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eggplant-tomato-bharta-recipe

Eggplant Tomato Bharta

A smoky, flavorful vegan dish made with roasted eggplants and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants roasted
  • 3 medium tomatoes chopped
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • to taste salt
  • 2 tablespoon fresh cilantro chopped

Instructions 

  1. Preheat oven to 400°F (200°C). Roast the eggplants until the skin is charred and the flesh is soft, about 20-25 minutes. Let them cool, then peel and mash the flesh.
  2. Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle.
  3. Add chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
  4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
  5. Add the mashed eggplant to the skillet. Mix well and cook for another 5-10 minutes, stirring occasionally.
  6. Garnish with chopped cilantro and serve hot.

Nutritional Value

Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 5g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1.5mg

Keywords

Gluten-Free, Vegan
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