: 12g | Vitamin A: 709IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 1mg