Baingan Bharta or Eggplant Bharta is an easy vegan, keto and gluten-free Indian recipe. Fire-roasted and mashed eggplant is stir fried in onions, tomatoes, garlic and spices to make a very flavourful side dish.
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Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
2Medium sized Eggplants
¼cupOlive Oil
1Medium Onion, sliced
4Garlic Cloves, diced
½tspCumin Seeds
½tspChilli Powder
1Green Chilli, chopped
1sprig Fresh Cilantro, chopped
Sea Salt, to taste
1
Roast both the eggplants on an open flame. Turn when done on one side. The skins should become wrinkled and the eggplant should shrink in size and sag as it cooks from inside. Peel and mash when cool.
2
Heat oil in a skillet or fry pan and fry the onions until reddish brown. Add cumin and garlic.
3
Add tomatoes, turmeric and chilli powders and salt. Saute on medium until the tomatoes soften and the masala is cooked through.
4
Add the eggplant mash to the masala and stir fry for a few minutes.
5
Garnish with chopped green chilli and fresh cilantro.
Notes:
6
Choose plump, unwrinkled eggplants.
Take care to remove all of the skin and the burnt bits after roasting the eggplant.
Roast both the eggplants on an open flame. Turn when done on one side. The skins should become wrinkled and the eggplant should shrink in size and sag as it cooks from inside. Peel and mash when cool.
2
Heat oil in a skillet or fry pan and fry the onions until reddish brown. Add cumin and garlic.
3
Add tomatoes, turmeric and chilli powders and salt. Saute on medium until the tomatoes soften and the masala is cooked through.
4
Add the eggplant mash to the masala and stir fry for a few minutes.
5
Garnish with chopped green chilli and fresh cilantro.
Notes:
6
Choose plump, unwrinkled eggplants.
Take care to remove all of the skin and the burnt bits after roasting the eggplant.
