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Baingan Bharta - Indian Style Mashed Eggplants

Baingan Bharta - Indian Style Mashed Eggplants

This puréed roasted eggplant dish is one of our favourite staff lunches, and Varsha's recipe is the best!


  • 6-7 Chinese eggplants
  • 2½ Tbsp coconut oil
  • 1 tsp cumin, whole
  • 5 onions, chopped
  • 1 inch ginger, minced
  • 3 fresh chilies, minced
  • 5 cloves garlic, minced
  • 1 tsp kashmiri pepper ground or paprika
  • 2 Tbsp coriander, ground
  • ½ tsp cumin, ground
  • ½ tsp turmeric, ground
  • Salt to taste
  • 4 large tomatoes
  • 1½ tsp Garam Masala, ground
  • Fresh coriander leaves (opt)


  1. 1

    Preheat oven to 400°F.

  2. 2

    Remove the heads and score the eggplants by making several diagonal slices in the skin. Cover them thoroughly with 1 Tbsp of the oil. Place in a roasting dish and roast until soft and slightly brown, about 10-15 minutes.

  3. 3

    When the eggplant is finished, remove from oven. When it’s cool enough to handle, put it in the food processor and purée.

  4. 4

    Meanwhile, add the remaining coconut oil to a medium pot. Turn on medium heat and add the cumin seeds. Fry for a few seconds and add the onions. Sautée until brown, stirring often, about 10 minutes.

  5. 5

    Add ginger, chilies and garlic, stir and continue to fry for a couple of minutes. Add the paprika, turmeric, coriander, ground cumin and salt, then stir.

  6. 6

    Add the chopped tomatoes, stir, and let simmer 5-7 minutes until cooked- you should see the oil rise to the top when they are fully cooked.

  7. 7

    Add the puréed eggplant and stir until consistent. Season with garam masala and serve with chopped coriander leaves on top.