Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► Indian

Eggplant Curry (Baingan Bharta)

Updated: 06.11.25 | Marc Matsumoto | 3 Comments

4.43 from 7 votes
This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.
Recipe
This easy Eggplant Curry recipe (Baingan Bharta ) comes together in under thirty minutes, and yet it's rich, smoky and full of flavor.


We're finally starting to see summer's bounty around these parts and amongst my finds this week was a bag of vibrant purple eggplants, sun-ripened tomatoes, and knobby green peppers. I passed an Indian restaurant on the way home from the market, and the savory aromas wafting through the air had me craving a spicy eggplant curry. Here's what I came up with:

Jump to:
  • The Eggplant
  • The Aromatics and Other Veggies
  • The Spices
  • How to Make Eggplant Curry
  • 📖 Recipe
  • Comments

The Eggplant

For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. This makes them sweeter and more fleshy without any bitterness. If you can't find them near you, any small variety of eggplant should work.

Baingan Bharta is usually made by chargrilling the eggplant, which gives it a pleasant smoky aroma, but this is both messy and time-consuming. I wanted to see if I could replicate the sweet, smoky flavor of the chargrilled eggplant without the effort, or cleanup. I found an ingredient in my pantry that does the trick, imparting a beautiful smoky flavor while making the preparation for this as simple as some chopping and stirring.

I've chosen to peel and cut the eggplant into relatively large cubes as I wanted the eggplant to have some substance. If you want a pureed eggplant curry, you can cut them smaller. You can also leave the skin on if you'd like, but after the long braise, they turn brown, and I like the tender texture of the eggplant better when it's peeled.

The Aromatics and Other Veggies

The trick to imparting a lot of umami in plant-based recipes is to use ingredients containing a lot of amino acids, and then take advantage of the Maillard reaction to develop compounds that stimulate the umami taste receptors on your tongue. Since eggplant doesn't contain a ton of amino acids, I rely on other ingredients to fulfill this role.

Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.

Both garlic and onions contribute an enormous amount of umami to any dish, which is why they're a crucial part of my eggplant curry. I've also added some ginger here for flavor as well. To get the aromatics to caramelize quickly, it's also important to dice them as finely as you can. The smaller the pieces are, the faster they will brown.

For the other veggies, I like to add ripe tomatoes and green peppers. The tomatoes are not only a source of liquid for the curry, but they also add a mellow sweetness and balance the creaminess of the eggplant with their fruity tang. If you can't get ripe tomatoes where you are, try using cherry tomatoes. As for the pepper, I recommend using a mild green pepper for the flavor. If you want more heat, you can adjust the amount of capsaicin with cayenne pepper at the end.

The Spices

Baingan Bharta is one of those dishes that doesn't need a recipe, and this is especially true for the spices. You could go as simple as a tablespoon of curry powder if that's all you have, but I have a pretty well-stocked spice drawer, and here's what I did.

I added nigella seeds for their savory vegetal flavor that's somewhere between onions, carrots, and oregano. Later on, some garam masala goes in for its balance of sweet and savory spices. It's important to note that garam masala is merely a blend of spices, and every maker has their unique formula; this leads to a fair amount of variability in taste. My recommendation here is to find a brand you like and stick with it.

Remember how I told you I found a way to give this curry the smoky flavor of char-grilled eggplant without the hassle of grilling and peeling them? Well, the secret ingredient is smoked paprika. The paprika adds a subtly peppery sweetness to the curry while giving it a smoky flavor that will convince most people the eggplant was grilled.

Delicious spicy eggplant curry that comes together in one pan from just a handful of ingredients.

Finally, some turmeric goes in for color, and I finish it off with cayenne pepper for heat.

If you're going to use your own blend of spices, remember to fry whole spices like mustard seeds, cumin seeds, and cloves first. Then add the powdered spices after the wet ingredients have gone in, so they don't burn.

