This Oven Roasted Baingan Bharta / Roasted Aubergine Curry is my favorite way to enjoy eggplant. I consider it the Pakistani counterpart to Afghani Borani Banjan. Mashed roasted eggplant in a chunky tomato and onion curry.
Pakistani eggplant recipe
This Pakistani eggplant curry version is inspired by my aunt Iffat’s recipe. It was through her that I first heard of roasting eggplant before adding it to the curry.
My mom used to make eggplant with yogurt as well, called baingan raita which I will be sure to post here on the blog soon.
This baingan ka bhurta recipe is paleo and keto friendly, Whole30 approved and oh so versatile! More on that later in the post! But first, here are some eggplant facts!
Why you need to include eggplant in your diet
This vibrant, purple fella goes by many names. Aubergine, brinjal, garden egg, melongene and even guinea squash. It is commonly known as eggplant because of it’s egg-like shape.
- The often under appreciated eggplant is a nutrition powerhouse! It is a low calorie, high fiber vegetable that is rich with antioxidants. Antioxidants protect us from substances known as free radicals that cause damage to our body which in turn leads to chronic illnesses such as heart disease, cancer and even autoimmune conditions.
- There is one caveat however, the eggplant is a nightshade and may not suit those with an autoimmune condition.
The Ingredients
Eggplant – Eggplants come in many shapes and sizes and although the smaller variety used in Pakistan are available at most Indian grocery stores here in the U.S, I opted to make this dish with the Globe variety which is more widely available.
onion – I used yellow onion but you can use red onion as well.
tomatoes – Here in the U.S. I find the Roma variety to be best (read budget friendly) for South Asian cooking so that is what I use but you can use any plump tomato.
green chili – Serrano or even jalapeno is good. Thai chili will ramp up the heat.
garlic – I use minced garlic because I meal prep mine at home. You can use paste.
spices – We keep it simple with just red chili powder, turmeric powder and salt. Fenugreek seeds are added for an extra layer of taste.
Gram flour – This helps absorb the water that tends to release from eggplant once it has cooled down.
Cilantro – As garnish.
How to make Pakistani eggplant curry
The first step is to roast our eggplant. Once roasted, we will skin the eggplant and chop it up. More on the roasting process below.
While the eggplant is roasting, we prepare the curry base. In a medium sized saute pan, add chopped onion and stir fry till translucent. Then add the curry leaves and saute till the leaves are well coated. Add the garlic paste / minced garlic and saute till aromatic. Next, add the spices and stir to combine.
Next add the tomatoes and green chilies and stir to coat. Cover the pan and lower the heat. Let the tomatoes soften.
At this point, your eggplant should be ready! Cool it for a few minutes and then skin it, chop and mash it.
Add that to the pan and stir to combine. Increase the heat to medium high and saute till the water has evaporated and the oil rises to the top. Garnish with cilantro and now all you have to do is enjoy!
How to roast whole eggplant in the oven
The key to this Pakistani eggplant recipe, is actually to oil and bake the eggplant. This softens it up, making it less rubbery and more palatable.
Preheat your oven to 425 degrees and poke holes in the eggplant so as to prevent any bursting in the oven. Coat the eggplant with olive or avocado oil and lay it on a cookie sheet. Put in the oven and set your timer for 30 minutes.
Once ready, skin the eggplant, chop or mash it and set it aside to add it to the curry base.
Tips for the best oven roasted baingan bharta
- Because vegetables like eggplant and zucchini release a lot of water, when adding the spices, I add some gram flour as well. This helps bind the curry and you’re saved from watery eggplant, especially once the curry has cooled.
- Because we want to maximize on time in the kitchen, I have written this recipe as such. There may be some extra time needed for the eggplants to cool down while the tomatoes are cooking. In this case, simply lower the heat to a simmer and keep an eye on the curry making sure it does not burn.
How to serve and store it
This eggplant curry is so versatile. You can serve it as a side dish alongside my Tandoori Chicken Curry, as a warm “salad” on its own or atop some romaine lettuce (I like to add walnuts for crunch) or even on its own with some naan.
This recipe can be stored in the fridge for up to 4 days and reheated on the stove top or microwave.
More Meatless Monday Series Recipes:
Daal – An Easy Meal Prep Recipe
If you try this recipe, I’d appreciate it so much if you would review and rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
Baingan Bhurta in the Oven (Roasted Aubergine Curry)
Ingredients
- 2 medium eggplant
- 6 tablespoons neutral oil I use avocado oil
- 1 large white onion
- 5-6 curry leaves
- 1 teaspoon minced garlic
- 1 teaspoon salt I use Himalayan pink salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 5 fenugreek seeds
- 1 tablespoon gram flour
- 3 medium tomatoes I use Roma
- 1 green chili jalapeno or Serrano
- 1 tablespoon chopped cilantro
Instructions
- Preheat your oven to 425 F/ 218 degrees. Prepare the eggplants by poking holes in them with a fork and then coat with oil. Place them on a parchment lined baking sheet and pop them in the preheated oven for 30 minutes.
- While the eggplants are roasting, chop the onion, tomatoes, cilantro and green chili pepper and set aside.
- Heat a medium sized saute pan on medium high heat and add the oil. Once the oil is shimmering, add the onions and fry till translucent constantly stirring so as not to burn the onions. About 5-8 minutes.
- Lower the heat to medium and add the curry leaves and saute till well coated. Next add the garlic and saute again till fragrant, about 30 seconds. Next, add the red chili powder, salt, turmeric powder and gram flour and saute for 30 seconds.
- Next, add the tomatoes, green chili and fenugreek seeds and stir well. Lower the heat to medium low and cover and cook till the tomatoes are soft.
- Meanwhile the eggplants should be ready. Take them out of the oven, let them cool and then skin and chop them up into small pieces. You can even mash them up with a fork to help with the bhurta process. Set aside.
- Once the tomatoes have softened, add the chopped/mashed eggplant, increase the flame to medium high and stir fry the curry till all the water evaporates and oil rises to the top.
- Garnish with cilantro and serve with naan or atop a bed of greens.
Notes
- Be sure to add the gram flour as it helps keep the curry from becoming watery.
- Because we want to maximize on time in the kitchen, I have written this recipe as such. There may be some extra time needed for the eggplants to cool down while the tomatoes are cooking. In this case, simply lower the heat to a simmer and keep an eye on the curry making sure it does not burn.
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