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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:

  1. You need nice fleshy round large eggplant/aubergine to make this dish.
  2. Depending on the serving size at least 2 aubergines are good to serve 3 adult portions.
  3. 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.
  4. 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.
  5. The level of heat used is again a personal choice, you can add as little or more as per your heat threshold.
  6. 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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Eggplant/Aubergine - 2 large
Onions - 1, chopped
Tomatoes - 1, chopped
Peas - 1/2 cup
Garlic - 6 pods. 3 whole and 3 chopped
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Green Chillies - 1, chopped
Fresh coriander leaves - Large handful
Lemon juice - 1 tsp
Mustard Oil (or any unrefined oil)- 3 tbsp
Salt to taste
*Ingredients Needed


Roast the Eggplant
Pre- heat the oven to 200ºC.
Smear oil all over the eggplant.
Put tiny slits with a knife on the eggplant and insert a clove of garlic into it.
Roast the eggplant on the grill/broiler portion of the oven and keep truning it from time to time to roast all the sides evenly.
Once the eggplant is well roasted and the skin has become darken in colour while the inside is soft, remove form the oven and let it cool a bit.
Once you are able to touch the eggplant, remove the skin, mash it with a fork and set aside.
Sauteing the Masala
Heal oil in a pan and add cumin seeds and garlic and let it splutter for about 15 - 20 secs until dark brown in colour.
Now add the onions and saute until it becomes traslucent.
Next add the chopped tomatoes and continue to saute until the tomatoes become pulpy. Add salt to the onion tomato mix at this stage.
Also add the spices, turmeric, chilli powder and chopped green chillies to the tomato and mix well.
Once the tomato is pulpy add peas to the pan and saute well for about 4 - 5 mins
Its time to add the mashed roasted eggplant to the masala mix and give it a good stir and mix everything well.
Finally add the fresh coriander leaves, lemon juice stir in well remove from side and serve hot with any Indian bread or boiled white rice.