Warm Indian Eggplant Dip Baigan Ka Bharta

Experience the bold and smoky flavors of *Baigan Ka Bharta*, a traditional warm Indian eggplant dip that’s a true testament to the art of slow roasting. This recipe begins with fire-roasting whole eggplants until their skin chars, imparting a deep, smoky essence to the creamy flesh. The mashed eggplant is then simmered in a fragrant blend of cumin-infused oil, sautéed onions, garlic, ginger, and fiery green chili, along with plump tomatoes that create a rich, spiced base. Finished with fresh cilantro and a splash of tangy lemon juice, this versatile dish pairs beautifully with naan, roti, or crunchy vegetable sticks. Ready in just 45 minutes, this flavorful vegan and gluten-free recipe is perfect as an appetizer, dip, or side dish. Dive into the irresistible taste of this comforting Indian classic!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Large eggplant (aubergine)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 pieces Large onion, finely chopped
• 4 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 pieces Green chili, finely chopped
• 2 pieces Tomatoes, finely chopped
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (coriander leaves), chopped
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Preheat the oven or stovetop grill to high heat. Pierce the eggplants all over with a fork, then place them directly over the flame or in the oven to roast them. Turn occasionally until the skin is charred and the flesh is soft, about 15-20 minutes.

Step 2

Once roasted, allow the eggplants to cool slightly, then peel off their charred skin. Mash the eggplant pulp and set it aside.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds, and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 5

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

Step 6

Add the chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes break down and form a thick sauce, about 5-7 minutes.

Step 7

Mix in the mashed eggplant and cook for another 5-7 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Remove from heat and stir in the fresh cilantro and lemon juice.

Step 9

Serve warm with naan, roti, or as a dip with pita bread or vegetable sticks.

Nutrition Facts

Serving size	(1393.5g)

Amount per serving	% Daily Value*
Calories	605.3

Total Fat 29.6g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2411.2mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 40.1g	0%
Total Sugars 42.7g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 220.1mg	0%
Iron 6.0mg	0%
Potassium 3467.3mg	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: 39.2%

Protein: 8.7%

Carbs: 52.1%