Baingan Bharta WFPB

This delicious and super comforting dip AKA Baingan Bharta comes from the north of India and is a luscious mix of eggplant pulp, onions, tomatoes and chillies garnished with fresh coriander.

Most traditional recipes need the eggplant to be roasted over coals or a flame for the smokiness. Other “newer” recipes ask for the eggplant to be baked in the oven for half an hour or so.

I tend to steam the eggplant cubes for 10 – 15 minutes and then mash roughly. Works well with any steamer.

The smoked Red Paprika is the  secret ingredient here, for the smokiness while lending a beautiful flavour and colour.

This recipe is whole food plant based (WFPB), no oil, vegan, gluten-free, nut-free and soy-free.

We need,

• 2 cups of Eggplants, peeled & cut up into cubes
• 1.5 – 2 tablespoons of Water, for cooking
• 3 tablespoons Lemon Juice
• 1 large Onion, peeled and diced
• 3 – 4 cloves Garlic, peeled and minced
• 1 Green Chili, thinly sliced
• 3 – 4 large & ripe Tomatoes, chopped
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Cumin Seeds
• Salt,  to taste
• 1 teaspoon Smoked Red Paprika
• 2 tablespoons fresh Coriander Stalks & Leaves, minced finely 

Directions,

• Steam the eggplant cubes until cooked.
• Mash up roughly with a spoonful of Lemon Juice.
• In a deep nonstick pan, lightly roast the cumin seeds until aromatic.
• Add the onions and cook on low heat with a dash of water to prevent sticking or burning.
• When the raw smell goes off, add in the turmeric, minced garlic and chilli.
• Cook for a couple of minutes until slightly dry.
• Add in the chopped tomatoes and cook until softened (4 – 5 minutes).
• Next mix in the eggplant mash and stir well.
• Season with salt and mix in the smoked Paprika.
• Take off the heat.
• Add the remaining lemon juice.

Garnish this delicious Baingan Bharta WFPB with coriander and serve warm with “Jeera Rice” or “Roti“