Roasted aubergine curry – Baingan bharta

I love aubergines, egg plants, brinjals – a vegetable with so many different names. I love its flavour, texture and versatility.

 There is something so indulgent about oven roasted aubergine, however, especially in a spicy tomato gravy. Here is how I make my version of Baingan bharta, as it is popularly known. 


  • 2 aubergines (egg plants) washed and dried
  • 1 large onion, chopped
  • 2 green chillies, chopped
  • 1 large tomato, chopped
  • 1 teaspoon tomato puree
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (add more according to taste)
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon pureed ginger
  • 1 tablespoon pureed smoked garlic (3-4 cloves)
  • 1/3 cup of chopped coriander to garnish
  • Vegetable oil – 2 tablespoons to cook the curry and more to cover the aubergines with.

Tip: If you can get hold of smoked garlic this gives the curry a nice flavour.  If not then regular garlic is fine. 

Preparation for the aubergines

  1. Preheat the oven to 200 degrees celsius.
  2. Place the aubergines on a sheet of foil on a baking tray.
  3. Prick the aubergines with a fork and brush them with oil.
  4. Bake them in the oven for around 25 minutes until they are wrinkly. 
  5. Let them cool and then peel off the skin and mash the pulp.


  1. Heat 2 tablespoons of oil in a pan on medium heat. 
  2. Add the cumin seeds and when they start to sizzle add the onions, garlic, ginger and green chillies.
  3. Cook the onions until soft for around 6 minutes, mixing occasionally.
  4. Now add the chopped tomato, tomato puree and spices and cook for around 5 minutes.
  5. Now add the mashed aubergines and give everything a good mix.
  6. Add half a cup of water and cover the pan and let this cook till the water is almost absorbed.
  7. Garnish with coriander and enjoy with fresh roti or naan.



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