Description
A delicious twist on the traditional Indian bharta, this Egg Bharta recipe features smoky roasted eggplant blended with chopped boiled eggs and a rich tomato-onion masala. Perfect with roti or rice.
Ingredients
1 large eggplant (baingan)
3 hard-boiled eggs, peeled and chopped
2 tbsp oil (mustard oil preferred)
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, chopped
1–2 green chilies, chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
Instructions
1. Roast the eggplant directly over a flame or in the oven at 425°F (220°C) until skin is charred and flesh is soft. Let cool, peel, and mash.
2. Heat oil in a pan. Add cumin seeds and let them sizzle.
3. Add onions and sauté until golden brown. Then add garlic, ginger, and green chilies. Cook for 1–2 minutes.
4. Add tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes are soft and oil begins to separate.
5. Mix in the mashed eggplant and cook for 5–7 minutes, stirring occasionally.
6. Add the chopped boiled eggs and gently mix. Cook for 2 more minutes.
7. Sprinkle garam masala and mix. Garnish with chopped coriander.
8. Serve hot with roti, naan, or rice.
Notes
Roasting the eggplant gives the dish a signature smoky flavor.
For extra richness, drizzle a little ghee on top before serving.
Adjust chilies to your spice preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 105mg
Keywords: egg bharta, baingan bharta with egg, Indian eggplant dish, roasted eggplant and egg