Baingan Bharta (Smoky Mashed Eggplant Curry)

A light Indian classic that combines the smoky flavor of roasted eggplant with healthy olive oil and plant-based protein from green peas.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (2 large) eggplants · 175 kcal in the whole recipe
• 180 g (approx. 1 1/4 cups) green peas · 146 kcal in the whole recipe
• 180 g (1 large) onion, finely chopped · 72 kcal in the whole recipe
• 300 g (2 medium) tomatoes, finely diced · 54 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 15 g (1 green chili) hot pepper, finely chopped · 5 kcal in the whole recipe
• 18 g (1.5 tbsp) olive oil · 159 kcal in the whole recipe
• 20 g fresh cilantro, finely chopped · 5 kcal in the whole recipe
• 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1 tsp garam masala, salt and red chili powder to taste

Method

1. Prick eggplants with a fork and roast directly over an open flame or in a 220°C (425°F) oven for 25-30 minutes until charred and soft; peel off the skin once cooled and mash with a fork.

   

2. Heat olive oil in a wide skillet, add cumin seeds until fragrant, then add chopped onion, garlic, fresh ginger, and hot pepper; saute for 5-6 minutes until softened.

   

3. Add diced tomatoes, turmeric powder, garam masala, red chili powder, and salt; cook on medium heat for 5 minutes until tomatoes soften.

   

4. Stir in the mashed roasted eggplant and green peas; cover and simmer on low heat for 8-10 minutes to allow the flavors to combine.

   

5. Stir in finely chopped fresh cilantro and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.