Use Moji's Baingan Masala and recipe to prepare either Baingan Bharta or Tzok Vangun. With a hint of moji's Kashmiri Garam Masala Baingan Bharta is a smoky, Punjabi-style, mashed eggplant dish that doubles as a main course or dip, while Tzok Vangun is a Kashmiri-style eggplant with a kick of heat and tamarind-driven tang.
Baingan Bharta (Roasted Eggplant)
Baingan Bharta: Smoky, Flavorful Roasted Eggplant Delight
Shireen Qadri
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Indian
Author:
Shireen Qadri
Servings
3-4
Prep Time
60-75 minutes
Cook Time
20 minutes
Heat Level
Mild/Moderate
Savor the rich, smoky flavors of Baingan Bharta, a traditional Indian eggplant dish that’s simple to prepare yet full of depth. Fire-roasted eggplant is blended with Moji's Kashmiri Garam Masala and aromatic spices to create a savory, velvety-textured dish that’s both comforting and satisfying.
With moji masala’s expertly crafted spice blend, you can easily recreate this classic dish in under an hour—no guesswork, just authentic flavor. Serve it alongside basmati rice or Moji’s spiced vegetables for a wholesome, flavorful feast. Perfect as a vegan main or a bold, smoky side dish.
✔️ Authentic Indian Flavor – Traditional spice blend perfected for home cooking
✔️ Quick & Easy – Cook in under an hour with minimal prep
✔️ Vegan & Gluten-Free – Wholesome ingredients, bold flavors
One Pack. One Dish. Endless Flavor.
👉 Scan the QR code on the back for a step-by-step cooking video!
Ingredients
BAINGAN BHARTA: Punjabi-Style Smoky Eggplant
- 2 lbs eggplant
- 3-4 garlic cloves
- 1/4 cup high-heat neutral
- 1 medium yellow onion, cut into long thin strips
- 14 oz. can whole peeled tomatoes
- 1¼ teaspoon salt
-
1 Packet Moji Masala® Baingan Masala
- 1-2 serrano chilis or jalapenos, chopped fine (deseeded for milder flavor)
- 2 tbsp lemon juice
- 1 bunch cilantro, with small stems, chopped
- 1/2 cup of full fat plain yogurt (optional for dip)
TZOK VANGUN: Kashmiri-Style Tangy Eggplant
- 1 lb baby eggplants, quartered lengthwise
- 1/4 cup high heat neutral oil
- 1 small yellow onion, cut into long thin strips
- 3 garlic cloves, minced
- 1/2 teaspoon fine salt (not sea salt)
-
1 packet moji masala Baingan Masala
- 1 tbsp tamarind concentrate or white vinegar
Directions
BAINGAN BHARTA: Punjabi-Style Smoky Eggplant
- Step 1 Pre heat oven to 450 or prepare your grill
- Step 2 Wash and dry eggplants; slit the eggplants in a couple of places and stuff in a garlic clove a bit deep so they don’t burn; for small eggplants do one clove split in half and 3 for large eggplants; wrap each eggplant individually in foil
- Step 3 Bake about 1 hour or grill on open flame until skin breaks and is very easy to remove; when cool, scoop out eggplant and garlic cloves in a bowl and set aside
- Step 4 Place a pot on medium-high heat. When hot, add oil. When oil is hot, add onions and cook until golden-dark brown, taking care not to burn. A lot of flavor comes from the onion being well-browed.
- Step 5 Add tomato and fry a few minutes until the oil starts to separate and the tomato has broken apart, is dark red and soft.
- Step 6 Add salt followed by the full packet of Moji Masala Baingan Masala. Blend until well incorporated and bring to gentle boil so spices open up and are well integrated; the canned tomato should provide a good amount of liquid but if it has evaporated, add splashes of water as needed, to keep pan moist
- Step 6 Add cooked eggplant and sautee a few minutes to allow masala to aborb into the eggplant; add splashes of water as needed
- Step 7 Add the chilis and blend until well incorporated. Add a little water if needed. Turn heat to low and cook with lid on for about 5 minutes.
- Step 8 Off-heat, mix in lemon juice and garnish with a good handful of cilantro
- Step 9 (optional) For a more cooling flavor or to turn into a dip, blend in the yogurt
TZOK VANGUN: Kashmiri-Style Tangy Eggplant
- Step 1 Pre heat oven to 450 or prepare your grill
- Step 2 Bake the quartered eggplants skin-side down for half an hour and then skin-side up for 10 minutes. The eggplant should be soft and wrinkled.
- Step 3 Place a pot on medium-high heat. When hot, add oil. When oil is hot, add onions and cook until golden-dark brown, taking care not to burn. A lot of flavor comes from the onion being well-browed.
- Step 4 Reduce heat to medium. Add the garlic and saute briefly untli fragrant.
- Step 5 Add a large splash of water. Add salt followed by the full packet of Moji Masala Baingan Masala. Saute for a minute allowing the spices to open up.
- Step 6 Add 1/2 cup of water and stir well. Add in the tamarind concentrate or vinegar and stir well again
- Step 7 Lay the the baked eggplant strips in the masala paste skin-side up. Stir gently until well coated. Increase heat to medium-high and bring to a boil.
- Step 8 Reduce heat to low, cover and simmer for 7-10 minutes or until eggplant is very soft and the masala paste has absorbed well into the egplant.