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  • Writer's pictureBiagio D

Baingan Bharta (Vegan)

Updated: May 2, 2020

I first tried this dish as an undergraduate and have cooked various versions of it over the years. It is a spicy comfort meal to eat with a heaping serving of rice. This recipe listed below is an adaption from the NY Times and is a must try!

Yield: 3 servings


2 large eggplants

½ lemon, juiced

2 tablespoons vegetable oil

1 medium onion, chopped

3 cloves garlic, finely chopped

1 fresh jalapeño pepper, thinly sliced

1 28 oz can of tomatoes, chopped

½ teaspoon turmeric

1 teaspoon kosher salt

2 teaspoons garam masala


1. Preheat oven to 450 degrees.

2. Prick the eggplant with a fork and bake until skin is wrinkled and the eggplants have collapsed (approximately 40 minutes).

3. When the eggplant is cool enough to touch, trim away the hard stem. Mash in a bowl with lemon juice.

4. Heat the oil in a skillet over medium-high heat. Add the onion and cook until golden brown. Add the garlic and jalapeno pepper and cook for another minute. Add the tomatoes, turmeric, and salt. Cook for 5 minutes.

5. Add in the mashed eggplant and cook for 3 to 5 minutes. Stir in the garam masala and turn off the heat.

6. Serve warm with rice.

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