Roasted Eggplant Salad (Baingan Bharta) Recipe

Name: Roasted Eggplant Salad (Baingan Bharta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 tablespoons peanut oil, plus more for eggplant; 1 medium white onion, finely diced; 4 cloves garlic, minced; 1 small serrano pepper, seeded (if you wish less heat) and minced; 1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cumin, plus more for sprinkling; Kosher salt and freshly ground black pepper; 2 cups Greek yogurt, beaten until smooth

Servings: persons

2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth

1
Preheat the oven to 500 degrees F.
2
Line a baking sheet with foil.
3
Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant.
4
Rub the eggplants with a little peanut oil.
5
Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through.
6
Remove from the oven and cool.
7
Once cool, skin the eggplant.
8
Chop the flesh until it's relatively smooth but not mushy.
9
In a large skillet, warm the peanut oil over medium-high heat.
10
Once the oil is shimmering, add the onion and saute until it turns golden brown.
11
Add the eggplant flesh, garlic, chile and cilantro leaves.
12
Cook 2 minutes.
13
Add a splash of water if it begins to stick.
14
Add the turmeric, cumin, and 2 teaspoons of salt.
15
Stir and cook another 5 minutes.
16
Turn off the heat.
17
Add the yogurt and stir to combine.
18
Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin.
19
Serve either warm or slightly chilled.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 large eggplants, 2 tablespoons peanut oil, plus more for eggplant, 1 medium white onion, finely diced, 4 cloves garlic, minced, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant Salad (Baingan Bharta)

How did you like this recipe?

Frequently Asked Questions