Dairy-Free Baingan Bharta
Dairy-Free Baingan Bharta is a vibrant and smoky Indian dish that transforms humble roasted eggplant into a flavorful masterpiece. This vegan-friendly recipe features fire-roasted eggplants, gently mashed and infused with aromatic spices like cumin, coriander, and turmeric, alongside the warmth of ginger, garlic, and a hint of chili for heat. The rich tomato base perfectly complements the natural smokiness of the eggplant, creating a layered and satisfying flavor profile. Finished with fresh cilantro and a splash of citrusy lemon juice, this dish pairs beautifully with roti, naan, or steamed basmati rice. With no dairy in sight, it’s a wholesome, allergen-friendly option that’s perfect for anyone looking for plant-based comfort food with a traditional Indian twist.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon ginger, minced
- 3 garlic cloves, minced
- 1 green chili, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 450°F (230°C).
Prick the eggplants all over with a fork. Brush them with some vegetable oil and place on a baking sheet.
Roast in the preheated oven for about 30-40 minutes, turning halfway through, until the eggplants are soft and the skins are charred.
Allow the roasted eggplants to cool. Once cool, peel off the skin and mash the pulp in a bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add the chopped onion and sauté until golden brown.
Add the minced ginger, garlic, and green chili. Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
Stir in the ground cumin, coriander, turmeric, red chili powder, and salt. Cook for 2 minutes.
Add the mashed eggplant pulp to the pan. Mix well to combine everything.
Cook the mixture for about 10 minutes, stirring occasionally, to let the flavors meld together.
Adjust seasoning if necessary.
Garnish with chopped fresh cilantro and a splash of lemon juice before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 39.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3294 mg | 70% | |
*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.
