Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
- 2 small eggplants (globe variety) (around 1000 grams in total)
- 3 tbsp ghee
- 2-3 tbsp neutral oil such as canola or grapeseed
- 1/2 tsp cumin seeds
- 1 small onion finely chopped
- 4 garlic cloves crushed
- 1/2- inch piece ginger crushed
- 2 small tomatoes finely chopped
- 1/2 tsp heaped salt or more to taste
- 1 tsp paprika powder regular or smoked
- 1/2 red chili powder or more to taste
- 1/4 tsp turmeric powder
- 1 small green chili pepper (such as Thai or Serrano) sliced or chopped
- 1 tbsp chopped cilantro
- 1/2 tsp juice of freshly squeezed lemon
- 1/4 tsp garam masala optional
To Roast the Eggplant in the Oven
Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
Calories: 294kcal | Carbohydrates: 18g | Protein: 2g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 380mg | Potassium: 388mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1061IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg