Indian Spiced Eggplant (Baingan Bharta) Recipe

Name: Indian Spiced Eggplant (Baingan Bharta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, about 2 lbs total; 2 tablespoons canola oil; 1 1/4 teaspoons cumin seeds; 1 medium onion, finely chopped; 1 tablespoon grated ginger; 2 teaspoons grated garlic; 1/2-1 jalapeno pepper, seeded and minced (depending on how spicy you like it); 2 plum tomatoes, finely chopped; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala (optional); 1 1/2 teaspoons kosher salt; 1/2 cup frozen peas; 1/4 cup cilantro, chopped

Servings: persons

2 medium eggplants, about 2 lbs total
2 tablespoons canola oil
1 1/4 teaspoons cumin seeds
1 medium onion, finely chopped
1 tablespoon grated ginger
2 teaspoons grated garlic
1/2-1 jalapeno pepper, seeded and minced (depending on how spicy you like it)
2 plum tomatoes, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon garam masala (optional)
1 1/2 teaspoons kosher salt
1/2 cup frozen peas
1/4 cup cilantro, chopped

1
Preheat oven to 400 degrees F. Prick the eggplants all over with a fork. Place them on a foil-lined baking sheet and roast in the oven until the skin is wrinkled and the flesh is soft, 40-50 minutes. Remove the eggplant from the oven and cool. Once cool, peel off the skin and discard. Chop the eggplant flesh and set aside.
2
Heat the oil in a large skillet over medium heat. Add the cumin seeds, which will start to sputter when they hit the oil. After a few seconds, add the onion. Cook, stirring occasionally, until the onions are translucent. Add the ginger, garlic and pepper and cook another minute until fragrant. Stir in the tomatoes, turmeric, garam masala and salt and cook until tomatoes start to soften, 4-5 minutes. If the mixture gets too dry, add a tablespoon of water.
3
Add the chopped eggplant with any juices to the spice mixture and stir to combine well. Stir in the peas, then cover and cook another 6-7 minutes until the flavors are melded and peas are heated through. Adjust seasoning to taste. Stir in the cilantro just before serving.
4
Serve with Indian naan bread or basmati rice (I like brown basmati rice) and Greek yogurt. The tanginess of the yogurt nicely balances the smoky flavor of the eggplant.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium eggplants, about 2 lbs total, 2 tablespoons canola oil, 1 1/4 teaspoons cumin seeds, 1 medium onion, finely chopped, and more.

Yes, Indian Spiced Eggplant (Baingan Bharta) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Spiced Eggplant (Baingan Bharta)

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