Baked Eggplant Bharta

Baked Eggplant Bharta is a smoky, flavorful dish that showcases roasted eggplant blended with aromatic spices and fresh herbs. This vegetarian delight is perfect as a side or main course, served with warm naan or rice.

Ingredients

• Eggplant - 1 medium (about 250g)
• Onion - 1 medium, finely chopped (about 100g)
• Tomato - 1 medium, finely chopped (about 100g)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green chili - 1, finely chopped (adjust to taste)
• Cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant with a fork a few times and place it on a baking tray. Bake for 30-35 minutes or until the skin is charred and the flesh is soft.
3. Once the eggplant is roasted, remove it from the oven and let it cool for a few minutes. Peel the skin off and mash the flesh with a fork.
4. In a pan, heat olive oil over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they are golden brown.
6. Stir in minced garlic, grated ginger, and green chili. Sauté for another 2 minutes until fragrant.
7. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
8. Add the mashed eggplant to the pan and mix well. Cook for 5-7 minutes, allowing the flavors to meld.
9. Stir in garam masala and lemon juice. Cook for another minute.
10. Garnish with chopped cilantro and serve hot with naan or rice.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• High in dietary fiber, aiding digestion.

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