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Spicy Roasted Indian Eggplant (Bhartha)

  • 25 m
  • 1 h 15 m
Carolyn Casner
“This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.”


    • 2 large eggplants (about 3 pounds total)
    • ¼ cup avocado oil
    • 1 large onion, chopped
    • 3 large cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 jalapeño pepper, finely chopped
    • 1½ teaspoons ground cumin
    • ¾ teaspoon salt
    • ½ teaspoon ground coriander
    • ½ teaspoon ground turmeric
    • ¼- ½ teaspoon crushed red pepper
    • 2 medium tomatoes, chopped
    • ⅓ cup chopped fresh cilantro
    • 1 tablespoon lemon juice
    • ½ teaspoon garam masala


  • 1 Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
  • 2 Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
  • 3 Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.
  • To make ahead: Refrigerate for up to 2 days. Reheat before serving.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019