Nut-Free Baingan Bharta

Discover the rich, smoky flavors of Nut-Free Baingan Bharta, a comforting Indian classic transformed into an allergy-friendly delight. This vegan and gluten-free recipe skips the nuts but delivers bold taste in every bite. Whole roasted eggplant is the star of this dish, imparting a velvety texture and a subtle charred essence, while fragrant spices like cumin, garam masala, and turmeric bring a deep depth of flavor. Fresh aromatics such as garlic, ginger, and green chilies elevate the dish, making it wonderfully aromatic. Perfectly paired with warm roti, naan, or steamed rice, this easy-to-follow recipe ensures a wholesome, satisfying meal in under an hour. Embrace the simplicity of Nut-Free Baingan Bharta, ideal for weeknight dinners or when you crave a healthy, flavorful option.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large eggplant (aubergine)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 inch piece ginger, minced
• 2 green chilies, finely chopped
• 2 medium tomatoes, chopped
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (coriander leaves), chopped

Directions

Step 1

Preheat your oven to 400°F (200°C). Prick the eggplant with a fork in several places and roast it directly on the oven rack for about 25-30 minutes until it is completely soft. Alternatively, you can roast it directly on an open flame for a smoky flavor.

Step 2

Once roasted, let it cool slightly and then peel off the skin. Mash the eggplant with a fork or potato masher until smooth. Set aside.

Step 3

In a large pan over medium heat, add the oil. Once hot, add the cumin seeds and let them crackle for a few seconds.

Step 4

Add the chopped onion and sauté until they turn golden brown.

Step 5

Stir in the minced garlic, ginger, and green chilies; cook for 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes, ground turmeric, ground coriander, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the masala.

Step 7

Add the mashed eggplant to the pan and mix well with the masala. Add salt and cook for another 5-7 minutes on medium heat.

Step 8

Stir in the garam masala and cook for an additional 2 minutes, allowing the flavors to meld together.

Step 9

Garnish with chopped fresh cilantro and serve hot with roti, naan, or rice.

Nutrition Facts

Serving size	938.2 grams (938.2g)

Amount per serving	% Daily Value*
Calories	545

Total Fat 31.70g	41%
Saturated Fat 2.30g	12%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2414mg	105%
Total Carbohydrate 66.00g	24%
Dietary Fiber 27.50g	98%
Total Sugars 30.40g
Protein 11.80g	24%

Vitamin D 0IU	0%
Calcium 198mg	15%
Iron 8mg	43%
Potassium 2498mg	53%

*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: 47.8%

Protein: 7.9%

Carbs: 44.3%