Baigan Bharta

Indulge in the smoky, flavorful delight of Baigan Bharta, a classic Indian dish showcasing roasted eggplant blended with aromatic spices. This vegetarian favorite features a perfectly charred and mashed eggplant, roasted either in the oven or directly over an open flame for an irresistibly smoky depth. Sautéed onions, garlic, ginger, and green chilies are combined with vibrant tomatoes and a medley of warming spices like coriander, turmeric, and red chili powder, creating a rich and savory base. Finished with a sprinkle of fresh coriander leaves, this dish is a perfect accompaniment to soft rotis, buttery naan, or fluffy steamed rice. With simple ingredients and a cooking method that highlights texture and flavor, Baigan Bharta is a must-try recipe for every home cook. Perfect for family dinners or festive gatherings, it’s a delicious way to enjoy eggplant like never before!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large eggplant
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 green chilies, chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the eggplant and pat it dry. Prick it all over with a fork.

Step 3

Place the eggplant on a baking sheet and roast in the oven for about 30-35 minutes, turning once halfway through, until the skin is charred and the flesh is soft. Alternatively, you can roast it directly over a flame for a smoky flavor.

Step 4

Once cool, peel off the charred skin and mash the eggplant flesh using a fork. Set aside.

Step 5

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 6

Add chopped onions and sauté until they turn golden brown.

Step 7

Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until the raw smell disappears.

Step 8

Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 9

Mix in coriander powder, turmeric powder, red chili powder, and salt. Stir well.

Step 10

Add the mashed eggplant to the pan, mix thoroughly with the spice mixture, and cook for 5 minutes, allowing the flavors to meld.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	926.4 grams (926.4g)

Amount per serving	% Daily Value*
Calories	510

Total Fat 31.00g	40%
Saturated Fat 2.20g	11%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2403mg	104%
Total Carbohydrate 59.30g	22%
Dietary Fiber 24.10g	86%
Total Sugars 28.60g
Protein 11.60g	23%

Vitamin D 0IU	0%
Calcium 152mg	12%
Iron 6mg	35%
Potassium 2336mg	50%

*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.

Source of Calories

Fat: 49.6%

Protein: 8.2%

Carbs: 42.2%