Eggplant Mash Recipe by Tehmina’s Kitchen Corner !

I have always been an Eggplant fan, I like it in any form. Its’ best Combination is with Boiled Rice or Paratha. I must say, you can love it even if you don’t like Eggplant. I hope you guys give this recipe a try and love this baingan bharta as much as I do!

Ingredients that you need to make Eggplant Mash is:

  • Eggplant 2 (medium sized, roasted)
  • Onion 2 (medium sized, chopped)
  • Tomatoes 3 (medium sized, chopped)
  • Ginger Garlic Paste 1 tsp
  • Crushed Cumin Seeds 1 tsp
  • Salt as desired or 1 tsp
  • Red Chili Powder 1 tsp
  • Green Chili 4 slit (chopped)
  • Fresh Coriander Leaves 1/4th bunch
  • Turmeric Powder 1/2 tsp
  • Oil as required or 4-5 tbsp


Rinse the eggplant and pat dry. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat.

Transfer the roasted eggplant to a plate. Once cooled, remove the skin. Mash it using a fork or potato masher. Set it aside.

Now add some oil in a pan and heat it. Add onion and Ginger Garlic Paste. Saute until they start changing color, around 2 minutes.

Now add Chopped Tomato, Green Chilies, Crushed Cumin Seeds, Red Chili Powder, Turmeric Powder and Salt, Mix all the ingredients well.

Now add Eggplant pulp in the above pan.

Mix well and let the dish cook on slow heat for 8 to 10 minutes.

Now its’ ready to serve !

Garnish it with Green Chilies and Fresh Coriander.

Happy Cooking 🙂

The most important thing to get that real taste of Eggplant Mash also called Baingan Bharta is to roast your eggplant on direct gas/flame. I know people roast the eggplant using microwave and oven too but for me the smoky aroma and its delicious flavor is what MAKES this dish. So you have to fire roast the eggplant. 

Another way to make it extra flavorful is to roast some garlic cloves along with the eggplant. You make few slits in the eggplant with a knife and then tuck in the garlic cloves before roasting. 

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