Serve this authentic Punjabi style buttery and slightly spicy baingan bharta as a dip with naan or roti or as a side dish with rice or even stuff it between two slices of bread to make an eggplant panini, this air fryer baingan bharta recipe is a keeper if you love the smokey flavors of chargrilled eggplants!!
WHAT IS BAINGAN BHARTA
Have you tried baba ghanoush? Baingan Bharta is a similar recipe. You follow the same methods of making baba ghanoush. You roast and mash the eggplant before seasoning it tomatoes, fresh chilies and other spices.
The Hindi word Baingan means eggplant in English and Bharta means mashed.
In this authentic baingan bharta recipe, I haven’t used any garlic or ginger yet, achieved the same exact restaurant style taste and texture.
WHAT TO LOVE ABOUT THE PUNJABI STYLE BAINGAN BHARTA
- Vegan and gluten-free
- Goes well with roti/naan/parathas
- Gives you the authentic Indian restaurant style taste and texture.
- Eggplants are extremely fibrous and full of nutrients
INGREDIENTS NEEDED TO MAKE RESTAURANT STYLE BAINGAN BHARTA
- Eggplants
- Tomatoes
- Chilies
- Olive Oil
- Salt, Turmeric
- Coriander leaves
- Cumin
HOW TO ROAST THE EGGPLANTS
ROASTING IN AIR FRYER
Rinse the eggplants and pat them dry. Brush a tea spoon of oil all over. Place eggplant in the air fryer basket. Set the air fryer to 400F for 25 minutes.
To check if its done, insert a toothpick inside the eggplant, it should go in easily.
Use a pair of tongs to remove the eggplant from heat and let them cool.
ROASTING ON STOVE TOP
Rinse the eggplants and pat them dry. Brush a tea spoon of oil all over. Then make few dents all over the eggplant with a fork.
Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
To check if its done, insert a toothpick inside the eggplant, it should go in easily.
Use a pair of tongs to remove the eggplant from heat and let them cool.
STEP BY STEP MENTHOD TO MAKING BAINGAN BHARTA
1. Take the skin off the roasted eggplants. The skin should come off easily. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Depending on how you prefer your baingan bharta, you can mash them really well or keep them a little
2. Heat oil in a non stick pan. Once the oil is hot, add 1 tea spoon cumin seeds. Sauté for 1 minute.
2. Then add in the chopped chilies and cook for a minute.
3. Next add the chopped onion, salt, turmeric powder. Cook till the onion is translucent. For about 3 to 4 minutes on med heat.
4. Add the chopped tomatoes, lower the heat and cover the pan for 8 to 9 minutes. Covering that pan will help cook the tomatoes faster. You know your onion tomato masala is ready when the oil would be oozing out and the tomatoes are uniformly cooked and have a sauce like texture.
5.. Add the mashed roasted eggplant into the pan and mix well. Cook the bharta for another 5 minutes on medium-low heat, stirring often. Stir in the chopped cilantro and mix.
HOW TO SERVE AIR FRYER ROASTED EGGPLANTS MASH
This is such a versatile side dish.
Eat it with almost any meal, although my favorite way is to eat it as a side dish with roti or naan.
You can use it as a roasted eggplant dip.
You can spread between two slices of whole grain breads to make roasted eggplant paninis – my favorite
You can spread some on a bread and then top it with an egg to make it an roasted eggplant toast.
OR, Enjoy as a side dish to the combination below. My ultimate comfort meal.
FREQUENTLY ASKED QUESTIONS
WHAT EGGPLANTS TO CHOOSE FOR MAKING BAINGAN BHARTA
I always use medium-sized Italian eggplants. They are available in all leading grocery stores like Sprouts or Whole Foods or Trader Joe’s.
Choose eggplants with smooth and shiny skin that is even across the surface.
HOW DO I ACHIEVE THE AUTHENTIC INDIAN RESTAURANT STYLE TASTE
For an authentic Punjabi Baingan Bharta, you should roast your eggplants over an open flame. However, this process can be a little messy as the eggplants will leak juices. So roast carefully and to test the doneness, insert a knife or a fork. It should go in easily.
Alternatively, cut it down the middle into half, lengthwise, then place it on a baking sheet lined with aluminum foil, cut side down. Roast in a preheated 400-degree oven for 30 minutes or until the skin is charred and a knife in the thickest part of the eggplant goes cleanly through.
Tomatoes, to my mind, indispensable in a baingan bharta recipe. The more the merrier. Use about three medium tomatoes and chop them fine before adding them to the skillet.
I like to season with a handful of cilantro for more flavor.
Baingan Bharta (Air Fryer Recipe)
Equipment
- 1 Air Fryer
Ingredients
- 2 Medium-sized Italian Eggplants
- 3 Medium-sized vine ripe tomatoes
- 1 Medium-sized red onion
- 1 TSP Cumin/Jeera
- 1 TBSP Turmeric
- 2 Red chilies – preferably Thai chilies
- Salt to taste
Instructions
HOW TO ROAST THE EGGPLANTS IN AIR FRYER
- Brush the unpeeled, whole eggplants with oil. Place eggplants in the air fryer basket. Set the air fryer to 400F for 25 minutes.
HOW TO ROAST THE EGGPLANTS ON STOVE TOP
- Brush the unpeeled, whole eggplants with oil. Using a fork, make holes all over the eggplants. Place eggplants directly on the flame. Keep the heat to medium. Keep a watchful eye.
- Allow eggplants to roast over the flame for 20-30 minutes. The larger the eggplant, the longer it will take to roast.
HOW TO MASH THE ROASTED EGGPLANTS
- To check if the eggplants are completely roasted, insert a fork or a knife into the eggplants. The knife/form should go right in.
- Let the eggplants cool.
- Once cool, peel the skin off the flesh. The skin will come off easily. You can chop off the stem of the eggplant at this point.
- Using a wooden spoon or a potato masher, mash the eggplants into a smooth pulp.
HOW TO PREPARE THE ONION-TOMATO MASALA FOR THE BHARTA
- Heat oil in a non stick pan. Once the oil is hot, add 1 tea spoon cumin seeds. Sauté for 1 minute.
- Then add in the chopped chilies and cook for a minute.
- Next add the chopped onion, salt, turmeric powder. Cook till the onion is translucent. For about 3 to 4 minutes on med heat.
- Add the chopped tomatoes, lower the heat and cover the pan for 8 to 9 minutes. Covering that pan will help cook the tomatoes faster. You know your onion tomato masala is ready when the oil would be oozing out and the tomatoes are uniformly cooked and have a sauce like texture.
- Add the mashed roasted eggplant into the pan and mix well. Cook the bharta for another 5 minutes on medium-low heat, stirring often. Stir in the chopped cilantro and mix.
- Add the chopped tomatoes, lower the heat and cover the pan for 8 to 9 minutes. Covering that pan will help cook the tomatoes faster. You know your onion tomato masala is ready when the oil would be oozing out and the tomatoes are uniformly cooked and have a sauce like texture.
ADD THE MASHED ROASTED EGGPLANTS TO THE MASALA BASE
- Finally, add the mashed eggplants to the masala base and cook on low heat for another 8 to 10 minutes, stirring from time to time.
- Turn off the heat and finish off with lots of fresh chopped cilantro.
- Enjoy with your naan or roti.
loveee that this is in the air fryer! so tasty and delicious plus incredibly easy to make!
Yumm this turned out so good!
I always love finding new way to use eggplant! This looks so delicious and easy to make. Bursting with flavour!