Baingan Bharta
Roasted eggplant curry featuring charred eggplant, onions, and garam masala. The eggplant softens into a thick, smoky puree studded with tender vegetables.
Ingredients
Method
Heat oven to 450°F. Place whole eggplant on a baking sheet and roast until the skin blackens and the flesh is very soft, 30–35 minutes, turning halfway through.
Meanwhile, add 1 tbsp coconut oil to a large skillet over medium-high heat. Add the chopped onion and sauté until golden, about 8 minutes; set aside.
When the eggplant is cool enough to handle, scoop the soft flesh into the skillet, discarding the blackened skin. Break up the eggplant with a wooden spoon.
Add the remaining 1 tbsp coconut oil to the skillet. Stir in the minced garlic and ginger, then cook for 1 minute until fragrant.
Add the tomato paste and stir to combine. Cook for 2 minutes, stirring frequently.
Sprinkle in the garam masala, turmeric, and cumin. Stir well to evenly distribute the spices throughout the eggplant.
Simmer over medium heat for 8–10 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld. Season with salt and black pepper to taste.
Transfer to a serving dish and garnish with fresh cilantro if desired. Serve warm with basmati rice, naan, or roti.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →