Baingan Bharta

Name: Baingan Bharta
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 medium, finely chopped onion; 1 medium, finely chopped tomato; 3 cloves, minced garlic; 1 inch piece, grated ginger; 1, finely chopped green chili; 0.5 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt

Smoky roasted eggplant mashed and cooked with a flavorful blend of onions, tomatoes, and spices.

Indian⏱ 45 min✓ No common allergens

✨ Good source of fiber✨ Good source of vitamin C✨ High in sodium

Ingredients

Large eggplant1
Onion1 medium, finely chopped
Tomato1 medium, finely chopped
Garlic3 cloves, minced
Ginger1 inch piece, grated
Green chili1, finely chopped
Turmeric powder0.5 teaspoon
Cumin powder1 teaspoon
Garam masala1 teaspoon
Vegetable oil2 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste

Nutrition (per serving, makes 4)

Calories121 kcal

Protein2.3 g

Carbs14 g

Fat7.6 g

Fiber5.1 g

Sugar6.2 g

Sodium869 mg

Vitamin C12.7 mg

Iron1.1 mg

Calcium35 mg

Potassium461 mg

Estimated values.

Steps

1Roast the eggplant over an open flame or under a broiler until the skin is charred and the flesh is very soft; cool, peel, and mash the pulp.
2Heat vegetable oil in a pan over medium heat, then add chopped onion and sauté until golden brown.
3Stir in minced garlic, grated ginger, and chopped green chili, cooking for 1-2 minutes until fragrant.
4Add chopped tomato, turmeric powder, cumin powder, and salt, cooking until the tomato softens and the oil separates.
5Add the mashed eggplant to the pan, mixing it thoroughly with the onion-tomato mixture, and cook for 5-7 minutes, stirring occasionally.
6Stir in garam masala, mix well, and simmer for another 2-3 minutes, then garnish with fresh cilantro before serving.