Bagara Baingan (Creamy Spiced Eggplant)

By Zainab Shah

Updated January 25, 2024

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(292)
Comments
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Tender and round, Indian eggplants are slit, shallow-fried and simmered in a rich, nutty, spiced gravy in this fiery Hyderabadi dish. There are a few different ways of making it, including stuffing the eggplants with a paste of peanuts, coconut and sesame seeds. This version minimizes tedium by skipping that step and using peanut butter instead of freshly ground peanuts. Whole mustard seeds bring texture and a delicious bitterness. Tamarind paste and cilantro add a citrusy freshness. Though the ingredient list is on the lengthier side, the only ingredient that needs chopping is an onion — and this deeply flavorful dinner cooks in just 40 minutes.

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Ingredients

Yield:4 servings

  • ¼ cup coconut oil, ghee or olive oil

  • 4 Indian (baby) eggplants (about 4 ounces each), slit vertically in half, leaving the stems intact (for other eggplant options, see Tip)

  • 2 whole dried red chiles (such as dundicut or bird’s eye)

  • 1 teaspoon black mustard seeds

  • 1 teaspoon cumin seeds

  • 2 teaspoons white sesame seeds (optional)

  • ½ teaspoon ginger paste or freshly grated ginger (from about one ¼-inch piece)

  • ½ teaspoon garlic paste or freshly grated garlic (from about 2 cloves)

  • 1 small red onion, chopped

  • 1 ½ teaspoons Kashmiri or other mild red chile powder

  • ½ teaspoon garam masala

  • ¼ teaspoon turmeric powder

  • 1 ½ teaspoons fine sea salt or kosher salt (such as Diamond Crystal)

  • 1 tablespoon peanut butter

  • 1 ½ teaspoons tamarind paste (optional, but highly recommended)

  • ½ cup full-fat Greek, Indian or cashew yogurt

  • 2 tablespoons chopped fresh cilantro

  • Rice or roti, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 4 milligrams cholesterol; 308 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 18 grams fat; 5 grams fiber; 488 milligrams sodium; 6 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a medium pot (about 9-inch diameter) or Dutch oven on high for 30 seconds. Add eggplant and fry until the skin is tender, turning the eggplant every few minutes so all sides get even heat, 5 to 7 minutes. Remove eggplant and set aside.

  2. Step 2

    Lower the heat to medium. Add red chiles, mustard, cumin and sesame seeds (if using), and stir until fragrant, about 30 seconds. Add ginger and garlic pastes and cook until the smell of raw ginger and garlic dissipates, about 30 seconds.

  3. Step 3

    Add onion and cook, stirring occasionally, until softened and beginning to brown around the edges, 5 to 7 minutes. Stir in the chile powder, garam masala, turmeric and salt.

  4. Step 4

    Stir in peanut butter and tamarind paste, if using. Add 1 ½ cups water, bring to a boil on high and stir until ingredients are incorporated, about 30 seconds. Stir in yogurt. Add eggplant then cover, reduce heat and simmer for 10 minutes.

  5. Step 5

    Remove the lid and continue cooking on high heat until the eggplant is tender and the liquid has reduced slightly, 5 to 8 minutes.

  6. Step 6

    Top with cilantro and serve with rice or roti.

Tip

  • If you can’t find Indian eggplant — which you may also find labeled as “baby eggplant” — you can swap in about 1 pound of Japanese or Italian eggplant; just trim the larger eggplant and slice it lengthwise into four slabs.

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Ratings

4 out of 5
292 user ratings
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Comments

Archdruid 1

Could I suggest the "non-oil" eggplant technique. Slices on paper towels - 4 to 5 minutes in the microwave (maybe be less for very small slices or a super powerful microwave). One can then brown the eggplant slices in a non-stick skillet using only oil spray. Then proceed with recipe.

Emma

This is a simplified version of the original recipe. The original has 2 signature pastes: one made by grinding charred whole onion (char it under the broiler or on an open flame), and the other from peanuts, sesame seeds and unsweetened desiccated coconut (all lightly toasted). Those pastes take a bit longer, but are essential to get the core flavour of this dish. YouTube has some great examples of the real dish.

marie

Came out delicious. I did ground all the whole spices with some peanuts and added to sautéed onions plus ginger garlic. The sauce needed a bit sugar to balance out the sour from tamarind. Can also use amchur powder if no tamarind.

Simon

I liked it! I did the recipe as written except for this substitutions: - paprika instead of chilli powder - chili flake instead of dried chilli - ground cumin instead of whole cumin seeds Everything else I had/did exactly as written in recipe. I had it alongside a chickpea/black bean cumin mix and shredded cabbage. Will make again!

EC

I parcooked the eggplant in the microwave then browned in a separate pan to give it some color. Probably should have done one or the other, because the final product was very soft and losing its structure. Used coconut oil, might try ghee in the future. The sauce was great and an interesting flavor profile, but the eggplant didn't absorb that flavor as much as I'd hoped. I agree with others' comments that spices could probably be increased. I added the yogurt at the end, too.

Douglas Fischer

For what it's worth, I used tofu instead of eggplant. My god - so good. You could use this recipe with anything - chicken, chickpeas, squash, pork. Experiment, people!

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