Eggplant Aubergine Bharta

Discover the smoky, spiced delight of Eggplant Aubergine Bharta, a classic Indian dish bursting with bold flavors and vibrant aromas. This vegan and gluten-free recipe transforms roasted eggplant into a luscious, mashed masterpiece, beautifully infused with aromatic spices like turmeric, coriander, and red chili powder. The charred eggplant, combined with sautéed onions, tomatoes, garlic, ginger, and fresh cilantro, creates a dish that’s as comforting as it is flavorful. Finished with a hint of zesty lemon juice, this hearty Bharta pairs perfectly with warm naan, roti, or fluffy steamed rice. With just 15 minutes of prep and simple ingredients, it's perfect for weeknight dinners or a taste of authentic Indian cuisine at home!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces large eggplant (aubergine)
• 2 tablespoons oil (vegetable or mustard oil recommended)
• 1 medium onion, finely chopped
• 2 medium tomato, finely chopped
• 2 pieces green chilies, finely chopped
• 4 pieces garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (coriander leaves), chopped
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven or stovetop grill to 400°F (200°C).

Step 2

Pierce the skin of each eggplant in a few places with a fork, then place them directly on the grill or in the oven. Roast for 25–30 minutes, turning occasionally, until the skin is charred and the flesh is soft.

Step 3

Allow the roasted eggplants to cool slightly, then peel off the charred skin. Mash the flesh with a fork or chop it finely. Set aside.

Step 4

Heat the oil in a large skillet or pan over medium heat.

Step 5

Add the chopped onions and sauté for 4–5 minutes until golden brown.

Step 6

Add the minced garlic, ginger, and green chilies. Cook for another 1–2 minutes.

Step 7

Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil begins to separate, about 5–7 minutes.

Step 8

Add the mashed eggplant to the pan. Mix well to combine with the tomato and spice mixture.

Step 9

Season with salt and cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.

Step 10

Turn off the heat and stir in the fresh cilantro and lemon juice.

Step 11

Serve hot with roti, naan, or steamed rice. Enjoy!

Nutrition Facts

Serving size	1361.5 grams (1361.5g)

Amount per serving	% Daily Value*
Calories	608

Total Fat 30.30g	39%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2410mg	105%
Total Carbohydrate 86.10g	31%
Dietary Fiber 40.60g	145%
Total Sugars 41.60g
Protein 14.20g	28%

Vitamin D 0IU	0%
Calcium 197mg	15%
Iron 5mg	26%
Potassium 3448mg	73%

*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: 40.5%

Protein: 8.4%

Carbs: 51.1%