Indian Baingan Ka Bharta

Baking tray, large pan, fork/potato masher

10

40

Indian

Indian, Eggplant, Bharta, Curry

lunch, dinner

1

1 large eggplant (500g)

2 tablespoons of vegetable oil

1 teaspoon of cumin seeds

1 teaspoon of mustard seeds

2 cloves of garlic, minced

1 onion, diced

2 tomatoes, diced

2 green chillies, chopped

½ teaspoon of turmeric powder

½ teaspoon of garam masala powder

Salt to taste

2 tablespoons of fresh coriander leaves, chopped

Preheat the oven to 200°C. Place the eggplant on a baking tray and bake for 25 minutes or until it is soft and cooked through. Allow to cool before peeling off the skin. Mash the flesh with a fork or potato masher.

Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds and fry for 30 seconds until they start to pop. Add the garlic and onion and fry for 3-4 minutes until softened.

Add the tomatoes, green chillies, turmeric powder and garam masala powder and fry for another 3-4 minutes until everything is combined and fragrant.

Add the mashed eggplant to the pan along with salt to taste and mix everything together well. Cook for 5-7 minutes until everything is heated through and combined together nicely.

Finally add in the fresh coriander leaves and mix everything together one last time before serving hot with rice or naan breads. Enjoy!

Calories – 250; Fat – 10g; Protein – 6g; Carbohydrates – 40g; Fiber – 8g; Sodium – 400mg

This traditional Indian dish is a delicious eggplant-based curry that can be served with rice or naan breads for a flavorful meal that will please everyone at your table! The preparation time is 10 minutes while cooking time takes around 30 minutes in total – so you can have this tasty dish ready in no time! List of

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