Vegan Baingan Bharta

🛒 Ingredients

• 1 large firm eggplant (aubergine, approx. 400–500g)
• 2 tbsp neutral cooking oil
• 1 tsp cumin seeds
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 medium ripe tomatoes, finely chopped
• ½ tsp turmeric powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp red chili powder (adjust to taste)
• ½ tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Optional: pinch of dried fenugreek leaves (kasuri methi) for extra depth

👩‍🍳 Instructions

1. 1

   Roast the eggplant: Place the whole eggplant directly over a gas flame, on a grill, or in a 200°C (400°F) oven. Roast, turning often, until the skin is completely charred black and the flesh feels very soft when pressed. Cool slightly, peel off all the burnt skin, then roughly mash the tender flesh with a fork. Set aside.

2. 2

   Sauté aromatics: Heat oil in a pan over medium heat. Add cumin seeds; once they sizzle, add the chopped onion and cook for 5–6 minutes until soft and golden brown.

3. 3

   Cook spices & base: Stir in garlic and ginger, cook for 1 minute until fragrant. Add the chopped tomatoes, turmeric, coriander, cumin, red chili powder, and salt. Cook for 7–8 minutes, stirring often, until tomatoes break down completely and oil separates from the masala.

4. 4

   Simmer: Add the mashed roasted eggplant to the pan, mix thoroughly with the spice base, and simmer gently for 8–10 minutes so all flavors blend deeply.

5. 5

   Serve: Garnish generously with fresh coriander leaves. Serve hot with Indian flatbreads or rice.