Vegan Baingan Bharta Roasted Eggplant Curry

 5/5

Vegan Baingan Bharta is a classic Indian dish made with roasted eggplant, spices, and fresh herbs. This vegan version offers the same smoky and savory flavors without the use of dairy or animal products, making it a delightful plant-based option.

INGREDIENTS

For Roasting the Eggplant:

2 large eggplants (about 1.5 to 2 pounds)
1 tablespoon vegetable oil
Salt, to taste

For the Curry:

2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon paprika or Kashmiri red chili powder (adjust to taste)
Salt, to taste
2 large tomatoes, finely chopped
2 tablespoons fresh cilantro leaves, chopped
Fresh lemon juice, for garnish
Cooked basmati rice or roti (Indian flatbread) for serving

INSTRUCTIONS

Roasting the Eggplant:

Preheat your oven to 400°F (200°C).
Wash the eggplants and pat them dry. Prick the eggplants all over with a fork.
Rub the eggplants with 1 tablespoon of vegetable oil and sprinkle with salt.
Place the eggplants on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the skin is charred, and the flesh is soft.
Remove the eggplants from the oven and let them cool. Once cool enough to handle, peel off the charred skin and discard it. Chop the roasted eggplant flesh finely and set aside.

Making the Curry:

In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat.
Add the cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until they turn translucent.
Stir in the minced garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.
Add the ground coriander, ground turmeric, garam masala, paprika or chili powder, and salt. Mix well and cook for 1-2 minutes to toast the spices.
Add the finely chopped tomatoes and cook for about 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate.
Add the roasted and chopped eggplant to the pan and stir to combine. Cook for an additional 5-7 minutes to blend the flavors.
Garnish with fresh cilantro leaves and a squeeze of fresh lemon juice.

TIPS

Adjust the level of spiciness by varying the amount of green chilies or chili powder.
For added creaminess, you can stir in a tablespoon of dairy-free yogurt or coconut milk at the end of cooking.
Garnish with extra cilantro and serve with lemon wedges for a burst of fresh flavor.