Baigan Bharta
Baigan Bharta is a delicious Indian dish made with roasted eggplant, onions, tomatoes, and a blend of aromatic spices. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It's an excellent source of fiber and antioxidants, thanks to the eggplant and other vegetables. You can serve Baigan Bharta with roti, naan, or rice for a wholesome meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
52 kcal
Protein
1 g
Carbs
8 g
Fat
1 g
Fiber
3 g
Ingredients
Onion Finely Chopped
0.5 medium cup (75g)
Chopped Green Chilli
1 tsp (5g)
Cumin seeds
1 tsp (1.5g)
Ginger Paste
1 tsp (2.5g)
Garlic paste
1 tsp (2.5g)
Turmeric powder
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Olive Oil
1 tsp (5g)
Common salt
1 tsp (5g)
Eggplant
1 medium size (200g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Tomato
1 cup (200g)
Instructions
Cooking Steps
Wash the eggplant and pat it dry. Cut it into quarters and brush each piece with a little oil.
Heat a non-stick pan over medium heat. Add the eggplant pieces and let them cook for 4-5 minutes on each side or until they are soft and slightly charred.
Remove the eggplant pieces from the pan and let them cool. Once they are cool enough to handle, remove the skin and mash the flesh with a fork or potato masher.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and green chilies. Cook for 3-4 minutes until the tomatoes turn mushy.
Add turmeric powder, coriander powder, garam masala, and salt. Stir well.
Add the mashed eggplant and mix well with the masala. Cook for 5-7 minutes until everything is well combined and heated through.
Garnish with cor
NotesServings Prepared: 4 Serving Size: 1 cup