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Baingan Bharta

Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 large eggplant (about 1-1.5 lbs or 450-700g)
 2 tablespoons vegetable oil
 1 medium onion, finely chopped
 2 medium tomatoes, finely chopped
 1 teaspoon ginger, minced
 1 teaspoon garlic, minced
 2 green chilies, finely chopped (adjust to taste)
 1/2 teaspoon turmeric powder
 1 teaspoon coriander powder
 1/2 teaspoon cumin powder
 1/2 teaspoon garam masala
 Salt to taste
 Fresh cilantro (coriander leaves), chopped for garnish
1

Roast the Eggplant:

Pierce the eggplant with a fork several times. Roast it over an open flame or in a preheated oven at 400°F (200°C) until the skin is charred and the inside is tender, about 15-20 minutes on the stove or 35-40 minutes in the oven. Turn occasionally for even roasting.
Once cooked, let it cool, peel off the charred skin, and mash the pulp.

2

Prepare the Bharta:

Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger, garlic, and green chilies. Sauté for another 2-3 minutes.
Stir in the tomatoes, turmeric, coriander, cumin, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add the mashed eggplant to the pan. Mix well and cook for 8-10 minutes, stirring occasionally.
Sprinkle garam masala over the mixture and cook for another 2 minutes.

3

Garnish and Serve:

Garnish with fresh cilantro. Serve hot with roti, naan, or paratha.

Nutrition Facts

0 servings

Serving size

170g

Amount per serving
Calories200
% Daily Value *
Total Fat 7g9%
Sodium 300mg14%
Total Carbohydrate 25g10%

Dietary Fiber 6g22%
Total Sugars 10g
Protein 3g

* The % Daily Value (DV) 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.