Baingan Bharta (with roasted Red Pepper)

Baingan Bharta with roasted Red Pepper: Smoky, spicy, and downright comforting - made with roasted eggplant (aka baingan), roasted bell peppers, onions, tomatoes, garlic, and a handful of simple spices.

Serve it with roti, naan, or pita bread. This dish is naturally vegan, gluten-free, and low-fat.

Baingan Bharta is a North Indian classic dish with bold flavors and is hearty vegetarian. Whether you're an Indian food lover or just looking to try something new, Baingan Bharta is a must-try dish that delivers big on taste with minimal ingredients.

You may also like: Baingan Methi, Baingan Tamatar ki Sabzi, Fried Eggplant, Air Fryer Eggplant

Jump to:

• What Is Baingan Bharta?
• About This Recipe
• Ingredients
• How To Pick Eggplant (Baingan)
• Method
• Pro Tips
• Variations
• Frequently Asked Questions
• Serving Suggestions
• Storage
• Pairing Suggestions
• Baingan Bharta (with roasted Red Pepper)
• Pro Tips
• Variations

What Is Baingan Bharta?

Baingan Bharta is a traditional Indian dish made by roasting eggplant over an open flame (or in the oven), then mashing it and cooking it with onions, tomatoes, garlic, and spices.

It’s known for its smoky flavor, soft texture, and rich taste. It’s often served with roti, naan, or rice, making it a comforting and satisfying meal.

About This Recipe

Baingan Bharta with Roasted Red Pepper is a smoky, vibrant twist on the classic North Indian dish. Traditionally made with fire-roasted eggplant, this version adds roasted red bell pepper for an extra layer of sweetness and depth.

The eggplant and red pepper are charred until the skin is blistered, then mashed and cooked down with onions, tomatoes, garlic, and warming spices like cumin, turmeric, and chili powder.

The result is a silky, rich mash that's bursting with flavor - earthy, sweet, smoky, and spicy all at once. The robust flavors of roasted eggplant, and roasted red bell pepper, is reflected in this simple relish.

Perfect with roti, paratha, or even crusty bread, this baingan bharta variation is not only delicious but also naturally vegan and gluten-free.

The roasted red pepper complements the eggplant beautifully, making it a great way to introduce new flavors into a beloved traditional recipe.

You may also like: Hariyali Baingan Bharta, Butternut Squash Bharta, and Shalgam Ka Bharta, Litti Chokha, Tomato Chokha

Pic Shown: Baingan Bharta, Dill paratha, and salad.

Ingredients

Eggplant (Baingan) – The star of the dish, roasted until soft and smoky, then mashed.

Red Bell Pepper – Adds sweetness and depth; roasted alongside the eggplant for a rich, smoky flavor.

Onion – Sautéed until golden, forming the base of the bharta.

Tomato – Brings acidity and body to the dish.

Garlic – Adds bold, aromatic flavor.

Green Chili (optional) – For a spicy kick.

Cumin Seeds – Tempered in oil to release their earthy aroma.

Spices: Turmeric, Coriander Powder, Red Chili Powder, Amchur, & Garam Masala – Essential Indian spices that add flavor and warmth.

Salt – To taste, enhances all the flavors.

Cilantro – Fresh and bright garnish to finish.

Oil – Used for cooking the masala

How To Pick Eggplant (Baingan)

1. Picking fresh vegetables is a key to making this delicious Baingan Bharta. It is important to use fresh, young eggplant. Look for eggplant with a glossy, smooth skin, green stem and is heavy for it’s size.
2. Eggplant should be slightly firm but not hard. To check for ripeness, lightly press the eggplant against its skin, if you can see the imprint, the eggplant is ripe. Also, choose small to medium size eggplants. These tend to be sweeter, and less bitter than the larger ones.
3. The more mature the eggplant (left to grow longer) will have more seeds, and with more seeds comes more bitterness.
4. Eggplants do not stay fresh for longer period of time and therefore it is best to use them within a day or two.

Method

There are different ways you can roast the veggies. Traditionally, veggies are roasted in an open fire or on a stove top, to bring out the rustic, smoky flavors in the veggies.

Sharing 3 different ways to roast veggies at home. Stovetop, air fryer (or using air fryer lid), and oven methods.

Step 1: Prep The Veggies

Wash the veggies well, pat dry the veggies with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.

Step 2: Roast The Veggies

Method 1: On Stovetop

You will need Roti Jali, Tongs

1. Place a Roti Jali on a stove top. On a medium heat, roast the veggies, until veggies are soft and charred.
2. Turn the veggies every few minutes for even roasting.
3. Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
4. Remove from heat. Let veggies cool down for few minutes.

