Vegan Baingan Bharta

Indulge in the smoky, aromatic flavors of Vegan Baingan Bharta, a plant-based twist on the classic Indian dish. This wholesome recipe stars oven-roasted eggplants, whose charred, tender flesh is mashed to perfection and simmered with a medley of fragrant spices like cumin, coriander, and turmeric. Freshly chopped tomatoes and a hint of green chili infuse the dish with a subtle tang and heat, while a touch of lemon juice and cilantro brightens every bite. Perfectly customizable and naturally gluten-free, this vibrant curry pairs beautifully with steamed rice, naan, or flatbreads, making it an irresistible meal for any occasion. Simple, nutritious, and packed with bold flavors, it’s the ultimate comfort food for vegan and non-vegan palates alike!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Eggplants (large)
• 2 tablespoons Olive oil
• 1 large Onion (finely chopped)
• 4 pieces Garlic cloves (minced)
• 1 inch piece Ginger (grated)
• 1 piece Green chili (finely chopped)
• 2 medium 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 Cilantro (fresh, chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast the eggplants for 30-35 minutes, turning them halfway through until the skin is charred and the flesh is soft.

Step 2

Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and mash the flesh using a fork or potato masher until smooth. Set aside.

Step 3

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Step 4

Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté for another 2 minutes until fragrant.

Step 5

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, about 5-7 minutes.

Step 6

Add the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes to coat the spices evenly.

Step 7

Add the mashed eggplant to the pan and mix thoroughly with the spice mixture. Cook for another 5-7 minutes, stirring occasionally, to allow the flavors to blend.

Step 8

Remove the pan from heat. Stir in the fresh chopped cilantro and lemon juice, adjusting salt if necessary.

Step 9

Serve warm with rice, naan, or flatbreads for a delicious, smoky, and aromatic vegan meal.

Nutrition Facts

Serving size	(1401.2g)

Amount per serving	% Daily Value*
Calories	638.5

Total Fat 31.7g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2412.8mg	0%
Total Carbohydrate 90.4g	0%
Dietary Fiber 41.4g	0%
Total Sugars 42.7g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 190.6mg	0%
Iron 6.4mg	0%
Potassium 2729.2mg	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: 40.4%

Protein: 8.4%

Carbs: 51.2%