How to Make Eggplant Curry

Eggplants and tomatoes are over 90% water, so there is no need to add any water to the pan. The trick is to cook it over relatively low heat with a tight-fitting lid so that the veggies have a chance to secrete some liquid before things start burning. Once there's a little liquid in the pan from the veggies it will create steam, which will gently cook everything without watering down your curry. If you're worried about this, you can add a tablespoon or two of water before covering it, but it will take you a little longer to evaporate the water at the end.

Once the eggplants are tender, I remove the lid and boil any remaining liquid off. It's important to gently stir the eggplant at this point, otherwise, it will burn. Once most of the liquid is gone, the Baingan Bharta will start to fry, caramelizing the sauce around the eggplant. This also coaxes out any excess liquid from the eggplant, leaving them rich, creamy, and delicious.

Baingan Bharta  is wonderful served with basmati rice and my vegan Palak Paneer, making a healthy and delicious Indian feast.

📖 Recipe

Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.

Eggplant Curry (Baingan Bharta)

4.43 from 7 votes
Print Pin
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Yield 4 servings

Units

Ingredients 

  • 1 tablespoon vegetable oil
  • 1 teaspoon nigella seeds
  • 18 grams garlic (minced)
  • 5 grams ginger (minced)
  • 270 grams onions (finely diced)
  • ¾ teaspoon salt
  • 620 grams eggplant (4-5 Japanese eggplants, peeled and cubed)
  • 200 grams tomatoes (1 medium tomato, chopped)
  • 90 grams green peppers (seeded and diced)
  • 2 teaspoons garam masala
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • cayenne pepper (to taste)
  • Cilantro (to garnish)
  • Lemon wedges (to garnish)

Instructions

  • Add the 1 tablespoon vegetable oil, 1 teaspoon nigella seeds, 18 grams garlic and 5 grams ginger to a pan and sauté over medium heat until the garlic is very fragrant and just starting to brown.
    Garlic, ginger, and Nigella seeds frying in a pan for making eggplant curry
  • Add the 270 grams onions and ¾ teaspoon salt and continue to saute until the onions start to brown (about another 10 minutes).
    The best curry starts with a base of caramelized aromatics. This pan has caramelized onions, ginger, garlic and nigella seeds.
  • Add the 620 grams eggplant, 200 grams tomatoes, 90 grams green peppers, 2 teaspoons garam masala, ½ teaspoon smoked paprika and ½ teaspoon turmeric and toss to coat evenly.
  • Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes.
    Add the eggplants, tomatoes, powdered spices and cook with a lid.
  • Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid.
    When the eggplant is cooked through, remove the lid and let the sauce reduce.
  • Continue frying the curry, stirring regularly until the sauce starts to caramelize and glisten.
    Finished eggplant curry is vibrant both in color and taste with tender eggplant pungent spices and tangy tomatoes.
  • Adjust salt and ccayenne pepper to taste. Serve garnished with Cilantro and Lemon wedges.
    Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.
Recipes in your inboxDon't miss out SIGN UP!

Nutrition Facts

Calories • 124kcalCarbohydrates • 21gProtein • 4gFat • 4gSaturated Fat • 1gPolyunsaturated Fat • 2gMonounsaturated Fat • 1gTrans Fat • 0.02gSodium • 448mgPotassium • 656mgFiber • 7gSugar • 10gVitamin A • 667IUVitamin C • 35mgCalcium • 51mgIron • 1mg

Comments

    4.43 from 7 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Renee Richardson says

    August 16, 2020 at 11:59 pm

    5 stars
    What a wonderful curry dish. I added about a 1/8 tsp of allspice and extra ginger. Plus some curry leaves as Richard did. So good.

    Reply
    • Marc Matsumoto says

      August 17, 2020 at 12:05 am

      Hi Renee, I'm so glad to hear you enjoyed this! Thanks for dropping by to let me know!

      Reply
  2. Richard says

    July 10, 2020 at 10:51 pm

    5 stars
    My wife told me she HATES eggplant... so I made this dish and it was a huge hit. Thank you! Added a few cubes of potato (boiled in water until tender and tossed in toward the end) and some Curry Leaves fried off in ghee... yum. Great recipe, thanks Marc!

    Reply
Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.