Dairy-Free Baigan Bharta

Indulge in the smoky, flavorful delight of Dairy-Free Baigan Bharta, a plant-based take on the classic Indian dish that’s naturally free from dairy yet bursting with bold, aromatic spices. This recipe features fire-roasted eggplants mashed to silky perfection and simmered with golden sautéed onions, zesty garlic, warming ginger, and a medley of fragrant spices like cumin, coriander, and garam masala. The dish is finished with a refreshing burst of cilantro and tangy lemon juice, making it a wholesome option for vegan and gluten-free diets. With just 15 minutes of prep time and straightforward steps, this eggplant curry is an easy yet authentic way to spice up your dinner routine. Serve it alongside soft roti, naan, or fluffy steamed rice for a comforting, flavor-packed meal that’s sure to impress!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 whole Large Eggplants
• 2 tablespoons Olive Oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 1 medium Green Chili
• 2 large Tomatoes
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro
• 1 tablespoon Lemon Juice

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the eggplants on a baking tray and prick them with a fork or a knife several times.

Step 2

Roast the eggplants in the preheated oven for 30-40 minutes, turning halfway, until the skin is charred and the flesh is soft.

Step 3

While the eggplants are roasting, finely chop the onion, garlic, ginger, green chili, and tomatoes.

Step 4

Once the eggplants are done, allow them to cool slightly. Peel off the charred skin and mash the flesh with a fork.

Step 5

Heat olive oil in a large pan over medium heat. Add cumin seeds and sauté until they begin to sizzle.

Step 6

Add the chopped onions and cook until they turn golden brown.

Step 7

Stir in the garlic, ginger, and green chili. Sauté for 2-3 minutes until fragrant.

Step 8

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well-blended.

Step 9

Add the mashed eggplant and mix well with the spice mixture. Cook for another 5-7 minutes, allowing the flavors to meld together.

Step 10

Sprinkle in the garam masala and mix again. Adjust seasoning if necessary.

Step 11

Turn off the heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.

Step 12

Serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(1520.5g)

Amount per serving	% Daily Value*
Calories	697.2

Total Fat 32.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2421.2mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 42.7g	0%
Total Sugars 47.5g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 260.3mg	0%
Iron 8.7mg	0%
Potassium 3808.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 9.7%

Carbs: 52.1%