Dairy-Free Baigan Bharta
Delight in the smoky, robust flavors of Dairy-Free Baigan Bharta, a plant-based twist on the classic Indian dish. This recipe transforms roasted eggplants—charred to perfection in the oven—into a luscious, spiced mash sautéed with fragrant cumin, onions, garlic, and a medley of traditional spices like turmeric, coriander, and garam masala. The slow roasting process deepens the eggplant’s natural sweetness, while fresh cilantro and a splash of lemon juice provide a bright, zesty finish. With its dairy-free, vegan-friendly profile and bold, authentic taste, this Baigan Bharta is perfect served alongside warm roti, fluffy naan, or a bowl of steaming rice. Quick to prepare yet rich in flavor, it’s an ideal option for those seeking a comforting meal that doesn’t compromise on taste or dietary preferences.
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Recipe Information
Ingredients
- 2 whole Large Eggplants
- 2 tablespoons Olive Oil
- 1 large Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 medium Green Chili
- 2 large Tomatoes
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 1 tablespoon Lemon Juice
Instructions
Preheat your oven to 400°F (200°C). Place the eggplants on a baking tray and prick them with a fork or a knife several times.
Roast the eggplants in the preheated oven for 30-40 minutes, turning halfway, until the skin is charred and the flesh is soft.
While the eggplants are roasting, finely chop the onion, garlic, ginger, green chili, and tomatoes.
Once the eggplants are done, allow them to cool slightly. Peel off the charred skin and mash the flesh with a fork.
Heat olive oil in a large pan over medium heat. Add cumin seeds and sauté until they begin to sizzle.
Add the chopped onions and cook until they turn golden brown.
Stir in the garlic, ginger, and green chili. Sauté for 2-3 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well-blended.
Add the mashed eggplant and mix well with the spice mixture. Cook for another 5-7 minutes, allowing the flavors to meld together.
Sprinkle in the garam masala and mix again. Adjust seasoning if necessary.
Turn off the heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 46.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3740 mg | 80% | |
*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.
