Baingan Bharta (Oven Roasted Eggplant)

Name: Baingan Bharta (Oven Roasted Eggplant)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 2 medium eggplants; 2 tablespoons canola oil; 1-¼ teaspoons cumin seeds; 1 medium onion; 1 tablespoon grated ginger; 2 teaspoons grated garlic; ½-1 green chilis (can use jalapeño or serrano pepper); 2 plum tomatoes; ½ teaspoon Turmeric; ½ teaspoon garam masala; 1 ½ teaspoons kosher salt; ½ cup frozen peas; ¼ cup cilantro

User Reviews

4.8

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
161 kcal
Course
Main Course
Cuisine
Indian

Baingan Bharta (Oven Roasted Eggplant)

Kaitlin Farley

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Baingan bharta is an eggplant dish that’s a staple on most Indian restaurant menus. Here's how to make this delicious roasted eggplant at home.

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Ingredients

Servings

2 medium eggplants, about 2 lbs. total
2 tablespoons canola oil
1-¼ teaspoons cumin seeds
1 medium onion, finely chopped
1 tablespoon grated ginger
2 teaspoons grated garlic
½-1 green chilis (can use jalapeño or serrano pepper), seeded and minced (depending on how spicy you want it)
2 plum tomatoes, finely chopped
½ teaspoon Turmeric
½ teaspoon garam masala
1 ½ teaspoons kosher salt
½ cup frozen peas
¼ cup cilantro, chopped

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Instructions

Preheat oven to 400 degrees F. Prick the eggplants all over with a fork. Place them on a foil-lined baking sheet and roast in the oven until the skin is wrinkled and the flesh is soft, 40-50 minutes.
Remove the eggplant from the oven and cool. Once cool, peel off the skin and discard. Chop the eggplant flesh and set aside.
Heat the oil in a large skillet over medium heat. Add the cumin seeds, which will start to sputter when they hit the oil. After a few seconds, add the onion. Cook, stirring occasionally, until the onions are translucent. Add the ginger, garlic and pepper and cook another minute until fragrant. Stir in the tomatoes, turmeric, garam masala and salt and cook until tomatoes start to soften, 4-5 minutes. If the mixture gets too dry, add a tablespoon of water.
Add the chopped eggplant with any juices to the spice mixture and stir to combine well. Stir in the peas, then cover and cook another 6-7 minutes until the flavors are melded and peas are heated through. Adjust seasoning to taste. Stir in the cilantro just before serving.
Serve with Indian naan bread or basmati rice (I like brown basmati rice) and Greek yogurt. The tanginess of the yogurt nicely balances the smoky flavor of the eggplant.

Notes

* Garam masala is a blend of dried spices commonly used in Indian cooking. Most varieties contain a mixture of spices that includes peppercorns, cloves, cumin, coriander, and cardamom.

Nutrition Information

Show Details

Serving 0g Calories 161kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Sodium 883mg (37%) Potassium 737mg (21%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 579IU (12%) Vitamin C 28mg (31%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 161 kcal

% Daily Value*

Serving	0g
Calories	161kcal	8%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Sodium	883mg	37%
Potassium	737mg	16%
Fiber	9g	36%
Sugar	11g	22%
Vitamin A	579IU	12%
Vitamin C	28mg	31%
Calcium	46mg	5%
Iron	2mg	11%