Eggplant Curry (Baingan Bharta) Recipe

Name: Eggplant Curry (Baingan Bharta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 8 cloves garlic, peeled, or more to taste; 2 tablespoons vegetable oil, or more as needed; 2 medium onions, thinly sliced; 1 tomato, chopped; 1/2 teaspoon red chile powder; salt to taste; 2 tablespoons plain yogurt, room temperature; 2 Indian thin green chile peppers, sliced lenghwise; 3 mint leaves, or to taste; salt to taste

Servings: persons

1 medium eggplant
8 cloves garlic, peeled, or more to taste
2 tablespoons vegetable oil, or more as needed
2 medium onions, thinly sliced
1 tomato, chopped
1/2 teaspoon red chile powder
salt to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
3 mint leaves, or to taste
salt to taste

1
Preheat the oven to 325 degrees F (165 degrees C).
2
Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
3
Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
4
Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
5
Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
6
Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 8 cloves garlic, peeled, or more to taste, 2 tablespoons vegetable oil, or more as needed, 2 medium onions, thinly sliced, and more.

Yes, Eggplant Curry (Baingan Bharta) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Curry (Baingan Bharta)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions