Baingan Bharta

Smoky, flavorful, and irresistibly comforting, Baingan Bharta is a classic Indian dish that transforms humble eggplant into a culinary masterpiece. This recipe captures the essence of traditional cooking as the eggplant is fire-roasted to perfection, imparting a signature charred flavor. The mashed eggplant is then simmered with a medley of aromatic spices, sautéed onions, juicy tomatoes, and a hint of fresh green chilies, creating a robust and hearty dish. Garnished with vibrant cilantro, Baingan Bharta pairs beautifully with warm rotis or fluffy steamed basmati rice, making it an ideal choice for a wholesome vegetarian meal. With its smoky undertones, bold spices, and rustic charm, this dish is a must-try for fans of authentic Indian cuisine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 whole eggplant (large)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion (finely chopped)
• 1 teaspoon ginger (grated)
• 2 cloves garlic (minced)
• 2 whole green chilies (finely chopped)
• 2 medium tomatoes (finely chopped)
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 2 tablespoons cilantro (chopped)

Directions

Step 1

Begin by washing the eggplant thoroughly. Pat it dry with a kitchen towel.

Step 2

Prick the eggplant in several places using a fork and coat with a little oil. This helps in even roasting.

Step 3

Roast the eggplant directly over the flame on a gas stove, turning frequently until the skin chars and the eggplant is soft. This should take about 10-15 minutes. Alternatively, roast in an oven at 400°F (200°C) for 40-45 minutes.

Step 4

Remove the eggplant from heat and let it cool. Once cool, peel off the charred skin. Mash the flesh and set aside.

Step 5

In a pan, heat 2 tablespoons of oil over medium heat and add cumin seeds. Allow them to crackle for a few seconds.

Step 6

Add chopped onions and sauté until they turn golden brown.

Step 7

Stir in the grated ginger, minced garlic, and chopped green chilies. Sauté for a minute until fragrant.

Step 8

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

Step 9

Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices.

Step 10

Add the mashed eggplant into the pan. Mix thoroughly with the spice onion-tomato base.

Step 11

Cook for 8-10 minutes, stirring occasionally, until the mixture is well combined and thickened.

Step 12

Sprinkle garam masala over the mixture and stir well.

Step 13

Garnish with chopped cilantro before serving.

Step 14

Serve hot with rotis or steamed basmati rice.

Nutrition Facts

Serving size	986.7 grams (986.7g)

Amount per serving	% Daily Value*
Calories	525

Total Fat 31.20g	40%
Saturated Fat 2.20g	11%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2408mg	105%
Total Carbohydrate 62.40g	23%
Dietary Fiber 27.20g	97%
Total Sugars 29.00g
Protein 10.60g	21%

Vitamin D 0IU	0%
Calcium 150mg	12%
Iron 6mg	36%
Potassium 2238mg	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.

Source of Calories

Fat: 49.0%

Protein: 7.4%

Carbs: 43.6%