Dairy-Free Baingan Bharta

Savor the smoky, robust flavors of Dairy-Free Baingan Bharta—an Indian-inspired eggplant curry that's both wholesome and entirely plant-based! This recipe begins with whole eggplants roasted to perfection until their skins are charred, imparting a deep, smoky essence to the dish. The soft, mashed eggplant pulp is then simmered with a fragrant medley of sautéed onions, garlic, ginger, and green chili, combined with warming spices like cumin, coriander, turmeric, and red chili powder. Finished with fresh cilantro and a tangy hint of lemon juice, this hearty dish is a delightful explosion of bold, layered flavors. Perfect for pairing with roti, naan, or basmati rice, this dairy-free alternative to traditional Baingan Bharta is as comforting as it is flavorful—ideal for vegans and anyone seeking an authentic, healthy twist on a classic Indian favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 teaspoon ginger, minced
• 3 garlic cloves, minced
• 1 green chili, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Prick the eggplants all over with a fork. Brush them with some vegetable oil and place on a baking sheet.

Step 3

Roast in the preheated oven for about 30-40 minutes, turning halfway through, until the eggplants are soft and the skins are charred.

Step 4

Allow the roasted eggplants to cool. Once cool, peel off the skin and mash the pulp in a bowl. Set aside.

Step 5

Heat 2 tablespoons of vegetable oil in a pan over medium heat.

Step 6

Add the chopped onion and sauté until golden brown.

Step 7

Add the minced ginger, garlic, and green chili. Cook for 1-2 minutes until fragrant.

Step 8

Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

Step 9

Stir in the ground cumin, coriander, turmeric, red chili powder, and salt. Cook for 2 minutes.

Step 10

Add the mashed eggplant pulp to the pan. Mix well to combine everything.

Step 11

Cook the mixture for about 10 minutes, stirring occasionally, to let the flavors meld together.

Step 12

Adjust seasoning if necessary.

Step 13

Garnish with chopped fresh cilantro and a splash of lemon juice before serving.

Step 14

Serve hot with roti, naan, or rice.

Nutrition Facts

Serving size	(1304.7g)

Amount per serving	% Daily Value*
Calories	579.7

Total Fat 29.6g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2405.0mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 39.5g	0%
Total Sugars 39.5g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 198.7mg	0%
Iron 6.7mg	0%
Potassium 3294.2mg	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: 40.3%

Protein: 9.5%

Carbs: 50.2%