Baingan Bharta
Delve into the smoky, comforting flavors of Baingan Bharta, a classic Indian dish that transforms humble eggplant into a flavorful culinary masterpiece. This recipe features fire-roasted eggplant, mashed to perfection and infused with the aromatics of sautéed onions, garlic, ginger, and green chilies. A vibrant blend of ground spices—coriander, turmeric, red chili powder, and garam masala—enhances its rich, earthy profile, while ripe tomatoes add a touch of tangy sweetness. Garnished with fresh cilantro, this vegetarian delicacy pairs beautifully with hot rotis or fragrant basmati rice, making it a wholesome and satisfying choice for a hearty meal. Perfect for those seeking authentic Indian flavors, this gluten-free and vegan-friendly dish is a must-try for fans of bold, smoky, and savory fare.
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Recipe Information
Ingredients
- 1 whole eggplant (large)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped)
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 2 whole green chilies (finely chopped)
- 2 medium tomatoes (finely chopped)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 2 tablespoons cilantro (chopped)
Instructions
Begin by washing the eggplant thoroughly. Pat it dry with a kitchen towel.
Prick the eggplant in several places using a fork and coat with a little oil. This helps in even roasting.
Roast the eggplant directly over the flame on a gas stove, turning frequently until the skin chars and the eggplant is soft. This should take about 10-15 minutes. Alternatively, roast in an oven at 400°F (200°C) for 40-45 minutes.
Remove the eggplant from heat and let it cool. Once cool, peel off the charred skin. Mash the flesh and set aside.
In a pan, heat 2 tablespoons of oil over medium heat and add cumin seeds. Allow them to crackle for a few seconds.
Add chopped onions and sauté until they turn golden brown.
Stir in the grated ginger, minced garlic, and chopped green chilies. Sauté for a minute until fragrant.
Add finely chopped tomatoes and cook until they become soft and the oil begins to separate.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices.
Add the mashed eggplant into the pan. Mix thoroughly with the spice onion-tomato base.
Cook for 8-10 minutes, stirring occasionally, until the mixture is well combined and thickened.
Sprinkle garam masala over the mixture and stir well.
Garnish with chopped cilantro before serving.
Serve hot with rotis or steamed basmati rice.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 29.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2238 mg | 48% | |
*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.
