Indian Eggplant Curry (Bhaingan Bharta)

Name: Indian Eggplant Curry (Bhaingan Bharta)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 Servings
Ingredients: 1 large eggplant; 4 Tbsp avocado oil; 1 Tbsp cumin seeds; 1 (1.5-inch) piece ginger; 1 medium-sized yellow onion; 6 cloves garlic; 2 habanero chilies; 2 tsp ground cumin; 1 tsp garam masala; 1 tsp asafetida; 1 tsp ground turmeric; 2 medium-sized tomatoes; 1/2 cup frozen or fresh green peas; ½ teaspoon salt or to taste

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4.6

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Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 Servings
Calories
97 kcal
Course
Main Course
Cuisine
Indian

Indian Eggplant Curry (Bhaingan Bharta)

Tyler Espinosa

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Classic Indian Eggplant Curry is easy to make and boasts big bold flavors! Serve this vegan main dish with naan and steamed rice for an amazing meal!

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Ingredients

Servings

1 large eggplant roasted
4 Tbsp avocado oil or cooking oil of choice, divided
1 Tbsp cumin seeds
1 (1.5-inch) piece ginger peeled and finely chopped
1 medium-sized yellow onion chopped
6 cloves garlic minced
2 habanero chilies finely chopped*
2 tsp ground cumin
1 tsp garam masala optional
1 tsp asafetida
1 tsp ground turmeric
2 medium-sized tomatoes seeded and chopped
1/2 cup frozen or fresh green peas
½ teaspoon salt or to taste

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Instructions

Preheat the oven to 400 degrees F. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down. Roast the eggplant for 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
If you’re serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
Heat the oil in a large skillet over medium heat and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant. Add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros, ground cumin, garam masala, and turmeric. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth. Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato (and the green peas if using fresh or canned peas), cover and allow to cook another 5 – 8 minutes, stirring occasionally.
Perform a taste test and add salt as necessary. Serve over brown or basmati rice!

Notes

*Choose your heat level. I removed the seeds from one of the habaneros, but kept the seeds in one of them. If you don’t like spicy food, don’t use habaneros – try jalapenos and remove all the seeds or leave peppers/chilies out entirely.
Nutrition Facts calculated for curry only (not including rice)