Vegan Baingan Bharta
Dive into the rich and smoky flavors of Vegan Baingan Bharta, a plant-based twist on the classic Indian dish. This recipe celebrates roasted eggplants, whose irresistibly charred and velvety flesh forms the heart of the dish, seasoned with fragrant spices like cumin, coriander, and turmeric. Enhanced with a vibrant blend of sautéed onions, garlic, ginger, and tomatoes, this bharta delivers a bold and comforting flavor profile that pairs beautifully with rice, naan, or flatbreads. Finished with fresh cilantro and a splash of lemon juice, it’s a wholesome and aromatic meal that’s naturally vegan, gluten-free, and bursting with traditional Indian flair. Perfect for a weeknight dinner or as an impressive addition to your Indian cuisine repertoire!
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Recipe Information
Ingredients
- 2 pieces Eggplants (large)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 inch piece Ginger (grated)
- 1 piece Green chili (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro (fresh, chopped)
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast the eggplants for 30-35 minutes, turning them halfway through until the skin is charred and the flesh is soft.
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and mash the flesh using a fork or potato masher until smooth. Set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, about 5-7 minutes.
Add the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes to coat the spices evenly.
Add the mashed eggplant to the pan and mix thoroughly with the spice mixture. Cook for another 5-7 minutes, stirring occasionally, to allow the flavors to blend.
Remove the pan from heat. Stir in the fresh chopped cilantro and lemon juice, adjusting salt if necessary.
Serve warm with rice, naan, or flatbreads for a delicious, smoky, and aromatic vegan meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 42.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2778 mg | 59% | |
*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.
