Learn how to make flavorful Baigan Bharta with green peas, tomatoes, onions, ginger, garlic and simple Indian spices.
This healthy eggplant recipe is prepared with only one tablespoon of olive oil, making it a light and nutritious option for lunch or dinner. The combination of soft eggplant, tangy tomatoes, sweet green peas and aromatic ginger-garlic creates a comforting Indian sabzi that pairs perfectly with roti, paratha, naan or rice.
This recipe is naturally vegan, cholesterol-free and rich in dietary fiber.
Ingredients
Method
- Roast the whole eggplant directly over an open flame or under a broiler, turning occasionally, until the skin is charred and blistered and the flesh is completely soft, about 12-15 minutes. Let it cool slightly, then peel off the charred skin and roughly mash the flesh with a fork.
- Heat the olive oil in a wide pan over medium heat. Add the finely chopped onions and saute until golden, about 5-6 minutes.
- Add the ginger and garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes and cook until soft and the oil begins to separate, about 5 minutes.
- Stir in the chili powder and salt, mixing well to coat the tomato-onion base.
- Add the mashed roasted eggplant and green peas. Mix thoroughly and cook uncovered for 8-10 minutes, stirring occasionally, until everything is well combined and slightly thickened.
- Taste and adjust salt if needed. Garnish generously with fresh coriander leaves.
- Serve hot with roti, paratha, naan, or steamed rice.
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