Warm Indian Eggplant Dip Baigan Ka Bharta
Experience the bold and smoky flavors of *Baigan Ka Bharta*, a traditional warm Indian eggplant dip that’s a true testament to the art of slow roasting. This recipe begins with fire-roasting whole eggplants until their skin chars, imparting a deep, smoky essence to the creamy flesh. The mashed eggplant is then simmered in a fragrant blend of cumin-infused oil, sautéed onions, garlic, ginger, and fiery green chili, along with plump tomatoes that create a rich, spiced base. Finished with fresh cilantro and a splash of tangy lemon juice, this versatile dish pairs beautifully with naan, roti, or crunchy vegetable sticks. Ready in just 45 minutes, this flavorful vegan and gluten-free recipe is perfect as an appetizer, dip, or side dish. Dive into the irresistible taste of this comforting Indian classic!
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Recipe Information
Ingredients
- 2 pieces Large eggplant (aubergine)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 pieces Large onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 pieces Green chili, finely chopped
- 2 pieces Tomatoes, finely chopped
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 1 tablespoon Fresh lemon juice
Instructions
Preheat the oven or stovetop grill to high heat. Pierce the eggplants all over with a fork, then place them directly over the flame or in the oven to roast them. Turn occasionally until the skin is charred and the flesh is soft, about 15-20 minutes.
Once roasted, allow the eggplants to cool slightly, then peel off their charred skin. Mash the eggplant pulp and set it aside.
In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds, and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes break down and form a thick sauce, about 5-7 minutes.
Mix in the mashed eggplant and cook for another 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Remove from heat and stir in the fresh cilantro and lemon juice.
Serve warm with naan, roti, or as a dip with pita bread or vegetable sticks.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 42.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3546 mg | 75% | |
*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.
