Smoky Eggplant Curry (baingan Bharta)

Smoky Eggplant Curry, also known as Baingan Bharta, is a classic Punjabi dish that is bursting with flavor. This dish is made with roasted eggplant, tomatoes, and aromatic spices, creating a rich and smoky curry that is perfect to be enjoyed with naan or rice.

Smoky Eggplant Curry (baingan Bharta)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, finely 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
  • 2 tablespoons oil
  • Fresh cilantro leaves for garnish
  • Salt to taste

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 onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
  3. Add the tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
  4. Stir in the mashed eggplant and cook for 5-7 minutes, allowing the flavors to meld together.
  5. Sprinkle garam masala and garnish with fresh cilantro leaves before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
5g
Fat
12g

Supplies

Baking sheet Pan Spatula Knife Cutting board

Tools

Oven Stovetop

Serving suggestions

Serve the Smoky Eggplant Curry with warm naan bread or steamed basmati rice.

Tips & tricks

For an extra smoky flavor, you can also roast the eggplants directly over an open flame on a gas stove.

Cost

$10