Can I make baingan bharta in the oven?

Yes. Roast the pricked aubergines at 220°C for 40 to 45 minutes, turning once, until collapsed. You lose some smoke, so use the coal trick at the end.

Do you add yogurt to bharta?

Some families stir in 2 or 3 tablespoons of beaten yogurt at the end for a creamier, tangier bharta. The plain onion-tomato version is the more common one.

Baingan Bharta Recipe (Pakistani, Step by Step)

Name: Baingan Bharta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Pakistani
Ingredients: 2 medium aubergines Aubergine (baingan), large round ones, about 700 g total; ¼ cup Cooking oil; 1 tsp Cumin seeds (zeera); 2 medium onions Onions, finely chopped; 4 cloves Garlic, finely chopped; 1 inch piece Ginger, finely chopped; 2 medium tomatoes Tomatoes, finely chopped; 4 Green chillies, chopped; 1 tsp Salt, adjust to taste; ½ tsp Red chilli powder; ¼ tsp Turmeric (haldi); 1 tsp Coriander powder; ¼ cup Fresh coriander (hara dhania), chopped

Method

Rub the aubergines with a few drops of oil and prick them in a few places. Put them straight on a gas flame on medium heat and keep turning with tongs until the skin is black all over and the aubergine is completely soft and slumped.
⏱ 15 min
Put the charred aubergines in a covered bowl to steam and cool a little. Peel off the burnt skin, pull off the stalk and mash the flesh roughly with a fork. Don't rinse it; you'll wash away the smoke.
⏱ 5 min
Heat the oil in a karahi on medium heat. Add the cumin, then the onions, and fry until soft and light golden.
⏱ 7 min
Add the garlic, ginger and green chillies and fry for a minute. Add the tomatoes, salt, red chilli, turmeric and coriander powder and cook until the tomatoes melt and the oil separates.
⏱ 6 min
Add the mashed aubergine and fry on medium heat, stirring and pressing, until it is thick, glossy and no longer watery.
⏱ 10 min
Stir in the coriander and serve hot.