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Indian Eggplant Curry (Bhaingan Bharta)
4.6 from 99 votes

Indian Eggplant Curry (Bhaingan Bharta)

Indian Eggplant Curry (Bhaingan Bharta) is a rich, smoky dish centered around roasted eggplant blended with a fragrant mix of cumin, turmeric, garlic, ginger, and habanero chilies. The curry combines soft roasted eggplant flesh with sautéed spices and fresh tomatoes, offering a warming and textured vegetarian option. It is ideal to serve with steamed rice, making it a hearty and comforting meal.

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

Ingredients

  • 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 chili finely chopped
  • 2 tsp cumin ground
  • 1 tsp garam masala optional
  • 1 tsp asafetida
  • 1 tsp Turmeric ground
  • 2 medium-sized tomato seeded and chopped
  • 1/2 cup green peas frozen or fresh
  • ½ teaspoon salt or to taste

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Perform a taste test and add salt as necessary. Serve over brown or basmati rice!

Notes

  • Adjust the chili heat by removing seeds from habaneros or substituting with milder peppers like jalapeños.
  • Roasting the eggplant until the skin pulls away is key for soft texture and smoky flavor.
  • Serve the curry hot over steamed rice for a filling meal.
  • The noted nutrition facts do not include rice and are based on the curry only.

Nutrition Information

Serving 1of 4 Calories 97kcal (5%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 7g (11%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 97

% Daily Value*

Serving 1of 4
Calories 97kcal 5%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 7g 11%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.