Pic Shown: Roasted eggplant, roasted red bell pepper

Method 2: Air Fryer | Using Air Fryer Lid

You will need Air Fryer or Air Fryer lid  (using Instant Pot), Tongs

Important: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.

1. Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the eggplant, and red bell pepper in the crispy basket. Using a pastry brush, apply some oil over the veggies.
   • Note: You can place the veggies directly on the trivet (that comes with air fryer lid), or use the crispy basket, both work fine.
2. Depending upon the size of the veggies, you may have to work in batches.
3. Place the trivet (that comes with an air fryer lid) inside the inner pot of Instant Pot.
4. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
5. Roast the veggies at 400 degree Fahrenheit for 25-30 minutes, check half way through.
6. Check if the veggies are done. The veggies will be soft and slightly charred.
7. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
   • Note: Please use timing as a guideline. Depending upon the size of the veggies, the cooking time will vary.
8. Remove the crispy basket and allow the veggies to cool down for few minutes.

Method 3: Oven Roasted Veggies

You will need 9*13 inches Baking Sheet, Tongs

I love this oven roasted veggies, specially when I am cooking big. This method comes in so handy, not only it saves me a ton of time but is also easy cleanup.

1. Preheat the oven at BROIL or 400 degree Fahrenheit.
2. Arrange the veggies on a 9*13 inches baking sheet. Brush the veggies with some oil.
3. Place the baking sheet on the top shelf in the oven. Roast the veggies for 25-30 minutes, check half way through.
4. Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
   • Note: Please use timing as a guideline. Depending upon the size of the veggies, and also different oven have different temperature settings, the cooking time will vary.
5. Remove the veggies from the oven, let it cool down for few minutes.

Step 3: Make The Baingan Bharta

Using one of the methods discussed earlier, roast the veggies.

Once the veggies are cool, peel the skin of the veggies, and discard the seeds. Keep the veggies along with its juices in a bowl. Using a fork or potato masher, mash the eggplant and roughly chop red bell pepper. Keep it aside.

Heat oil in a pan, add chopped onions. Saute for 3-5 minutes, or until onions are translucent.

Add chopped garlic, ginger, saute for 30 seconds.

Add chopped tomato, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, mix well. Cover and cook for 3-5 minutes, or until tomatoes are soft.

Add roasted, mashed eggplant, chopped red bell pepper, and salt to taste. Mix well.

Cook the veggies, for 3-5 minutes or until well blended and all the flavors are incorporated well. Turn OFF heat.

Add some garam masala and, handful of fresh cilantro. Serve Baingan Bharta with some tandoori roti, naan, or paratha, Green Garlic Chutney, jaggery and some salad. Yum!!!

Pro Tips

Use fresh vegetables. Please refer to the post discussed earlier – How to pick eggplant (baingan)?

Apply some oil to the veggies, which helps veggies crisps evenly. You can also use cooking spray instead.

The robust, smoky flavor of Baingan Bharta comes from how well the eggplant is roasted. It is important to roast the veggies well in order to achieve a nice robust, smoky flavor bharta.

Cooking time may vary depending on the size of the veggies. Please use timing as a guideline, different air fryers / ovens, have different temperature settings. Adjust the cooking time accordingly.

You can use mustard oil for cooking for the robust flavor. For milder flavor use olive oil instead.

Dried Mango powder adds a hint of tanginess to the Bharta. You can also use fresh lemon or lime juice instead, works just fine.

Variations

Use mustard oil for cooking, adds a nice robust flavor.

Green onions, green garlic, and cilantro add a nice crunch and freshness to the bharta. Feel free to add as little or more depending upon your liking.

For a sweeter, milder garlic flavor, use roasted garlic instead of raw garlic.

Roasted red bell pepper, adds a nice smoky, sweet, peppery flavor to the bharta. For a less intense smoky flavor, you can use chopped bell pepper instead. Add chopped bell peppers while sautéing onions.

Green peas add nice texture, vibrant color, and sweet flavor to this bharta.

Frequently Asked Questions

Serving Suggestions

Enjoy Baingan Bharta with roti, naan, paratha, or my favorite with Jowar roti smeared with a dollop of ghee and a piece of gud ( jaggery ). Don't forget some raita, or yogurt and Green Chutney to complete the meal.

Storage

Fridge: Bharta stays fresh for 5-7 days in the refrigerator.

Freeze: You can freeze baingan bharta for up to a month. Thaw the bharta overnight in the refrigerator.

Before serving bharta reheat the bharta and add fresh herbs - green onions, green garlic, and cilantro. Enjoy!!

Pairing Suggestions