Dinner · 45 min · indian

Baingan Bharta

Eggplants does the heavy lifting here, with onion rounding it out. An Indian dinner that takes 45 minutes, start to finish. Each serving lands at 407 calories with 26g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplants
• 1 Onion
• 2 Tomatoes
• 1 cup Peas
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1/4 cup Cilantro

Steps

1. Prick the whole eggplants with a fork so steam can escape.
2. Char directly over a gas flame or under a hot broiler, turning, until the skin blackens and the flesh collapses, about 20 minutes.
3. Cool slightly, then scoop the smoky flesh into a bowl; chop roughly.
4. Sizzle the diced onion and grated ginger in oil 6 minutes until soft.
5. Add the turmeric, then the chopped tomatoes; cook until they melt down.
6. Fold in the eggplant and peas; simmer 10 minutes so the flavors marry.
7. Taste and salt boldly — smoky eggplant needs assertive seasoning.
8. Top with cilantro and serve with flatbread.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes