Baingan Bharta
Baingan Bharta is a popular Indian dish made with roasted eggplant, onions, tomatoes, and a blend of aromatic spices. This recipe is vegetarian and vegan, making it suitable for many dietary preferences. It is also a great source of fiber and antioxidants, thanks to the eggplant and other vegetables used. This dish is gluten-free as well. It is a great option for lunch or dinner.
Allergen Information: Contains Nightshade
Nutrition Facts
Per serving
Energy
70 kcal
Protein
2 g
Carbs
10 g
Fat
3 g
Fiber
5 g
Ingredients
Tomato, ripe, local
2 small (150g)
Chillies, green-2
4 number (2g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Ginger, fresh
1 tsp grated (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Egg Plant
400 gm (400g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Chopped Onion
0.5 small cup (50g)
Mustard oil
2 tsp (10g)
Instructions
Cooking Steps
Preheat the oven to 180°C. Grease the eggplant and tomatoes with oil and place it on a baking tray. Bake for 30-35 minutes until the skin is charred and the eggplant is soft.
Remove the eggplant and tomato from the oven and let it cool. Peel off the skin and mash the pulp with a fork or potato masher.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and green chilies. Sauté for 2-3 minutes until the onions turn translucent.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well.
Add the mashed eggplant and tomato pulp and mix well, ensuring the eggplant and vegetables are coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the vegetables are cooked.
Add garam masala and mix well.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.