Best 2 Eggplant Curry Baingan Bharta Recipes

Eggplant curry, also known as baingan bharta, is a delectable dish that tantalizes taste buds with its smoky, creamy, and subtly tangy flavors. Originating from the vibrant culinary traditions of India, this delightful vegetarian dish showcases the versatility of eggplant, transforming it into a hearty and comforting meal. This recipe guide offers a comprehensive exploration of baingan bharta, presenting three distinct variations that cater to diverse preferences and dietary restrictions. Dive into the classic baingan bharta recipe, featuring roasted eggplant mashed with aromatic spices and tangy tomatoes, capturing the essence of this beloved dish. For those seeking a vegan alternative, discover the baingan bharta vegan recipe, which skillfully recreates the authentic flavors using plant-based ingredients. Additionally, the air fryer baingan bharta recipe introduces a modern twist, utilizing an air fryer to achieve a healthier version of this culinary delight, without compromising on taste.

Check out the recipes below so you can choose the best recipe for yourself!

BAINGAN BHARTA (EGGPLANT CURRY)

Baingan Bharta (Eggplant Curry) image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g

EGGPLANT CURRY (BAINGAN BHARTA)

Eggplant Curry (Baingan Bharta) image

A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.

Provided by Iram Khan

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 medium eggplant
8 cloves garlic, peeled, or more to taste
2 tablespoons vegetable oil, or more as needed
2 medium onions, thinly sliced
1 tomato, chopped
½ teaspoon red chile powder
salt to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
3 mint leaves, or to taste
salt to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g

Tips:

Select eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have blemishes, as these may be overripe or damaged.
To remove the bitterness from eggplants, salt them and let them rest for 30 minutes before cooking. This will draw out the bitter juices and make the eggplants more palatable.
If you are short on time, you can microwave the eggplants instead of roasting them. Simply prick the eggplants with a fork and microwave them on high for 5-7 minutes per side, or until they are soft.
Use a variety of spices to flavor your eggplant curry. Common spices include cumin, coriander, turmeric, chili powder, and garam masala. You can also add ginger, garlic, and onions for extra flavor.
Serve eggplant curry with rice, roti, or naan. You can also add a dollop of yogurt or raita to cool down the spice.

Conclusion:

Eggplant curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber, and it can be made with a variety of spices and ingredients to suit your taste. Whether you are a vegetarian or a meat-eater, eggplant curry is a great option for a healthy and satisfying meal.