Indian Eggplant Curry Recipe: Baingan ka Bharta / Vangyache Bharit

Hello Foodies,

This roasted, oil-free, vegan, and vegetarian eggplant recipe is my absolute favorite dish to eat with Masala bhakri. This is a low carb, gluten-free, oil/butter free and more nutritious vegetarian entry, and it can be your weekly meal plan menu. Roasting eggplant brings out a whole new dimension to this versatile kitchen staple. I have tried roasting eggplant (baingan bharta / vangyache bharit) on a grill, stovetop, or in the oven.

The techniques each results in smoky, tender eggplant pulp that is full of flavor. After roasting this healthy dietary staple can be prepared in numerous ways and number of dishes. In this post, I have shared my favorite and easy method for roasting eggplant, along with some tips. I prefer roasting eggplants on the stovetop with the roasting net. Roasting on a stovetop imparts a delicate smoky flavor into the eggplant flesh. Once the eggplant is separated from the charred skin, you are left with perfectly tender, roasted and smoky eggplant flesh, so good!

YouTube Video:

Roasting of Eggplant:

Wash and pat dry eggplants and grease with oil. Place a roasting net over the cooktop on a medium flame for 8-10 minutes, turning the baingan every 1-2 minutes to make sure it's roasted well on all sides.

Peeling of Roasted Eggplants:

Once the eggplant is roasted, let it cool. Once cool, cut the stem and peel the skin off and mash it.

To Prepare Vangyache Bharit / Baingan Bharit:

In a bowl add mashed Eggplants/brinjal, Onion, Coriander leaves, turmeric, red chili powder, and salt and mix all well and serve with Methi-Masala Bhakri, Chapati or as a side dish for rice.

Few Serving Ideas of Roasted Eggplant:

Use it as a dip for vegetables or as a sandwich filling.
Mix mashed eggplant with grilled peppers, lentils, onions, and garlic.
Make homemade baba ganoush, puree roasted eggplant, garlic, tahini, lemon juice, and olive oil.
Add eggplant to your next Indian stir fry - Roasted Eggplant mashed.

So once a week, I prepare this spicy, smoky dish from the Maharashtra region of India. Sometimes I love to eat roasted eggplants mash by adding a dollop of ghee and slurp. You can serve over hot steamed rice or with warm Indian flatbread. Eggplant dishes are always one of the favorites in my house.

Preparation and Cooking Time: 15 Minutes.

Each Serving of Vangyache bharit / Baingan bharta Contains 51 Calories.

Ingredients:

Vangi / Brinjal / Eggplant 4-5 small(250g)
Onion 1 small, finely chopped
Red Chili powder 1 Tsp
Turmeric ½ Tsp
Salt 1 Tsp
Coriander Leaves ¼ Cup
Oil 2 drops

Instructions:

Wash and pat dry eggplants and grease with oil.
Place a roasting net over the cooktop or stovetop and place the eggplants.
Roast the eggplants on a medium flame for 8-10 minutes, turning the baingan every 1-2 minutes to make sure it's roasted well on all sides.
Insert a toothpick into an eggplant, check if it is soft and squashy, if not, continue roasting(It should be cooked evenly and from within).
Remove roasted eggplants in a plate and let it cool.
Cut the stem of the eggplant and peel the skin of roasted eggplants and mash it.
To the mashed eggplants add finely chopped onions, coriander leaves, red chili powder, turmeric, salt, and mix it evenly.
Serve it with chapati or with bhakri. But it tastes good with Jowar or Bajara Bhakari. Enjoy!!!

Dietary Comment :

The calorie count is based on a 2000 calorie diet.
Per serving contains 51 calories, along with 11.28 g carbohydrates, 5.1 g dietary fiber, 0.64 g fats, and 1.87 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Roasted Eggplant/Baingan ka bharta:

It is rich in fiber, low in calories; it provides a range of nutrients.
Eggplant is already low in calories so that it can contribute to a healthy, low-calorie diet.
Eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels.

Good Time To Eat:

It is good to eat vangyache bharit / baingan ka bharta for lunch, dinner or brunch.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so that everyone can enjoy it too!
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