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.
October 16 2018 recipe by , photo by , nutritional review by in Recipes, Side 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.
USMetric
3 servingservings

Ingredients

  • 11 oz. 300 g eggplant
  • 2 2 garlic clove, quarteredgarlic cloves, quartered
  • 2 tbsp 2 tbsp ghee
  • 2 oz. (52⁄3 tbsp) 55 g (80 ml) red onionred onions
  • 1 1 green chili pepper, choppedgreen chili peppers, chopped
  • 3 oz. (72⁄3 tbsp) 85 g (110 ml) tomato, choppedtomatoes, chopped
  • ½ tsp ½ tsp turmeric
  • ½ tsp ½ tsp kashmiri red chili powder
  • 1 tbsp 1 tbsp butter
  • ½ tsp ½ tsp salt and more to taste
  • fresh cilantro, for garnish
This recipe has been added to the shopping list.

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 an open flame on the stove (if you have a gas stove) or in the oven, 440 F° (225 C°) for about 15 minutes or until it's soft all the way through. Turn often to make sure it's thoroughly roasted. When it's roasted on all sides, cover with foil and let cool.
  3. Meanwhile, 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.
  4. 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.
  5. When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
  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 was originally published on his blog Headbanger's Kitchen.

Chef's notes

Sahil recommends roasting the eggplant on the stove instead of in the oven to get that signature smoky flavor. If you have a coal grill at hand, even better!

No kashmiri red chili pepper?

Try substituting with a 50/50 blend of paprika and cayenne powder.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,322 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

14 comments

  1. 1
    Una
    October 17 2018
    Is there a substitute for ghee?
  2. 2
    Francoise
    October 29 2018
    To Una: I would think plain butter
  3. 3
    Francoise
    October 29 2018
    Incan’t wait to try these recipes, especially this eggplant recipe.
  4. 4
    Sev.
    October 30 2018
    Over temperature please?
  5. 5
    Andrea
    October 31 2018
    Absolutely delicious! Thank you!
  6. 2 comments removed
  7. 8
    elizabeth
    November 16 2018
    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.
  8. 1 comment removed
  9. 10
    Fiona
    January 14 2019
    I think the aubergine needs a little longer to roast - maybe 30 minutes altogether. I also added the turmeric and some ground coriander to the onions and coconut oil and simmered that for a while. The end result was gorgeous and went beautifully with Keto naans.
  10. 11
    Denise
    November 10 2019
    What would the oven temperature be? I am thinking hot, perhaps 425°?
  11. 12
    Dayn
    April 13 2020
    Loved this recipe! We’re 2 keto freaks and we’re big on eggplants and indian food. Was superbe!
  12. 13
    Natalia
    November 16 2020
    We LOVED it!! I added chunks of beef. Pork might go well with it too
  13. 14
    Dave
    February 21 2022
    I think when you post a recipe like this you should include links to the recipes that would be considered complements to the main recipe. For example, this Baingan really needs some nice naan to go with it. Why not link to a dietdoctor.com naan bread recipe? I know I can search, but it would save time to already have the links handy
    Reply: #15
  14. 15
    Reply to comment #14 by Dave
    Kerry Merritt Team Diet Doctor
    February 21 2022

    I think when you post a recipe like this you should include links to the recipes that would be considered complements to the main recipe. For example, this Baingan really needs some nice naan to go with it. Why not link to a dietdoctor.com naan bread recipe? I know I can search, but it would save time to already have the links handy

    Thanks for your suggestion, Dave! There is actually a link to our naan recipe in the recipe description!

  15. 16
    Susan
    March 13 2022
    Also fabulous with scrambled eggs!
    Reply: #17
  16. 17
    Reply to comment #16 by Susan
    Kerry Merritt Team Diet Doctor
    March 14 2022

    Also fabulous with scrambled eggs!

    Great idea!

Leave a reply

Reply to comment #0 by

.