vegetables
vegan
roasted
everyday
main course
creamy
Indian
all seasons
Hot
Indian Baingan Bharta (Smoky Roasted Eggplant Curry)
Difficulty
medium
Time
1h 10m
Price Category
cheap
Calories
Low
Baingan Bharta is a classic and flavorful Indian dish made from smoky roasted eggplant cooked with a spicy tomato and onion base. This vegetarian curry is incredibly rich and aromatic, making it a perfect choice for a hearty lunch or dinner. Traditionally, the eggplant is roasted over an open flame, which imparts a deep, smoky flavor, but it can also be prepared in an oven. Serve it with fresh naan bread, roti, or rice, and enjoy this authentic Indian taste!
ingredients
Steps
Roast Eggplant
Prick the eggplants in several places with a fork. Roast them directly over an open flame (gas burner or grill), turning frequently, until the skin is charred and the flesh is completely soft, about 15-20 minutes. Alternatively, roast in a preheated oven at 200°C (400°F) for 30-40 minutes until soft. Let them cool, then peel the skin and roughly mash the flesh with a fork.
Prepare Base
In a large pan or wok, heat 4 tbsp of vegetable oil over medium heat. Add the whole cumin seeds and sauté for 30 seconds until fragrant. Add the finely chopped onions and cook until golden brown, about 8-10 minutes.
Add Spices & Tomatoes
Add the grated ginger, minced garlic, and chopped green chilies. Sauté for another 1-2 minutes until fragrant. Then add the finely chopped tomatoes, ground turmeric, ground coriander, and salt. Cook over medium heat, stirring frequently, until the tomatoes soften and the oil separates from the mixture, about 8-10 minutes.
Combine & Serve
Add the mashed roasted eggplant to the pan. Mix well with the spiced base and cook for another 5-7 minutes to allow the flavors to meld. If it's too thick, you can add a splash of water. Finally, stir in the garam masala and half of the fresh coriander. Serve hot, garnished with the remaining coriander, alongside naan bread, roti, or rice.
Extra Tips
► For the best smoky flavor, roast the eggplant over an open flame, gas burner, or grill until the skin is charred and the flesh is soft.
► If you don't have fresh tomatoes, you can use half a can (200g) of chopped canned tomatoes instead.
► Garnish the curry with fresh coriander before serving; it enhances the flavors and adds freshness.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 95 kcal | 238 kcal |
| Protein | 2g | 5g |
| Fat | 6g | 15g |
| Carbohydrate | 9g | 23g |
| Fiber | 4g | 10g |
| Sugar | 5g | 13g |