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Spiced Roasted Eggplant (Baigan Bhartha)

Course Main Course
Cuisine asian, Indian
Keyword Garam, Ghee, Vegetables, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 245 kcal


  • 1 lb eggplant
  • 2 tbsp Kissan Desi Ghee
  • 1 tbsp Kissan Garam Masala
  • 2 medium onions finely chopped
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp red pepper powder
  • 3 medium tomatoes finely chopped
  • 2 medium green chilli minced
  • salt as per taste
  • coriander (for garnishing) chopped


  1. Pre heat oven at 425 degrees F.

  2. Wash egg plant and pat dry it. (try using big size eggplant, that is easy to roast and peel)

  3. Brush little oil on eggplant and roast under hot oven until the skin turn to black and eggplant get soften inside. You can check occasionally.   

  4. Remove it from oven, let it cool for a while. Peel and slice it. Keep it aside. 

  5. Heat the Kissan Desi Ghee in large pan on medium heat, stir-fry the onion until lightly browned. 

  6. Add the cumin powder, coriander powder, salt,  red pepper powder and Kissan Garam Masala and stir fry for another 4-5 minutes. 

  7. Add tomatoes and chili to pan and continue to stir-fry. wait for 5 minutes until ghee start separating from masala mixture. (alternatively you can add spices later and tomatoes first too)

  8. Add sliced eggplant. Mix thoroughly. Simmer for 8-10 minutes until dry on low heat.  

  9. Garnish with chopped coriander. Serve hot with naan or roti. 

  10. All done!! take a picture and let us know how it turned out.