Baingan Bharta
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb
226 cal
5g protein
20g carbs
14g fat
per serving · estimated
Ingredients
- 2 (about 1 3/4 lb) large eggplant
- 1 large yellow onion
- 1 roma tomato
- 1 green chili
- 1/2 tbsp ginger-garlic paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp garam masala
- 1 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Roast whole eggplants directly over a gas flame or under a broiler, turning, 12-15 minutes until skin blisters and flesh is soft.
- Cool, peel off the charred skin and mash the smoky flesh.
- Saute chopped onion in oil over medium heat 6 minutes, add ginger-garlic paste and green chili, cook 1 minute.
- Add chopped tomato, cumin and coriander; cook 6 minutes until pulpy.
- Stir in mashed eggplant, cook 6-8 minutes, finish with garam masala and salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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