Go Back
–+ servings
Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.
Print

Eggplant Curry (Baingan Bharta)

This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.
Course Entree, Soups & Stews
Cuisine Indian
Keyword curry, eggplant, masala, summer
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 124kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon nigella seeds
  • 18 grams garlic (minced)
  • 5 grams ginger (minced)
  • 270 grams onions (finely diced)
  • ¾ teaspoon salt
  • 620 grams eggplant (4-5 Japanese eggplants, peeled and cubed)
  • 200 grams tomatoes (1 medium tomato, chopped)
  • 90 grams green peppers (seeded and diced)
  • 2 teaspoons garam masala
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • cayenne pepper (to taste)
  • Cilantro (to garnish)
  • Lemon wedges (to garnish)
Grams + US Cups - US Standard

Instructions

  • Add the 1 tablespoon vegetable oil, 1 teaspoon nigella seeds, 18 grams garlic and 5 grams ginger to a pan and sauté over medium heat until the garlic is very fragrant and just starting to brown.
    1 tablespoon vegetable oil, 1 teaspoon nigella seeds, 18 grams garlic, 5 grams ginger
    Garlic, ginger, and Nigella seeds frying in a pan for making eggplant curry
  • Add the 270 grams onions and ¾ teaspoon salt and continue to saute until the onions start to brown (about another 10 minutes).
    270 grams onions, ¾ teaspoon salt
    The best curry starts with a base of caramelized aromatics. This pan has caramelized onions, ginger, garlic and nigella seeds.
  • Add the 620 grams eggplant, 200 grams tomatoes, 90 grams green peppers, 2 teaspoons garam masala, ½ teaspoon smoked paprika and ½ teaspoon turmeric and toss to coat evenly.
    620 grams eggplant, 200 grams tomatoes, 90 grams green peppers, 2 teaspoons garam masala, ½ teaspoon smoked paprika, ½ teaspoon turmeric
  • Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes.
    Add the eggplants, tomatoes, powdered spices and cook with a lid.
  • Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid.
    When the eggplant is cooked through, remove the lid and let the sauce reduce.
  • Continue frying the curry, stirring regularly until the sauce starts to caramelize and glisten.
    Finished eggplant curry is vibrant both in color and taste with tender eggplant pungent spices and tangy tomatoes.
  • Adjust salt and ccayenne pepper to taste. Serve garnished with Cilantro and Lemon wedges.
    cayenne pepper, Cilantro, Lemon wedges
    Loaded with creamy eggplant and studded with Indian spices, this easy eggplant curry recipe is quick and delicious.

Nutrition

Calories: 124kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 448mg | Potassium: 656mg | Fiber: 7g | Sugar: 10g | Vitamin A: 667IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 1mg