Baingan ka bharta

Baingan ka bharta

Once you try this incredible Indian roasted eggplant dish, there’s no turning back! It’s your new best low-carb friend you can always count on when it comes to dipping your keto naan into something really delicious. Baingan is the Hindi word for eggplant and from now on Baingan ka bharta is the English for "You're going to love this dish"!

Baingan ka bharta

Once you try this incredible Indian roasted eggplant dish, there’s no turning back! It’s your new best low-carb friend you can always count on when it comes to dipping your keto naan into something really delicious. Baingan is the Hindi word for eggplant and from now on Baingan ka bharta is the English for "You're going to love this dish"!
USMetric
3 servingservings

Ingredients

  • 10 oz. 300 g eggplant
  • 2 2 garlic clove, quarteredgarlic cloves, quartered
  • 2 tbsp 2 tbsp ghee
  • 2 oz. 50 g red onionred onions
  • 1 1 green chili pepper, choppedgreen chili peppers, chopped
  • 3 oz. 75 g tomato, choppedtomatoes, chopped
  • ¼ tsp ¼ tsp turmeric
  • ¼ tsp ¼ tsp kashmiri red chili powder
  • 1 tbsp 1 tbsp butter
  • ½ tsp ½ tsp salt and more to taste
  • fresh cilantro, for garnish

Instructions

Instructions are for 3 servings. Please modify as needed.

  1. Make a few small slits in the eggplant and stuff the slits with the garlic cloves.
  2. Roast the eggplant over open flame on the stove (if you have a gas stove) or in the oven for about 10-15 minutes. Turn often to make sure it's thoroughly roasted. When it's roasted on all sides, cover with foil and let cool.
  3. When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
  4. Heat the ghee in a saucepan and add onion. Season with salt. Once the onions are slightly browned, add chopped green chili pepper and chopped tomatoes.
  5. Season with turmeric and chili powder. Cook for 5 minutes or until the tomatoes begin to break down. Add water if needed, but only a little.
  6. Add eggplant mash, season with salt and cook for another 2-3 minutes with the lid on.
  7. Garnish with butter and fresh cilantro.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

Chef's notes

Sahil recommends to roast the eggplant on the stove instead of in the oven. That particular smoky flavor cannot be obtained by roasting in the oven. However, if you have a coal grill at hand, that is the best way to do it.

Serving tip!

If you want the full Indian experience, serve this dish with our delicious Keto Naan bread with melted garlic butter. If you want to combine with Mexican, pair it with our low-carb tortillas.

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8 comments

  1. Una
    Is there a substitute for ghee?
  2. Francoise
    To Una: I would think plain butter
  3. Francoise
    Incan’t wait to try these recipes, especially this eggplant recipe.
  4. Sev.
    Over temperature please?
  5. Andrea
    Absolutely delicious! Thank you!
  6. Denise
    What would be a substitute for the kashmiri chili powder? Could I use regular chili powder, or is there a big difference?
    Reply: #7
  7. Kristin Parker Team Diet Doctor
    Denise, you may be happy with a 50/50 blend of paprika and cayenne powder.

    --Kristin

  8. elizabeth
    I followed the directions to the letter; 10ounces of eggplant after it was roasted barely made 1 cup of mashed eggplant; with the 3 ounces of tomato cooked down I had exactly 1cup. This is more of a side dish than a meal; it says 3 servings; I had enough for one meal. Had to add some greens to stretch it out. The good note it was tasty.

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