Mashed roasted aubergine

  • Dinner
  • Servings
  • 3Spicy
  • 45 MinsCook Time
  • Cuisine : North Indian
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“Baingan bharta” or roasted aubergine is one of the many popular vegetarian Indian dishes. Aubergine is roasted slowly over the gas. The aubergine is then mashed and added to a tomato based curry.


  • 1 small aubergine ( approximately 3/4 pound)
  • 4 cloves of garlic, roughly smashed with a mortar-pestle
  • 1 tablespoon ginger, finely chopped
  • 1 medium sized onion chopped , ( 1 cup)
  • 2  medium sized tomatoes chopped, (1 1/4 cups)
  • 1/2 teaspoon tomato paste (optional, gives color)
  • 2 green chillies chopped fine
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric/haldi
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilly powder
  • 3 tablespoons oil
  • salt to taste
  • fresh cilantro/ coriander leaves for garnish

Step By Step Method

  • Step 1. Prick the aubergine with a fork or give a small slit on one side of the aubergine and start roasting on low fire on the gas. This will take 20 to 25 minutes.

    Step 2. The aubergine skin will get charred and the aubergine starts to soften up. Set aside to cool. Peel the outside skin and mash it in a plate. Reserve any juices that come out.

    Note for roasting in the oven: Preheat the oven to 205 degrees C. Apply oil on the outside of the aubergine and prick it a couple of times with a fork. Place it on a sheet tray and bake for 45 minutes. Cool, peel and mash. Keep aside.

    Step 3. Heat oil in a vessel. Add garlic and stir for a minute. The garlic should not burn. Then add ginger and green chillies and fry for another 30 seconds.

    Step 4. Add the onion. Caramelise the onions to a dark brown color. To help them brown faster, add a dash of salt. This should take 15 minutes. Add the tomatoes and tomato paste (if using) and let it cook. Cook for another 8 minutes or until the oil starts to separate.

    Step 5. Add the mashed aubergine, coriander powder, turmeric, red chilly powder, garam masala and salt to taste . Mix this well. Cover and cook on low heat for for 5 -10 minutes. Garnish with some freshly chopped coriander leaves.

    Serve hot with “chappati ”.

About Chef


Model Asmita Kakodker in her career has featured in over 250 television and print advertisements for prominent brands like Ponds, Nivea, Pepsodent and Nirma to name a few. Now, when she is happily married, and playing a role of a homemaker, wife and most importantly, a mother, successfully, she uses all her extra time focussing on her new passion – the culinary arts! “I’ve always wanted to catalogue the dozens of recipes that play such a key role in defining who we are – as a family. My blog helps me achieve my goal in a fun and interactive way with other compulsive foodies just like me!” says the always-ebullient Asmita. You can easily get all the chef asmita kakodker recipes online which are easily available.