Vegan Baigan Bharta
Indulge in the smoky, aromatic flavors of Vegan Baigan Bharta, a classic Indian dish reimagined for a plant-based lifestyle. This recipe features fire-roasted eggplants, whose charred skin adds an irresistible depth of flavor, mashed and simmered with fragrant spices like cumin, garam masala, and turmeric. A medley of onions, garlic, ginger, and tomatoes infuses this dish with layers of complexity, while fresh cilantro provides the perfect finishing touch. Ready in just under an hour, this wholesome baigan bharta is gluten-free, dairy-free, and pairs perfectly with vegan rotis or steaming basmati rice. Whether you’re looking for a comforting weeknight meal or an authentic Indian dish to impress your guests, this smoky vegan eggplant curry is a must-try recipe!
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Recipe Information
Ingredients
- 2 Large Eggplant
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin Seeds
- 1 large Onion
- 4 Garlic Cloves
- 1 inch piece Ginger
- 1 Green Chili
- 2 large Tomato
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 0.25 cup Fresh Cilantro
Instructions
Preheat your oven to 425°F (220°C).
Carefully prick the eggplants with a fork and place them on a baking sheet lined with foil. Roast the eggplants in the oven for about 30 minutes, turning occasionally, until they are tender and charred on all sides.
While the eggplants are roasting, finely chop the onion, garlic, ginger, and green chili.
Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
Add the chopped onions to the pan and sauté until golden brown.
Add garlic, ginger, and green chili and sauté for another 2 minutes until the raw aroma disappears.
Chop the tomatoes and add them to the pan. Cook until the tomatoes become soft and mushy.
Add turmeric powder, red chili powder, and salt. Stir to combine.
Once the eggplants are roasted, allow them to cool slightly, then peel off the charred skin. Mash the flesh with a fork.
Add the mashed eggplant to the pan with the onion-tomato mixture. Stir well to combine.
Cook for about 10 minutes on medium heat, stirring occasionally, until the mixture is well combined.
Add garam masala and adjust salt if needed. Stir and cook for another 2 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with vegan rotis or rice.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 68.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3708 mg | 79% | |
*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.
