Roasted eggplant (Baingan Bharta)

by thecurrytheory

This dish is rich in fiber, antioxidants, potassium, magnesium and so delicious in taste.


Roasted eggplant (Baingan Bharta)

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Large long eggplant
  • 3 sliced green chilies {add only one for less spicy}
  • 1 chopped plum tomato
  • 1 chopped small-medium onion
  • 5 garlic cloves peeled
  • 3 tablespoons of oil
  • 1 teaspoon Cumin seeds


Roasted goodness of eggplant and garlic together!


  1. In a large aluminum foil wrap up the eggplant and garlic cloves and roast on an open fire(medium flame) for 8-10 mins or until you see the juices flowing from the foil.
  2. Peel off most of the burnt parts of the eggplant shell. Chop it or mash it up in a bowl with the roasted garlic and their juices, set aside.
  3. In a frying pan heat up the oil and add in the cumin seeds, as they splatter up to add the green chilies, onions and saute' for 3 mins or until onions are translucent.
  4. Add in the chopped tomatoes and stir for 3-5 mins
  5. Lastly, add in the roasted eggplant and garlic saute together for a few minutes.
  6. Add in chopped cilantro and salt and cover to cook for about 7-9 mins on medium flame.
  7. Once the water is evaporated and soften then it's ready. Serve it up with some toasted pita, naan, chapatis or rye bread even tortilla chips.
  8. Enjoy!

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