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0
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minReady in -
perYield -
180
calCalories
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:
- 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.
- Let the eggplants cool, then peel off the skin and mash the pulp.
- 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.
- Add chopped tomatoes, coriander powder, turmeric, and salt to the pan. Cook until tomatoes are soft.
- 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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