Description
Smoky roasted eggplant mashed and simmered with onions, tomatoes, green chilies, and warm Indian spices, finished with fresh cilantro for a comforting and flavorful vegetarian dish.
Ingredients
Scale
- 2 large whole eggplants (about 1.5 pounds total)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 to 2 green chilies, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat your equipment by heating a gas burner or preheating the oven to 425 degrees Fahrenheit.
- Roast the whole eggplants directly over flame or in the oven until the skin is fully charred and the flesh is very soft. Let cool, peel off the skin, and mash the pulp.
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onions and sauté until golden. Stir in garlic, ginger, and green chilies and cook for 1 minute. Add chopped tomatoes and cook until soft.
- Mix in ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well and cook briefly to release aromas.
- Add the mashed eggplant and cook for 8 to 10 minutes, stirring occasionally until flavors blend together.
- Sprinkle garam masala and chopped cilantro, stir gently, and serve hot.
Notes
- Roast the eggplant thoroughly for deep smoky flavor.
- Adjust green chilies and red chili powder to control spice level.
- The dish tastes even better the next day as flavors develop.
- Reheat gently over low heat, adding a splash of water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Baingan Bharta, roasted eggplant curry, Indian vegetarian dish, smoky eggplant recipe, North Indian cuisine