This baingan bharta wraps with mint chutney recipe is a fun twist on the classic baigan ka bharta recipe—smoky roasted eggplant mashed up Indian-style, wrapped in soft flatbreads and paired with zesty mint chutney. Picture grilling eggplants over an open flame, stirring in spices, onions, and tomatoes, then rolling it all up into a handheld wrap. It’s perfect for casual lunches, picnics, or vegan dinner nights when you crave bold spice and comforting flavors combined with that freshness from mint chutney—the ideal balance of hot, creamy, and herbaceous.
Charred Eggplant Bharta Wraps with Fresh Mint Chutney
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Indian
Propane or charcoal grill / gas stove burner For roasting eggplants. If you don’t have either, a broiler (oven) or pan on high heat works as an alternative.
Large skillet or kadhai To sauté onions, spices, and cook the baingan bharta filling.
Mixing bowls One for chutney, one for eggplant.
Food processor or mortar and pestle To grind the nutty-sweet mint chutney.
Spatula or masher To mash roasted eggplant.
Knife and Cutting Board For chopping all fresh ingredients.
Tongs For handling hot eggplants on the grill.
For the Baingan Bharta (eggplant filling):
- 3 medium eggplants preferably tender Indian eggplants for eggplant dishes authenticity
- 1 medium onion finely chopped
- 2 large tomatoes finely chopped
- 3 garlic cloves minced
- 1- inch ginger minced
- 2 green chilies chopped (adjust to taste)
- ½ tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp vegetable oil or neutral oil
- 2 tbsp fresh cilantro chopped
For the Mint Chutney
- 1 cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 2 green chilies
- 1 garlic clove
- Juice of 1 lemon
- Salt to taste
- 2 tsp sugar or jaggery powder
- 2 –3 tbsp water or adjust for chutney consistency
For the Wraps
- 4 large whole wheat chapatis or tortillas or use bhakri, if you want a thicker rustic flatbread
- Butter or oil to warm chapatis
Garnish / Add-ins: (Optional)
- ½ cup finely sliced onions mixed with lemon juice and salt
- Thin cucumber and carrot ribbons
- A handful of salad greens lettuce or baby spinach
Roast the Eggplant
Wash and pat dry the eggplants. Prick a few holes in them so steam escapes while roasting. Roast them directly on a gas burner or grill, turning with tongs every 2–3 minutes until the skin is charred and the flesh very soft (about 15–18 minutes). Alternatively, broil in an oven for 25–30 minutes. Once done, place into a bowl and cover to let steam for 10 minutes; this helps peel off the charred skin easily.
Prepare Mint Chutney
While eggplants steam, combine mint leaves, cilantro, green chilies, garlic, lemon juice, salt, sugar, and water in a food processor. Grind to a smooth but slightly coarse paste. Taste and adjust salt or lemon if needed. Transfer to a small bowl and set aside.
Sauté the Base
Heat oil in a skillet over medium heat. Add cumin seeds and allow them to sizzle. Then add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn translucent and golden (about 5–7 minutes).
Add Tomatoes & Spices
Add turmeric, red chili powder, coriander powder, and salt. Cook for another 2 minutes, stirring so spices bloom. Then add the chopped tomatoes, and cook until they soften and the oil begins to separate (about 4–5 minutes).
Mash & Mix Eggplant
Remove peels from roasted eggplants, discarding the charred skin. Mash the flesh lightly with a masher or spatula, keeping some texture. Add the mashed eggplant to the skillet, stirring into the spice-onion-tomato mix. Cook for 4–5 minutes, stirring occasionally. Finish with garam masala and fresh cilantro.
Warm the Wraps
Heat a separate skillet lightly greased with butter or oil. Warm each chapati or bhakri for 30 seconds on each side until soft and slightly toasted.
Assemble the Wraps
Lay out a warm chapati, spread about 2 tbsp mint chutney in a line down the center. Spoon ½ cup of baingan bharta filling on top. Add optional sliced onion, cucumber ribbons, and greens. Roll up tightly into a wrap. Secure with parchment or foil if needed.
Serve
Slice each wrap in half and serve immediately. They go great with packaged chips or a bowl of vegetable soup for a full meal.
Pairings
- Cooling Raita or Yogurt Dip: Even if vegan, a plant-based raita (with almond yogurt) or cucumber raita provides a creamy, soothing contrast to the spicy eggplant filling.
- Masala Lemonade or Chaas (Spiced Buttermilk): Refreshing drinks help cool the palate.
- Light Salad: Mint-tomato-kachumber with cucumbers, onions, and carrots adds crisp contrast.
- Chickpea or rajma recipe Salad: A chilled salad of chickpeas or rajma-style beans adds protein and makes the wraps a wholesome vegan/vegetarian curry meal.
- bhakarwadi or aloo bharta inspired sides: For an adventurous twist, serve alongside a few slices of bhakarwadi or mini aloo bharta-style patties. Their crunch and potato-spice pairing elevate the soft wrap delightfully.
FAQs
1. What type of eggplant is best for baingan bharta-inspired wraps?
Indian eggplants (small and round) work wonderfully—they’re tender and have fewer seeds. But regular globe eggplants or Japanese varieties also work fine. For the most authentic eggplant dishes result, go with Indian eggplants if available.
2. Can I substitute the chapati wraps with bhakri or tortillas?
Absolutely. bhakri offers a thicker, more traditional base (especially if you’re craving bhakri recipe roots). Whole wheat tortillas are also great for convenience. Pick whichever suits your taste.
3. Is this dish vegan-friendly?
Yes! baingan bharta is naturally vegan—mashed eggplant with spices. Use oil instead of ghee, and swap yogurt-based raita with coconut or almond yogurt to maintain vegan status.
4. Can I prep the mint chutney and eggplant filling ahead of time?
Yes. You can roast and mash the eggplant filling and refrigerate it for up to 2 days. Chill the mint chutney too. When ready, warm both and assemble wraps fresh.
5. What if I want to add protein?
Consider a chickpea or rajma salad side or add grilled paneer. For vegan protein, stir a handful of cooked black chickpeas into the bharta filling right before folding into wraps—it integrates seamlessly.
