Baingan Bharta- Eggplant Puree

thefatveganchef's picture

Jul. 20, 2015

Watch as I show you how to make this easy yet flavorful Indian curry dish made from eggplants and tomatoes.


For baingan bharta:
Eggplant 2 Large
Onions 2 Medium , skinned and quartered
Roma tomatoes/8 medium tomatoes 16
Chili pepper 2 (depending on how hot you want it)
Ginger 3 Inch , peeled and microplaned
Garlic 6 Clove (30 gm) , minced
Turmeric 1/2 Tablespoon
Ground coriander 2 Tablespoon
Garam masala 2 Teaspoon
Ground cumin 1/2 Teaspoon
Chopped fresh cilantro 3 Tablespoon , divided into 1 and 2 tablespoons
Sea salt 2 Teaspoon (to taste)
Lemon juice 2 Teaspoon
For rice:
Basamati rice 2 Cup (32 tbs)
Water 4 Cup (64 tbs) (for soaking)
Sea salt 1 Teaspoon
Extra virgin olive oil 1 Tablespoon
Turmeric 1/2 Teaspoon
Chopped fresh cilantro 2 Tablespoon



Preheat oven to 350F.

Wash the rice and soak for 30 minutes.


In a pan, combine eggplant, tomatoes, chiles, onions, olive oil and mix well.

Pop into oven and roast for 20-30 minutes.

Transfer to a bowl, cover with a cling wrap and allow to steam for 20 minutes.

Peel the skin and dice the vegetables.

Heat a pan with olive oil and sauté garlic, ginger, turmeric, coriander, cumin, garam masala and stir well.

Add the roasted vegetables with liquid, salt, 1 tablespoon of cilantro and allow to cook for 10-15 minutes.

Mash the vegetables and add cilantro, lemon juice to the mixture.

Stir well and cook for couple of minutes. Turn off heat.

For rice, drain soaked rice and transfer to a pot.

Add water, olive oil, salt, turmeric, cilantro and bring to boil.

Reduce the heat, cover with a lid and simmer for 20 minutes.

Turn off heat and fluff with fork.


Serve baingan bharta over rice (garnished with cilantro) and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8