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Baigan Bhartha Eggplant Aubergine Recipe

Experience the fiery delight of Baingan Bhartha, a classic Indian vegetarian eggplant curry! This recipe elevates the traditional dish with a few modern twists, resulting in a smoky, flavorful masterpiece. Perfectly charred eggplant is combined with aromatic spices and succulent tomatoes for a curry that's both comforting and exciting. Serve it over fluffy rice or with your favorite Indian bread for a truly unforgettable meal.

Prep Time 20 mins
Cook Time 40 mins
Calories 241.5 kcal
Protein 12g
Rating 4.0 (3 Reviews)
Baigan Bhartha Eggplant Aubergine 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baigan Bhartha Eggplant Aubergine

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How to Make Baigan Bhartha Eggplant Aubergine

  1. Preheat your grill to medium-high heat. Prick 1 large eggplant (about 1 pound) all over with a fork.
  2. Place the eggplant directly on the grill grates. Cook, turning frequently, until the skin is charred and the eggplant is completely soft (about 15-20 minutes).
  3. Once cool enough to handle, scoop out the eggplant flesh, discarding the charred skin.
  4. Roughly chop the eggplant pulp.
  5. Heat 2 tablespoons of ghee or oil in a large pan or pot over medium heat. Add 1 teaspoon of cumin seeds and sauté until fragrant (about 30 seconds).
  6. Add 1 medium onion, finely chopped, and sauté until golden brown (about 5-7 minutes).
  7. Stir in 1 inch ginger and 2 cloves garlic, minced, and cook for 3 minutes.
  8. Add 1 (28 ounce) can of crushed tomatoes, 1-2 green chilies (finely chopped, adjust to taste), 1 teaspoon red chili powder, ½ teaspoon garam masala, and ½ teaspoon salt.
  9. Simmer on low heat for 10 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly.
  10. Add the chopped eggplant pulp and stir well to combine.
  11. Cook for another 5 minutes, allowing the flavors to meld.
  12. Stir in ½ cup frozen peas and cook until heated through (about 2 minutes).
  13. Garnish with 2 tablespoons of chopped fresh coriander leaves.
  14. Serve hot with roti, naan, phulka, chapathi, or paratha.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

63g

Fat

30g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Appetizers Vegetables Asian Indian Vegetarian Dips Spreads Stove Top Dietary Spicy Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Onions Taste Mood Equipment Grilling