Soy-Free Baigan Bharta
Elevate your taste buds with this flavorful, soy-free twist on the classic Indian dish, Baigan Bharta. Perfectly charred eggplant is roasted to smoky perfection, then mashed and simmered with aromatic spices like cumin, garam masala, and turmeric. A hearty mix of onions, tomatoes, and fresh green chili ensures each bite is bursting with bold, vibrant flavors. Finished with a refreshing squeeze of lemon juice and a garnish of cilantro, this dish is a versatile gluten-free delight, ideal as a companion to warm naan, soft roti, or fragrant steamed rice. With its easy-to-follow preparation and rich depth of flavor, this Soy-Free Baigan Bharta is bound to steal the spotlight at your dinner table—balancing wholesome, plant-based goodness with irresistible traditional charm.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
- 0.5 lemon, juiced
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplant and prick it in several places using a fork. Place it on a baking tray and roast in the oven for about 30-35 minutes, turning midway through cooking until the skin is charred and the flesh is soft.
Alternatively, roast the eggplant directly over a gas flame, turning occasionally, until the skin is blackened and flesh is tender.
Once cooked, remove from the oven or flame, let it cool slightly, then peel off the charred skin. Mash the pulp thoroughly in a bowl.
Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Stir in the ginger and garlic paste. Cook for a minute until the raw smell disappears.
Add chopped tomatoes and green chili. Cook until the tomatoes turn soft and the oil separates.
Mix in the turmeric powder, red chili powder, garam masala, and salt. Stir well.
Add the mashed eggplant into the pan. Mix thoroughly to blend the eggplant with the spices.
Cook for another 5-7 minutes, allowing the eggplant to absorb all the flavors.
Finish by adding lemon juice and chopped cilantro. Stir well to combine.
Serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 26.8 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2265 mg | 48% | |
*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.
