Eggplant Aubergine Bharta
Discover the smoky, spiced delight of Eggplant Aubergine Bharta, a classic Indian dish bursting with bold flavors and vibrant aromas. This vegan and gluten-free recipe transforms roasted eggplant into a luscious, mashed masterpiece, beautifully infused with aromatic spices like turmeric, coriander, and red chili powder. The charred eggplant, combined with sautéed onions, tomatoes, garlic, ginger, and fresh cilantro, creates a dish that’s as comforting as it is flavorful. Finished with a hint of zesty lemon juice, this hearty Bharta pairs perfectly with warm naan, roti, or fluffy steamed rice. With just 15 minutes of prep and simple ingredients, it's perfect for weeknight dinners or a taste of authentic Indian cuisine at home!
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Recipe Information
Ingredients
- 2 pieces large eggplant (aubergine)
- 2 tablespoons oil (vegetable or mustard oil recommended)
- 1 medium onion, finely chopped
- 2 medium tomato, finely chopped
- 2 pieces green chilies, finely chopped
- 4 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (coriander leaves), chopped
- 1 tablespoon lemon juice
Instructions
Preheat your oven or stovetop grill to 400°F (200°C).
Pierce the skin of each eggplant in a few places with a fork, then place them directly on the grill or in the oven. Roast for 25–30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Allow the roasted eggplants to cool slightly, then peel off the charred skin. Mash the flesh with a fork or chop it finely. Set aside.
Heat the oil in a large skillet or pan over medium heat.
Add the chopped onions and sauté for 4–5 minutes until golden brown.
Add the minced garlic, ginger, and green chilies. Cook for another 1–2 minutes.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil begins to separate, about 5–7 minutes.
Add the mashed eggplant to the pan. Mix well to combine with the tomato and spice mixture.
Season with salt and cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Turn off the heat and stir in the fresh cilantro and lemon juice.
Serve hot with roti, naan, or steamed rice. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 41.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 3507 mg | 75% | |
*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.
