Baingan Bharta (Punjabi Spicy Roasted Eggplant)

5.0
(4)
4 Reviews

This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. If you have any leftovers, save them; the dish tastes better on day two when all the flavors have had a chance to meld.

By
Carolyn Casner
Carolyn Casner

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

EatingWell's Editorial Guidelines
Updated on April 19, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
5557007.jpg
Prep Time:
25 mins
Additional Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Nut-Free Dairy-Free Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 2 large eggplants (about 3 pounds total)

  • ¼ cup avocado oil

  • 1 large onion, chopped

  • 3 large cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 jalapeño pepper, finely chopped

  • 1 ½ teaspoons ground cumin

  • ¾ teaspoon salt

  • ½ teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • 1/4-1/2 teaspoon crushed red pepper

  • 2 medium tomatoes, chopped

  • ⅓ cup chopped fresh cilantro

  • 1 tablespoon lemon juice

  • ½ teaspoon garam masala

Directions

  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.

  2. Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Originally appeared: EatingWell.com, July 2018

Nutrition Facts (per serving)

246 Calories
15g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 246
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 11g 40%
Total Sugars 14g
Protein 5g 9%
Total Fat 15g 19%
Saturated Fat 2g 9%
Vitamin A 768IU 15%
Vitamin C 26mg 28%
Folate 94mcg 24%
Sodium 450mg 20%
Calcium 58mg 4%
Iron 2mg 8%
Magnesium 61mg 15%
Potassium 1022mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

Easy Saag Paneer
Easy Saag Paneer
25 mins
Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro (Mahi-e Shekam Por)
Mahi-e Shekam Por (Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro)
1 hr 15 mins
close up shot of chickpea curry in a bowl
Chhole (Chickpea Curry)
20 mins
3759103.jpg
Indian-Style Sauteed Okra
25 mins
Overhead view of a bowl of Roasted Cauliflower & Potato Curry Soup recipe
Roasted Cauliflower & Potato Curry Soup
1 hr 30 mins
4027908.jpg
Moroccan Chickpea-Stuffed Acorn Squash
1 hr 15 mins
Chicken Stew with Green Herbs & Citrus (Morgh-e Torsh)
Morgh-e Torsh (Chicken Stew with Green Herbs & Citrus)
1 hr 30 mins
3879374.jpg
Slow-Cooker Dal Makhani
16 hrs 20 mins
5606646.jpg
Turmeric-Roasted Cauliflower
30 mins
5937469.jpg
Homemade Tomato Sauce
1 hr
Cauliflower & Red Lentil Curry
Red Lentil & Cauliflower Curry
1 hr 20 mins
5486657.jpg
Escalivada (Smoky Slow-Roasted Vegetables)
2 hrs 15 mins
5606640.jpg
Vegan Butternut Squash Soup
45 mins
7252002.jpg
Puerto Rican Sofrito
10 mins
3757324.jpg
Indian Mango Dal
40 mins
3758553.jpg
Winter Vegetable Dal
1 hr