Delicious Vegan Baingan Bhartha (Mashed Eggplant) (Edit recipe)

Baingan Bhartha (mashed eggplant) pronounced bane-gun baar-tuh is generally associated with North Indian food. It is usually prepared by roasting a whole Baingain (eggplant) with skin and stem intact over an open fire or charcoal imparting a delicious smoky flavor. The eggplant is then cooled, skin is peeled off and stem cut off. The eggplant is then mashed and roasted with spices. It’s vegan, gluten-free and absolutely delicious!

20 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	7 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	805 mg
Fiber:	2 g
Sugars:	4 g
Calculated for total recipe.

by Anar Gourmet Foods

View original recipe

Serves: 4-6

Ingredients

1 Eggplant, medium(ish) to slightly large
2-3 Tbsp Olive Oil, and a little extra to coat eggplant
2 cloves Garlic, minced
1/2 tsp ground Ginger
1 Jalapeño, cut to 1/2 thumb size, deseeded for medium spicy heat and diced. Add more or less to customize the heat.
1 cup Red Onion, finely diced
1.5 cups Tomato
1.5 tsp Anar Gourmet Foods South Indian Hot Curry Powder
1.5 tsp Salt
1/2 tsp ground Coriander

Optional Ingredients

1-2 tsp Lemon Juice, freshly squeezed, for slightly tangy taste (or tamarind juice)
Tamarind Paste, to be used instead of lemon juice (see notes)
1 Tbsp Cilantro, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 degrees. Rinse the eggplant, pat dry with paper towel.
Rub olive oil over entire whole eggplant. Place eggplant in baking tray over aluminum foil (preferably parchment paper). Roast eggplant for ~45 mins -1 hour until a knife is easily inserted into eggplant without resistance.
Remove baking tray with eggplant from oven with oven mitts and let cool.
Once eggplant is cooled, peel off skin and chop off and discard stem.
Place eggplant in bowl and mash well with fork or potato masher until it is puréed, set aside. (You could also purée it in a blender for a smoother, less “stringy” texture).
Heat olive oil in quart pot on medium heat.
Add garlic, ginger and jalapéno. Saute for 1-2 minutes till garlic is light brown but not burnt.
Add onions, mix well with spices and sauté for ~ 5 mins, till softened but not fully brown.
Add tomatoes, mix well with onions and spices sauté for 5-7 mins until they are soft. Mash with spoon to further soften, if necessary.
Add mashed and roasted eggplant, mix well.
Add curry powder, coriander and salt, mix well.
Turn heat down to medium low and simmer for ~5-7 mins.
Add tamarind juice if tangy taste is desired (optional), simmer for ~3- 5 mins. Stir to make sure eggplant is not burning or sticking to bottom of pot.
Turn stove off.
Transfer to serving bowl.
Sprinkle lemon juice (optional) instead of tamarind juice if tangy taste is desired and NOT using tamarind juice. Mix well.
Sprinkle on cilantro as garnish (optional)
Serve with hot with naan, chapati/roti or Italian bread for an Indian style bruschetta.

Notes

For tamarind: If using powder: dilute ~2 teaspoons of tamarind powder in 1/8 cup water. Pour tamarind water into curry. If using pulp: dilute a small thumb nail sized pulp in 1/8 cup water, mash pulp with fingers to get concentrated juice. Use a strainer or catch seeds in hand when pouring juice into curry. If using paste: dilute ~2 teaspoon paste in 1/8 cup water and pour juice into curry.