Baingan Bharta (Smoked Eggplant Mash) with Spices

A flavorful and smoky Indian vegetarian dish made with smoked eggplant, tomatoes, onions, and a blend of aromatic spices. This baingan bharta is a delicious and satisfying side dish that can be enjoyed with roti, naan, or rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

230 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.33/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

Indian

Main Ingredient:

Vegetarian•Eggs•Rice

Dietary:

Gluten-Free

Ingredients

Servings

2mediumEggplant(Choose firm, glossy eggplants)

£2.60

2mediumTomatoes(Diced)

£0.80

1mediumOnion(Finely chopped)

£0.40

1Green Chilies(Finely chopped, adjust to taste)

£0.30

1tablespoonGinger-Garlic Paste(Equal parts ginger and garlic, ground into a paste)

£0.35

1teaspoonCumin Seeds

£0.10

0.5teaspoonTurmeric Powder

£0.05

1teaspoonCoriander Powder

£0.08

0.5teaspoonGaram Masala

£0.12

2tablespoonsVegetable Oil

£0.05

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.40

To tasteSalt

£0.01

1teaspoonLemon Juice(optional, adjust to taste)

£0.05

Total Cost

£5.31

£1.33 per serving

Instructions

1.
Preheat the oven to 400°F (200°C).
2.
Prick the eggplants all over with a fork. Brush them with a little oil.
3.
Roast the eggplants in the preheated oven for 20-30 minutes, or until the skin is charred and the flesh is very soft. Alternatively, you can roast them directly over an open flame on the stovetop, turning frequently, until charred.
4.
Let the eggplants cool slightly. Then, peel off the skin and discard it. Mash the eggplant flesh with a fork or potato masher.
5.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
6.
Add the chopped onion and sauté until golden brown.
7.
Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
8.
Add the diced tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are softened and the oil starts to separate from the mixture, about 5-7 minutes.
9.
Add the mashed eggplant to the pan and mix well. Cook for another 5-7 minutes, stirring occasionally, until heated through and flavors have melded.
10.
Stir in the garam masala and lemon juice (if using).
11.
Garnish with fresh cilantro before serving.

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My Notes

Nutrition Information

Nutrition per serving (190g)

230 kcal / 962 kJ

Carbs

17g

7% of RDA

Fat

17g

24% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a smokier flavor, roast the eggplants over an open flame until the skin is completely charred. Be careful not to burn yourself.

You can add other vegetables like peas or potatoes to the baingan bharta for a richer flavor.

Adjust the amount of green chilies to your preference.

Serve hot with roti, naan, or rice.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stovetop

Tongs

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smokier flavor, roast the eggplants over an open flame until the skin is completely charred. Be careful not to burn yourself.

You can add other vegetables like peas or potatoes to the baingan bharta for a richer flavor.

Adjust the amount of green chilies to your preference.

Serve hot with roti, naan, or rice.

Leftovers can be stored in the refrigerator for up to 3 days.

Baingan Bharta (Smoked Eggplant Mash) with Spices

Ingredients

Instructions