Baingan Bharta (eggplant And Tomato Curry)

Baingan Bharta is a popular Afghan dish made with roasted eggplant and tomatoes, seasoned with aromatic spices. It's a flavorful and comforting curry that is perfect to enjoy with naan or rice.

Baingan Bharta (eggplant And Tomato Curry)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
  2. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are soft and translucent.
  3. Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates from the masala.
  4. Add the mashed eggplant and mix well. Cook for 5-7 minutes, stirring occasionally.
  5. Sprinkle garam masala and garnish with fresh cilantro. Serve hot with naan or rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
15g
Protein
3g
Fat
9g

Supplies

Baking sheet Pan Spatula

Tools

Oven Knife Cutting board

Serving suggestions

Baingan Bharta is best served hot with naan bread, roti, or steamed rice.

Tips & tricks

For a smoky flavor, you can roast the eggplants directly over an open flame until the skin is charred.

Cost

$10