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Eggplant Curry / Baingan Masala
Jon Simon

Baingan Bharta (Roasted Eggplant Curry)

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Roasted Eggplant Curry
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: accompaniment, dinner, lunch, Main Course
Cuisine: Indian
Calories: 112
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium eggplant ~550g
  • 6-7 large garlic cloves 3 for roasting, four chopped
  • 1 inch ginger chopped
  • 1 green chili chopped
  • 1 medium red onion chopped
  • 2 medium tomatoes chopped
  • 1.5 tbsp oil
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • ¾ tsp salt
  • 2 tbsp cilantro chopped

Equipment

Method
 

  1. Rinse and dry the eggplant. Make slits, insert three garlic cloves. Brush with oil and roast directly over flame, turning often, 10–12 min.
  2. Cool, peel, and mash the eggplant with roasted garlic.
  3. Heat oil, sauté remaining garlic, ginger, and chili 2 min.
  4. Add onion, cook 2–3 min. Add tomatoes, cook 5 minutes until soft.
  5. Add mashed eggplant, chili powder, coriander, and salt. Cook 5 min, stirring often.
  6. Stir in cilantro. Serve hot with millet roti or cauliflower rice for a low-GI meal.

Nutrition

Serving: 250gCalories: 112kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 214mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 3mgCalcium: 13mgIron: 0.3mg

Notes

Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

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