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  • 180
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main
  • Allergens:
  • Seasons:all
  • Cuisines:
  • Courses:dinner

Recipe Description

Baingan Bharta is a flavorful, smoky Indian dish made by roasting eggplants until charred and then mashing them with aromatic spices. This vegan version ensures a comforting and hearty meal, perfect for any day of the year. The blend of onions, tomatoes, and spices with the smoky eggplant creates a deliciously rich and savory dish that’s both nutritious and satisfying.

Ingredients

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons chopped cilantro for garnish
  • 1 green chili, finely chopped (optional)

Steps:

  1. Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and roast on a baking sheet until the skin is blackened and the inside is soft, about 25-30 minutes.
  2. Let the eggplants cool, then peel off the skin and mash the pulp.
  3. Heat olive oil in a pan over medium heat. Add cumin seeds, and once they start to pop, add garlic and onions. Sauté until onions are golden brown.
  4. Add chopped tomatoes, coriander powder, turmeric, and salt to the pan. Cook until tomatoes are soft.
  5. Add mashed eggplant, chopped green chili (if using), and garam masala to the pan. Mix well and cook for another 8-10 minutes, stirring frequently.

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