Baingan bharta (mashed eggplant) recipe

Super delicious and low calorie this gluten-free and vegan baingan bharta (mashed eggplant) recipe makes a fabulous side dish!

I love eggplant, no matter how it’s cooked! One of my favorite ways is spicy and mashed. Here’s my recipe; it’s vegan, gluten-free and low-calorie, and makes a fabulous side dish.

Baingan Bharta


  • 1 eggplant
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, sliced
  • 1 teaspoon chopped fresh ginger
  • 1 tomato diced
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1-3 habanero or wiri wiri peppers
  • 1/4 cup chopped fresh cilantro


roasted eggplant

  • Preheat the oven to 375 degrees Fahrenheit
  • Wash, pat dry and poke some holes in the eggplant with a fork. Roast them in an oven until the skin scorches and starts peeling off.
  • Let it cool. To speed up the process, you can cool the eggplant by dipping it in water. Remove the skin and mash it until it’s smooth.
  • Heat oil in a pan and add the cumin seeds. Cook for half a minute and then add onions, and sauté until they’re translucent.
  • Add ginger and peppers and cook for a minute. Add the spices and mashed roasted eggplants and cook for seven to eight minutes over medium heat, stirring continuously.
  • Add salt to taste and the tomatoes and cook on medium heat for seven to eight minutes or until the oil
  • Garnish with cilantro and serve.

Nutrition information for one serving (based on brands used)

  • Calories: 152
  • Fat: 4.8g
  • Carbohydrates: 15.6g
  • Protein: 4.1g


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