Low Carb Baigan Bharta
Discover the rich and smoky flavors of Low Carb Baigan Bharta, a keto-friendly twist on the traditional Indian favorite! This recipe transforms a humble eggplant into a velvety, spiced masterpiece by roasting it to perfection over an open flame or grill, achieving that signature charred taste. Infused with aromatic ingredients like garlic, ginger, and green chili, and complemented by bold spices such as turmeric and coriander, this dish is bursting with flavor while keeping the carb count low. Ready in just 45 minutes, it’s ideal for busy weeknights and perfect for serving alongside low-carb bread—or even enjoyed solo as a hearty vegetarian delight. Packed with plant-based goodness, it’s a healthy, guilt-free indulgence that satisfies all your cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Large eggplant
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 finely chopped Green chili
- 1 medium, chopped Tomato
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 0.75 teaspoons Salt
- 2 tablespoons, chopped Cilantro
Instructions
Preheat your grill or oven to 400°F (200°C).
Pierce the eggplant in multiple places using a fork. Coat the eggplant with a little oil.
Place the eggplant directly on the grill or over the gas flame, turning occasionally until the skin is charred and the eggplant is soft, about 15-20 minutes.
Once roasted, allow the eggplant to cool slightly. Carefully peel off and discard the charred skin.
Mash the eggplant pulp with a fork or potato masher and set aside.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes.
Add the chopped tomato and cook until it softens, about 3-4 minutes.
Mix in the turmeric, red chili powder, and coriander powder, stirring for 1 minute to combine the flavors.
Add the mashed eggplant and salt to the skillet. Mix well and cook for an additional 5-7 minutes, stirring occasionally.
Remove from heat and garnish with chopped cilantro.
Serve hot with a side of low-carb bread or enjoy as a standalone dish.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 32.6 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1945 mg | 41% | |
*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.
