Sometimes it seems as though a good vegetarian dish is hard to find. But that’s not true. This Baingan Bharta – Roasted Eggplant Curry is the perfect vegetarian dish. This dish is quick to make and filled with flavor. I suggest you make this Baingan Bharta your main dish instead of your side dish.
Though typically a side dish this Baingan Bharta was one of the stars of my birthday. My bestie is moving closer and closer to being a vegan. And so I had to make sure I had something vegetarian for her. On top of that, she likes spice, so this Baingan Bharta -Eggplant Curry was the perfect dish for her. Fresh ingredients and a bit of spice.
Yup, I pulled the ingredients straight from the garden. That’s one of the nice this about having a garden, when your friends turn all earthy and vegetarian on you, you have something they feel comfortable eating.
Though in Baingan Bharta, the eggplant is typically roasted and mashed. I wanted to add a bit of texture. So, I decided to diced the eggplant after roasting it instead of mashing it. It think it also helped to make the dish more filling.
Baingan Bharta is a mouth watering dish that deserves to be the star of the show. So step aside, I’ve got your vegetarian/ vegan main dish right here.
Baingan Bharta -Roasted Eggplant Curry
Makes 4 servings
- 2 pounds eggplant
- 3 tablespoons oil
- 2 small onions, chopped
- 1 teaspoon cumin
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 2 medium tomatoes, chopped
- 1 cup peas and carrots
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- salt and pepper to taste
- 2 tablespoon fresh cilantro, chopped
- sliced jalapeño peppers
Tools: Cast Iron Skillet
Remove skin from eggplant and brush with oil.
Prick eggplant with fork and roast eggplant over open flame on stove until charred.
Let eggplant cool.
Then chop charred eggplant.
Heat oil in a pan, and onions and cook until translucent.
Then add garlic and saute for few seconds.
Add ginger and saute for 30 seconds.
Now add chopped tomatoes and cook a few more minutes.
Then add green peas and carrots and cook for 3-4 minutes.
Add garam masala, chili powder, turmeric chili and salt, pepper to eggplant.
Add chopped eggplant to onion tomato mixture and cook for a minute.
Mix well and cook on medium heat for 7-8 minutes.
Garnish with jalapenos and/or cilantro and serve hot with parathas, or naan.
At my birthday we had this Baingan Bharta with rice. It was delicious.