Baingan Bharta WFPB

Baingan Bharta WFPB is a Spiced Eggplant Mash in a red serving dish, garnished with green coriander

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

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