Indian · main

Smoky Roasted Eggplant Curry (Baingan Bharta)

Smoky Roasted Eggplant Curry (Baingan Bharta) reads allium 5.1, earthy 4.4 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Indian main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 4.3 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 4.9 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 5.9 / 10

The measured notes (of 18)

Allium 5.1 · Earthy 4.4 · Salinity 3.8 · Sweetness 3.7 · Umami 3.5 · Heat 3.3 · Richness 3.3 · Herbaceous 3.0 · Warm Spice 2.9 · Bitterness 2.3 · Sourness 1.9 · Fruity 1.9 · Floral 1.6 · Nutty 1.5 · Citrus 0.6 · Smoke 0.6

What's in it (13)

• eggplants — 907 g
• vegetable oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• serrano chilis — 100 g
• cumin — 5 g
• turmeric — 3 g
• coriander — 1 g
• tomatoes — 240 g
• salt — 5 g
• garam masala — 3 g
• cilantro — 15 g

Time & effort: about 52 min (51 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 53.6 kcal, 1.1 g protein, 3.1 g fat, 6.3 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the broiler with a rack 6 inches from the element. Pierce the eggplants all over with a fork, rub with 1 tablespoon of the oil, and set on a foil-lined baking sheet. Broil, turning every 5 minutes, until the skins are blistered and blackened on all sides and the flesh feels completely collapsed and soft, 18-22 minutes total. Set the eggplants aside to cool.
2. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until deep golden brown, 8-10 minutes.
3. Add the garlic, ginger, and chiles and cook, stirring, until fragrant, about 1 minute.
4. Add the cumin, turmeric, and coriander and cook, stirring constantly, until fragrant and a shade darker, about 30 seconds.
5. Add the tomatoes and salt; cook, mashing the tomatoes against the pan with the back of a spoon, until they break down completely and the mixture turns thick, jammy, and deep red, 8-10 minutes.
6. By now the eggplants should be cool enough to handle. Halve them lengthwise and scoop the flesh into a bowl, discarding the blackened skins. Roughly mash the flesh with a fork, then tip it into a strainer set over a bowl and let it drain of excess liquid, 5 minutes.
7. Stir the drained eggplant into the tomato mixture and cook, stirring and breaking up any large pieces, until the curry is thick, no longer watery, and holds its shape on a spoon, 6-8 minutes.
8. Remove the pan from the heat and stir in the garam masala and cilantro. Taste and season with more salt if needed. Serve hot.

Dishes with a similar flavor shape

• Bombay Potato and Pea Curry — Indian
• Potato and Cauliflower Curry (Aloo Gobi) — Indian
• Galayet Bandora (Tomatoes Fried in Olive Oil with Chilli) — Jordanian
• One-Pan Chicken Enchilada Skillet — Tex-Mex
• Taktouka — Moroccan

Keep reading: what allium, earthy, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.