Eggplant Bharta
Smoky, flavorful, and bursting with traditional Indian spices, Eggplant Bharta is a rustic dish that celebrates the humble eggplant like no other. This classic recipe begins by fire-roasting whole eggplants until their skin is irresistibly charred, infusing the flesh with a deep, smoky flavor. Mashed to perfection, the eggplant is then sautéed with cumin seeds, onions, garlic, ginger, and a medley of vibrant spices like turmeric, coriander, and red chili powder. Juicy tomatoes and a squeeze of fresh lemon juice add brightness, while a sprinkle of chopped cilantro provides a refreshing, herby finish. Perfectly paired with warm naan, roti, or steamed rice, this eggplant bharta is an authentic, hearty vegetarian dish that’s quick to prepare yet rich in complexity. Discover this irresistible combination of smoky and spicy flavors that makes Eggplant Bharta a beloved choice in Indian cuisine!
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Recipe Information
Ingredients
- 2 pieces Large eggplants (aubergines)
- 2 tablespoons Cooking oil (vegetable or mustard oil)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 piece Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
Instructions
Wash the eggplants and pat them dry. Prick the skin of each eggplant a few times with a fork.
Roast the eggplants directly over an open flame or under a broiler until the skin is charred and the flesh becomes soft, turning occasionally. This should take about 10-15 minutes.
Once roasted, transfer the eggplants into a bowl and cover with a lid or plastic wrap. Let them cool for 5-7 minutes to make peeling easier.
Peel off the charred skin of the eggplants and discard. 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 cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions and sauté until they turn golden brown, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 5-7 minutes.
Add the mashed eggplant to the pan and mix well to combine with the spiced tomato mixture. Cook for 5 more minutes, stirring occasionally to allow the flavors to meld together.
Turn off the heat and stir in the chopped cilantro and lemon juice.
Serve warm with naan, roti, or steamed rice.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 44.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3130 mg | 67% | |
*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.
