Wednesday, September 15, 2010

Eggplant Curry - Baingan Bharta

I love the combination of sweet and savory spices characteristic of Indian cuisine. I also love eggplant, and eggplant curry (Baingan Bharta) is one of my favorites anytime I eat at Indian restaurants. Since eggplants are plentiful at the farmer's market right now I decided to try to recreate this dish at home. Although it requires some exotic spices (you can easily purchase the spices online or at an ethnic grocer if you have one in your area), the dish is quite simple to prepare, and it is a great vegetarian option served with rice and a cucumber salad. I added some zucchini because I had some that needed using up - it is not "traditional" and you can omit it if you like.

Eggplant Curry - Baingan Bharta
1 Large Globe Eggplant
1 Onion, finely diced
3 Garlic Cloves, minced
1 inch piece of fresh ginger, minced
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon chili powder or 1 fresh red chili, minced
1 teaspoon garam masala
2 Roma Tomatoes or 1 Beefsteak Tomato, diced
1 Medium Zucchini, cubed
Sea salt to taste
Oil for pan

1) Prepare eggplant: Roast the eggplant whole in a 400 degree oven for 45 minutes, or until very soft. Alternatively, wrap the eggplant in foil and roast it over an outdoor grill (I did this while cooking dinner on the grill the night before I wanted to make the eggplant) until the eggplant is very soft. Let eggplant cool, then peel the eggplant, and mash the eggplant flesh along with any juice from it.

2) Prepare the curry: Heat a large skillet over medium heat, coat the skillet with a thin layer of oil. Add the onions, saute until they are transluscent. Add the ginger and garlic, saute another 2-3 minutes. Add the spices, saute another 1-2 minutes, until fragrant. Add the tomatoes, zucchini and mashed eggplant. Cover and let simmer over low heat for 30 minutes. Taste the curry, add salt as needed. Let simmer uncovered an additional 15 minutes, until the zucchini is very soft and the mixture has thickened.

Serve over steamed rice or try cauliflower rice for a yummy grain free treat!

As usual, I've also included this post as part of several weekly recipe sharing events: Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!


  1. this looks like a great, tasty variation on an old favourite. Eggplant and zucchini always compliment each other in these type of dishes.

  2. My husband will love this!! Thanks for linking up to Just Another Meatless Monday!

  3. I love eggplant. . .This looks really yummy. I think my kids would love it. It would be great in the morning on breakfast. Thanks for the recipe.

  4. Thanks Dan, Laura, and Healy - I hope you all enjoy it as much as we did. I actually made this again yesterday to take for lunch today - we have tons of eggplant in the fridge right now! The end of summer abundance :)

  5. Mmmm, that looks really good.
    Thank-you for linking up with my food carnival.

  6. Wow! This looks great! I've been looking for new eggplant recipes and am excited about this. I've never tried this dish, but love LOVE Indian food. Thanks for sharing!

  7. Looks delicious! Thanks for linking up for Friday Favorites!

  8. I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)