How to make Bharta (Indian Roasted Eggplant)

This is one of our favorite dishes.

Here are 3 reasons why you’ll enjoy:

  1. Rich and smoky flavor
    Bharta is made by roasting or grilling the eggplant, which imparts a unique and smoky flavor to the dish. The charred skin adds a depth of flavor that enhances the overall taste.
  2. Creamy and melt-in-your-mouth texture
    After roasting, the eggplant is mashed, resulting in a creamy and velvety texture. The softness of the eggplant blends well with the other ingredients, creating a delightful and satisfying mouthfeel.
  3. Versatile and flavorful spices
    Bharta is typically seasoned with a variety of aromatic spices such as cumin, coriander, turmeric, and chili powder. These spices not only add an incredible depth of flavor but also enhance the natural taste of the eggplant, making the dish truly delicious.

The Recipe

Time to make: 45 Minutes


  • 2 medium roasted eggplants (2 cups)
  • 1 teaspoon oil
  • 2 Tbsp. Ghee (clarified butter) or Canola oil                                   
  • 2 Tbsp garlic cloves, chopped.
  • 2 Tbsp fresh ginger, chopped
  • 1 Tsp green chili, chopped
  • ½ cup red onions, chopped.
  • 1 ½ cup fresh tomatoes chopped.
  • 1/2 teaspoon red chili powder.
  • 1 Tsp. cumin seeds
  • 1 Tsp. whole coriander, ground in spice grinder (preferred) or ground coriander
  • 3/4 teaspoon salt or to taste
  • 3 Tbsp fresh cilantro, chopped.
  • ½ Tsp garam masala


  • Wash the eggplant and dry with a paper towel. Take a teaspoon of oil and brush all over the skin. Make a few slits over the eggplant with a knife. Put the eggplant directly on heat (works better on a gas stove) roast, turning often for about 10 minutes. If a sharp knife goes in with ease, it’s done if there is resistance, it needs to be roasted some more.  Once cooled, remove the skin and transfer to a bowl and mash.

    To skip this step, you may buy 2-3 orders (2 cups) of roasted eggplant from a middle eastern restaurant.
  • In a heavy bottom pan add the ghee or oil. Add cumin seeds and let them sizzle for 30 seconds or until they tun light brown, add the coriander, mix and then add garlic, ginger, and green chili. Sauté for about 2 minutes. Add the onions, cook for 2-3 minutes, add the tomatoes. Add the mashed eggplant to the mix, add salt and cook for 5-6 minutes until the oil starts to separate from the mixture. Mix in 2 Tbsp of chopped cilantro.

  • Sprinkle garam masala and garnish with the remaining chopped cilantro.

Scroll to Top