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.
- 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
- 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.