Roasted Eggplant/Aubergine Curry – Baigan Ka Bharta
The best way to describe this Roasted Eggplant/Aubergine Curry dish, is that it is the Indian version of Baba ganuosh. Roasted eggplant, also known as aubergine or brinjal in other parts of the world simply sauteed with fresh aromatics and only 3 spices. The Indian name of this dish is Biagan ka Bharta literally translated to ‘eggplant mash’!!
If you love Indian food and Eggplant then this is a must try recipe. Its amazingly easy to make and the spices used are very basic which most of you should have in your kitchen cupboard.
Traditional Baigan Ka Bharta Recipe
The one memory that this dish takes me back to, is the smoky flavour of burnt eggplant skin which rendered this dish a completely different taste.
Every region has its own version of Baigan Bharta. Mine is the more North Indian or Punjabi style recipe.
In India, you cook on flame rather than the modern day energy saving halogen/induction cookers. So getting that burnt(in an edible way) smell was not all that difficult.
The challenge is to replicate that aroma in an oven. There are ways to do that but since this recipe is easy enough for anyone to try I will not get into the complexity of that.
However, the only thing I can say is that the next time you put the BBQ on, scoop around the fridge and get your eggplant out and toss it on the BBQ at the end. You will not regret it!
Cooking Tips to Make Roasted Eggplant/Aubergine Curry
Although this dish is not complicated to make its good to be aware of few things when you do make it:
- You need nice fleshy round large eggplant/aubergine to make this dish.
- Depending on the serving size at least 2 aubergines are good to serve 3 adult portions.
- Place a foil under the griller/broiler to prevent extra cleaning work for you. Water from the eggplant will drip as it gets roasted so better be prepared.
- It is upto you if you like the skin on or off. Traditional recipe requires the skin to be taken off but I keep some of it on.
- The level of heat used is again a personal choice, you can add as little or more as per your heat threshold.
- The recipe tastes best if made in mustard oil but any refined oil can be used.
Roasted Eggplant/Aubergine Curry Recipe
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