Low Carb Baigan Bharta
Savor the smoky goodness of this *Low Carb Baigan Bharta*, a keto-friendly spin on the classic Indian dish. Made with fire-roasted eggplant, this recipe captures the traditional bold flavors while keeping carbs to a minimum. The eggplant is charred to perfection for a deep, smoky aroma, then mashed and sautéed with a fragrant mix of onions, garlic, ginger, and warming spices like turmeric and coriander. A touch of green chili adds a gentle kick, while fresh cilantro provides a refreshing finish. This quick and easy dish is perfect for meal prep or a wholesome vegetarian dinner, pairing beautifully with low-carb bread or enjoyed solo as a flavorful, satisfying side. Healthy, delicious, and packed with authentic tastes, it’s the ultimate low-carb comfort food!
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Ingredients
- 1 whole Large eggplant
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 finely chopped Green chili
- 1 medium, chopped Tomato
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 0.75 teaspoons Salt
- 2 tablespoons, chopped Cilantro
Directions
Step 1
Preheat your grill or oven to 400°F (200°C).
Step 2
Pierce the eggplant in multiple places using a fork. Coat the eggplant with a little oil.
Step 3
Place the eggplant directly on the grill or over the gas flame, turning occasionally until the skin is charred and the eggplant is soft, about 15-20 minutes.
Step 4
Once roasted, allow the eggplant to cool slightly. Carefully peel off and discard the charred skin.
Step 5
Mash the eggplant pulp with a fork or potato masher and set aside.
Step 6
Heat olive oil in a large skillet over medium heat.
Step 7
Add the chopped onion and sauté until golden brown, about 5 minutes.
Step 8
Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes.
Step 9
Add the chopped tomato and cook until it softens, about 3-4 minutes.
Step 10
Mix in the turmeric, red chili powder, and coriander powder, stirring for 1 minute to combine the flavors.
Step 11
Add the mashed eggplant and salt to the skillet. Mix well and cook for an additional 5-7 minutes, stirring occasionally.
Step 12
Remove from heat and garnish with chopped cilantro.
Step 13
Serve hot with a side of low-carb bread or enjoy as a standalone dish.
Nutrition Facts
| Serving size | (811.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 526.1 |
| Total Fat 30.2g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2974.0mg | 0% |
| Total Carbohydrate 63.6g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 32.6g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.0mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1944.7mg | 0% |
Source of Calories