Baingan Bharta
Baingan Bharta is a smoky, spicy delight that warms the soul and fills your kitchen with enticing aromas. I love how the roasted eggplant adds a depth of fla...
I’ll never forget the first time I tasted Baingan Bharta at a friend’s house.
The smoky flavor of the roasted eggplant blended with the spices just blew my mind!
This dish is not just about taste; it’s about nourishing yourself with vibrant, whole foods.
A tip I’ve learned is to really let the eggplant get charred; it adds this incredible depth that makes all the difference.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh, organic vegetables whenever I can. The eggplant is the star here, and it really shines when it's roasted well. If you're not a fan of spicy, you can skip the green chilies or just use a pinch of red chili powder instead. And don’t forget, the lemon juice adds such a nice touch!
Tips & Notes
- •I love to serve mine with warm naan or steamed basmati rice for that perfect comfort meal.
- •Try adding a dollop of coconut yogurt on top for a creamy finish!
Recipe Variations
- •Sometimes I’ll throw in some chopped bell peppers for extra crunch and color.
- •You can also make it smoky by adding a dash of liquid smoke if you want that barbecue flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to a month; just defrost and reheat when you're ready to enjoy again!
Frequently Asked Questions
Can I make this in advance?
Absolutely! It tastes even better the next day after all the flavors have had time to blend. Just store it in an airtight container in the fridge.
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Baingan Bharta is a smoky, spicy delight that warms the soul and fills your kitchen with enticing aromas. I love how the roasted eggplant adds a depth of fla...
Ingredients
Instructions
- 1
Preheat your oven to 450°F (230°C). Poke holes in the eggplant with a fork, then place it directly on the oven rack. Roast for about 30-40 minutes until the skin is charred and the flesh is soft.
- 2
Once roasted, let the eggplant cool for a few minutes. Then peel off the skin and mash the flesh with a fork or potato masher. Set aside.
- 3
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 4
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- 5
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 2-3 minutes until fragrant.
- 6
Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5-7 minutes.
- 7
Gently fold in the roasted eggplant mash and cook for another 5-10 minutes, letting all the flavors meld together.
- 8
Stir in the garam masala and lemon juice. Remove from heat and garnish with fresh cilantro.
- 9
Serve hot with your favorite flatbread or rice. Enjoy the journey of flavors!
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