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Recipe

Baingan Bharta

Servings: 4

In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and the spice mix garam masala at most supermarkets. Serve over rice or with warm naan or other flatbread.

Ingredients

  • 2 Tbs. peanut or other neutral oil
  • 2 lb. eggplant (about 2 medium)
  • 1-1/2 lb. ripe tomatoes (about 3 medium)
  • 1 medium sweet onion, peeled and quartered
  • 1 medium jalapeño
  • Kosher salt
  • 1 oz. (2 Tbs.) ghee or unsalted butter
  • 1/3 cup roasted salted cashews, coarsely chopped
  • 1/4 cup golden raisins
  • 4 cloves garlic, finely chopped or grated
  • 1-1/2 Tbs. grated fresh ginger
  • 2 tsp. garam masala
  • 1/4 cup coarsely chopped fresh cilantro
  • Cooked basmati rice or naan
  • 1 lime, cut into wedges

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 20
  • Sodium (mg): 650
  • Carbohydrates (g): 38
  • Fiber (g): 10
  • Sugar (g): 20
  • Protein (g): 7

Preparation

  • Position a rack in the center of the oven, and heat the broiler on high. Brush some of the oil on a large rimmed baking sheet.
  • Put the eggplant, tomatoes, onion, and jalapeño on the baking sheet. Pierce the eggplant all over with a knife, and brush the vegetables on all sides with the remaining oil. Broil the vegetables, turning them a couple of times during cooking, until the eggplant are soft and well charred and the other vegetables are well charred in places, about 25 minutes.
  • When cool enough to handle, peel and discard the stem and skin of the eggplant, tomatoes, and jalapeño (discard the seeds for less heat), leaving some charred bits behind, and transfer to a large bowl. Coarsely chop the vegetables, return them to the bowl, season with 1 tsp. salt, and stir to combine.
  • In a large skillet, heat the ghee over low heat. Add the cashews, raisins, garlic, ginger, garam masala, and 1 tsp. salt. cook, stirring frequently, until fragrant, about 5 minutes. Using a rubber spatula, transfer the eggplant mixture to the skillet. Raise the heat to medium, and cook, stirring frequently and breaking up any large pieces of eggplant, until just heated through, about 5 minutes. Season to taste with salt, top with the cilantro, and serve with rice or naan and lime wedges.

Reviews

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Reviews (3 reviews)

  • MsSardana | 01/09/2019

    We're omnivores in my house, but sometimes miss the meat in vegetarian fare. Not in this case! This recipe is full of flavor and has just enough substance from the cashews and butter to stick to your ribs. I reduced the peanut oil to 2 tsp. (you can use parchment on the baking sheet instead), used the recommended amount of butter and it still comes out to just 5 WW smart points per 1 cup serving by my calculations. Delicious, will make again : ) My husband's family is from India, and this fits the bill as far as authentic flavor goes as well.

  • MsSardana | 01/09/2019

    We're omnivores in my house, but sometimes miss the meat in vegetarian fare. Not in this case! This recipe is full of flavor and has just enough substance from the cashews and butter to stick to your ribs. I reduced the peanut oil to 2 tsp. (you can use parchment on the baking sheet instead), used the recommended amount of butter and it still comes out to just 5 WW smart points per 1 cup serving by my calculations. Delicious, will make again : )

  • bakergal53 | 09/24/2018

    This is absolutely delicious! I served it as a side dish, but it would also make a great veggie main course. We didn’t use the lime, and we didn’t miss it.
    Yum!

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