Vegan Baigan Bharta

Experience the smoky, spiced delight of Vegan Baigan Bharta, a plant-based twist on the beloved Indian classic! This flavorful dish features fire-roasted eggplant, mashed to perfection, and simmered in a fragrant medley of sautéed onions, garlic, ginger, and tomatoes, accented with warm spices like cumin, turmeric, and garam masala. The natural smokiness of the eggplant pairs beautifully with the rich, spiced aromatics, creating a dish that’s both comforting and vibrant. Topped with fresh cilantro for a burst of freshness, this vegan baigan bharta is perfect with warm rotis or a steaming bowl of rice. Ready in under an hour, it’s a wholesome, nutrient-packed meal that’s sure to impress. Indulge in this gluten-free, vegan recipe and bring the authentic flavors of Indian cuisine to your table!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 Large Eggplant
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin Seeds
• 1 large Onion
• 4 Garlic Cloves
• 1 inch piece Ginger
• 1 Green Chili
• 2 large Tomato
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 0.25 cup Fresh Cilantro

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Carefully prick the eggplants with a fork and place them on a baking sheet lined with foil. Roast the eggplants in the oven for about 30 minutes, turning occasionally, until they are tender and charred on all sides.

Step 3

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

Step 4

Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle until fragrant.

Step 5

Add the chopped onions to the pan and sauté until golden brown.

Step 6

Add garlic, ginger, and green chili and sauté for another 2 minutes until the raw aroma disappears.

Step 7

Chop the tomatoes and add them to the pan. Cook until the tomatoes become soft and mushy.

Step 8

Add turmeric powder, red chili powder, and salt. Stir to combine.

Step 9

Once the eggplants are roasted, allow them to cool slightly, then peel off the charred skin. Mash the flesh with a fork.

Step 10

Add the mashed eggplant to the pan with the onion-tomato mixture. Stir well to combine.

Step 11

Cook for about 10 minutes on medium heat, stirring occasionally, until the mixture is well combined.

Step 12

Add garam masala and adjust salt if needed. Stir and cook for another 2 minutes.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with vegan rotis or rice.

Nutrition Facts

Serving size	(1565.9g)

Amount per serving	% Daily Value*
Calories	779.6

Total Fat 32.4g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 5882.3mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 42.0g	0%
Total Sugars 68.9g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 226.7mg	0%
Iron 8.7mg	0%
Potassium 3708.3mg	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: 34.1%

Protein: 9.3%

Carbs: 56.6%