Baingan Bharta in the Oven (Roasted Aubergine Curry)
Learn how to make the most delicious smoky and spicy Baingan Bharta in the oven. This roasted eggplant curry is perfect as a side dish or featured as a vegan main dish.
Servings: 4
Calories: 289kcal
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.
Nutrition
Calories: 289kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 640mg | Potassium: 828mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1025IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 2mg
