Smoky Baingan Bharta
This Smoky Baingan Bharta is a flavorful Indian eggplant dish that’s smoky, creamy, and packed with aromatic spices. Perfect for a comforting meal, it’s vegan, gluten-free, and pairs beautifully with roti or rice!
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Servings: 4
Calories: 120kcal
Ingredients
- 1 large eggplant about 500g
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1- inch ginger minced
- 1-2 green chilies finely chopped
- 2 medium tomatoes finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Roast the eggplant for 40-45 minutes until charred and soft. Let it cool, peel the skin, and mash the flesh.
- Cook Aromatics: Heat oil in a pan. Add cumin seeds, then sauté onions until golden. Add garlic, ginger, and green chilies. Cook for 1-2 minutes.
- Add Tomatoes and Spices: Stir in tomatoes, turmeric, coriander powder, and salt. Cook until the mixture thickens.
- Combine with Eggplant: Add the mashed eggplant and mix well. Cook for 5-7 minutes. Sprinkle garam masala and cilantro.
- Serve: Garnish with extra cilantro and serve hot with roti or rice.
Notes
- Spice Level: Adjust the number of green chilies to control the heat.
- Roasting Tip: For extra smokiness, roast the eggplant directly over a flame.
- Make Ahead: The dish tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 2 months.
- Add-Ins: Feel free to add peas or bell peppers for extra texture.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g