Baigan Bharta
Experience the authentic taste of Indian cuisine with this flavorful Baigan Bharta recipe, a smoky mashed eggplant dish infused with aromatic spices and vibrant ingredients. The eggplant is roasted to perfection—either in the oven or over an open flame for a bold, charred flavor—then combined with a tantalizing mix of sautéed onions, garlic, ginger, and green chilies. Tomatoes add a bright acidity, while a fragrant blend of turmeric, coriander, and chili powder imbues the dish with its signature warmth. Topped with fresh coriander leaves, this vegetarian masterpiece pairs wonderfully with roti, naan, or steamed rice, making it a comforting, crowd-pleasing meal. Perfect for fans of Indian cuisine or anyone looking to try a rich, plant-based dish, this Baigan Bharta is a must-have recipe in your collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large eggplant
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green chilies, chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Preheat your oven to 400°F (200°C).
Rinse the eggplant and pat it dry. Prick it all over with a fork.
Place the eggplant on a baking sheet and roast in the oven for about 30-35 minutes, turning once halfway through, until the skin is charred and the flesh is soft. Alternatively, you can roast it directly over a flame for a smoky flavor.
Once cool, peel off the charred skin and mash the eggplant flesh using a fork. Set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until they turn golden brown.
Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Mix in coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add the mashed eggplant to the pan, mix thoroughly with the spice mixture, and cook for 5 minutes, allowing the flavors to meld.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 28.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
