Roasted eggplant baingan bharta

This is a variation of baingan bharta, a popular Indian dish. Delicious to eat and so colourful.

Roasted eggplant baingan bharta


Serves 4

2 large eggplants
1 Tbsp canola oil
1 onion, peeled, chopped
1 tsp cumin seeds
2 tsp finely chopped root ginger
4 cloves garlic, peeled and finely chopped
2 tsp mild curry powder
1 tsp ground turmeric
pinch salt
1 green chilli, deseeded and sliced
3 tomatoes, diced
½ cup chopped coriander
1 Tbsp lemon juice


Preheat oven to 180°C.
Roast eggplants in preheated oven for 45 minutes or until soft. Cool, remove skin, mash eggplant and set aside.
Heat oil in a large heavy-based frying pan over high heat. Add onion, cumin, ginger and garlic. Cook until onion is golden brown.
Add curry powder, turmeric, salt, chilli and tomatoes and cook for 5 minutes or until tomatoes are soft.
Add mashed eggplant, mix and cook for 2 minutes.
Remove from heat, add coriander and lemon juice and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 436kj
Protein 2.7g
Total fat 4.2g
- saturated fat 0.4g
Carbohydrates 10.8g
- sugars 10.0g
Fibre 6.3g
Sodium 35mg

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