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Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.

Eggplant Curry (Baingan Bharta)

This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.
Course Entree, Soups & Stews
Cuisine Indian
Keyword curry, eggplant, masala, summer
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 125 kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon nigella seeds
  • 18 grams garlic (minced)
  • 5 grams ginger (minced)
  • 270 grams onions (finely diced)
  • 3/4 teaspoon salt
  • 620 grams eggplant (4-5 Japanese eggplants, peeled and cubed)
  • 200 grams tomatoes (1 medium tomato, chopped)
  • 90 grams green peppers (seeded and diced)
  • 2 teaspoons garam masala
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • cayenne pepper (to taste)

Instructions

  1. Add the oil, nigella seeds, garlic and ginger to a pan and saute over medium heat until the garlic is very fragrant and just starting to brown.
    Garlic, ginger, and Nigella seeds frying in a pan for making eggplant curry
  2. Add the onions and salt and continue to saute until the onions start to brown (about another 10 minutes).
    The best curry starts with a base of caramelized aromatics. This pan has caramelized onions, ginger, garlic and nigella seeds.
  3. Add the eggplant, tomatoes, peppers, garam masala, smoked paprika and turmeric and toss to coat evenly.
  4. Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes.
    Add the eggplants, tomatoes, powdered spices and cook with a lid.
  5. Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid.
    When the eggplant is cooked through, remove the lid and let the sauce reduce.
  6. Continue frying the curry, stirring regularly until the sauce starts to caramelize and glisten.
    Finished eggplant curry is vibrant both in color and taste with tender eggplant pungent spices and tangy tomatoes.
  7. Adjust salt and cayenne pepper to taste. Serve garnished with cilantro and lemon wedges.
Nutrition Facts
Eggplant Curry (Baingan Bharta)
Amount Per Serving
Calories 125 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 447mg19%
Potassium 638mg18%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 10g11%
Protein 3g6%
Vitamin A 660IU13%
Vitamin C 34.7mg42%
Calcium 47mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.