Vegan Vegetable Baingan Bharta

Vegan Vegetable Baingan Bharta is a smoky, flavorful dish made from roasted eggplant mixed with a medley of spices and vegetables. This comforting Indian classic is perfect for a wholesome lunch served with flatbreads or rice.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomato - 1 medium (about 150g), finely chopped
• Onion - 1 medium (about 100g), finely chopped
• Green chili - 1, slit
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 1 tablespoon
• Fresh coriander leaves - a handful, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Pierce the eggplant with a fork in several places and place it on a baking tray. Roast in the preheated oven for 25-30 minutes until the skin is charred and the flesh is soft.
3. Once roasted, remove the eggplant from the oven and let it cool for a few minutes. Peel off the skin and mash the flesh with a fork. Set aside.
4. In a pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, grated ginger, and slit green chili to the pan. Sauté for 1-2 minutes until fragrant.
6. Stir in the chopped tomato, salt, coriander powder, cumin powder, turmeric powder, and cook until the tomatoes are soft, about 5-7 minutes.
7. Add the mashed eggplant to the pan and mix well. Cook for an additional 5 minutes, stirring occasionally.
8. Sprinkle garam masala and chopped coriander leaves over the top, mix, and cook for another 2 minutes.
9. Serve hot with roti or rice.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in dietary fiber, promoting digestive health.
• Rich in antioxidants, particularly from eggplant and tomatoes.

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