Baingan ka Bharta recipe (Smoked aubergine curry)

Aubergines are all the rage in vegan cooking; why not try this naturally vegan, comforting Indian aubergine curry

Aubergines are all the rage in vegan cooking—why not try this naturally vegan, comforting Indian aubergine curry aka Baingan ka Bharta?

A moment to appreciate aubergines

Aubergine (or eggplant, depending on where you are) is a simple, humble vegetable that has finally found its main-character moment. It can be smoky, meaty, or creamy, depending on how it’s cooked, and it soaks up flavours like a dream. It’s also a great source of vitamin B1 and B6 and packed with antioxidants, making it as nutritious as it is delicious.

For centuries, aubergine has been a staple in Chinese, South Asian, Middle Eastern, and Mediterranean kitchens. Historians believe aubergines originated in China and India over 4,000 years ago, and their versatility has kept them on our plates ever since.

This baingan ka bharta is a tribute to the rich culinary tradition of using aubergines.

Baingan ka Bharta: A culinary history

Baingan ka Bharta (literally “aubergine mash”) is a North Indian classic made with smoked aubergines. Its Gujarati cousin, Ringan no Olo, has a nuttier take, often featuring peanuts and sesame. My recipe is a middle path between the two—bringing together the earthy, smoky goodness of Baingan Bharta with the richness of Gujarati flavours. A hint of garam masala ties everything together, making this version, in my opinion, the best of both worlds.

In India, Baingan Bharta is a winter favourite, packed with warming spices, garlic, and ginger. Farming communities have enjoyed this hearty, comforting meal for generations. In villages, cooks traditionally char aubergines over an open flame for maximum smokiness, but I’ve also included oven-roasting and grilling options to make it more accessible.

How to serve Baingan ka Bharta

Baingan Bharta is naturally vegan and gluten-free. People most commonly serve it with fresh roti, but it also pairs beautifully with naan, pita, or even toasted sourdough. And for a little twist, try it with a glass of Marlborough Sauvignon Blanc, Black Tower Riesling, or White Zinfandel—yes, wine and Indian food can be a match made in heaven.

Baingan ka Bharta: Dietary Restrictions and Modifications

This mashed and smoked aubergine curry is naturally vegan and gluten-free. While it is traditionally enjoyed with a side of yogurt, if you desire that dash of creaminess, pair it with vegan yogurt.

Make it nut-free by skipping the peanut powder. Add 1/2 tsp of sunflower seed powder or mix in some sunflower seed butter along with tahini.

What you need

(serves 4)

For the smoked aubergines

🔸 2 large aubergines (no less than 400 g, at most 1000 g)
🔸 3 garlic cloves
🔸 1 green chilli
🔸 4 tbsp olive oil (or sesame oil or any other neutral oil)

For the bharta masala

🔸 3 tomatoes (or 250 g of tomato purée)
🔸 2 tbsp oil (sesame oil works best, but neutral oil works)
🔸 1 red onion, finely chopped
🔸 3 garlic cloves, minced or thinly sliced
🔸 2 tbsp coriander stems, finely chopped
🔸 2 tbsp ginger, minced
🔸 1 green chilli, slit (optional)
🔸 1 tsp tahini (or roasted and mashed sesame seeds)
🔸 ½ tsp sugar
🔸 2 tsp garam masala
🔸 1 tsp coriander powder
🔸 1 tsp cumin powder
🔸 ½ tsp peanut powder (or freshly ground roasted peanuts), substitute with sunflower seed powder to make it nut-free

For garnishing

🔸 Few sprigs of coriander (cilantro) leaves
🔸 Lemon, for squeezing in a few drops of fresh juice

A guide to buying Indian spices

Most Indian spices are easily available in all major British supermarkets. However, if you are like me and love your curries, you might consider buying some of the spice stapes in a larger quantity. I love buying both Natco and East End brands.

Some of the spices that I suggest buying in large quantities are:

1. Turmeric powder: This is added to every curry and provides a boost of immunity. Filled with anti-oxidants, if you are a vegetarian or a vegan, you would benefit greatly by adding a tsp to all soups.
2. Cumin seeds: This is a staple base in most curries, masalas and chutneys.
3. Bay leaves: While this is a popular spice across several Asian and Middle Eastern dishes, the Chinese bay leaf varies slightly in taste. If you are a fan of South Asian and Middle Eastern culinary classics, I suggest buying dried bay leaves in bulk.
4. Kashmiri red chili powder: This is a staple for both infusing your curries with flavour and some mild heat. For a bolder taste, you can also buy this Reshampatti chili powder. However, this packs a heat and use it sparingly. Trust me, paprika is a decent substitute but not the perfect one.

Serving Suggestions

Breads

• Serve with warm wheat rotis, naan, gluten-free bread You can also serve the baingan ka bharta with or toasted sourdough for a fusion twist.
• You can make a fusion baingan ka bharta filled pita pockets. This can be served at the next DIY house party!

Rice

• Pair with warm, long-grained basmati rice for the best texture.

Accompaniments

• A side of coriander chutney and onion-tomato raita (a cool Indian yogurt dip) complements the smoky flavours beautifully.
• Serve the baingan ka bharta with a traditonal Indian kachumber salad.

Drinks

• For a warm, comforting drink, enjoy with masala chai or chaas (a light yogurt-based drink).
• If pairing with wine, fruity white wines such as White Zinfandel or Marlborough Sauvignon Blanc work best.

Try this Indian curry and let me know in the comments what your favourite accompaniments and pairings are.

If you love Indian curries and prefer an easy-peasy weekday alternative, check out these classics:

1. Rajma Masala: The quick weekday lunch version
2. Curried Butter Bean Soup: A weekday lunch classic