For a smokier flavor, roast the eggplant directly over an open flame on your stovetop, turning occasionally, until the skin is charred and the eggplant is soft. Be sure to do this in a well-ventilated area. If you don't have ginger garlic paste, you can substitute with 1 teaspoon of minced ginger and 2 cloves of minced garlic. Adjust the amount of jalapeno pepper to your spice preference. For a milder dish, remove the seeds and membranes before chopping. Garnish generously with cilantro for a fresh, vibrant finish. A squeeze of lemon juice can also brighten the flavors.
Baingan Bharta (Eggplant Curry)
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS1.5K
Smoky eggplant transforms into a vibrant, flavorful curry in this simplified take on Baingan Bharta. Served with warm naan or fluffy rice, this dish is a celebration of Indian flavors that's surprisingly easy to create.
Ingridients
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Nutrition
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Carbohydrate15 g
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Cholesterol2 mg
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Fiber6 g
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Protein4 g
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Saturated Fat2 g
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Sodium739 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat oven to 450 degrees F (230 degrees C).
02 Step
Recipe View 30 mins Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
03 Step
Recipe View 5 mins Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
04 Step
Recipe View 16 mins Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
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Brennon Vonrueden
Jan 16, 2025This recipe was so easy to follow and the Baingan Bharta turned out amazing! My family loved it.
Leslie Schneider
Aug 7, 2024I didn't have jalapeno so I used a pinch of red pepper flakes instead. It still had a nice kick!
Alanna West
Feb 21, 2024This is now a staple in our house. So much better than takeout!
Dakota Skiles
Feb 3, 2024I roasted the eggplant over an open flame as suggested and it made a huge difference in the flavor. So delicious!