Baingan bharta (Indian smoked aubergine)

An Indian dish of grilled then mashed aubergine, simmered with tomatoes, onions and spices. Smoky, tender and fragrant, it is a light plant-based curry with plenty of character.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 61 kcal · 2 g protein · 10 g carbohydrate · 1 g fat

Ingredients

• 2 large aubergines
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ginger

Method

1. Grill the whole aubergines until the skin blackens, then peel them.
2. Mash the smoky flesh.
3. Fry the onion, garlic, ginger and spices, then add the tomatoes.
4. Stir in the aubergine and simmer for 15 minutes.

Nutritional benefits

Aubergine is low in calories and rich in fibre, and the spices (turmeric, cumin, ginger) have an anti-inflammatory side. Grilling gives an unmatched smoky flavour without any added fat. A light, tender, fragrant plant-based curry, ideal for weight loss. Naturally vegan and gluten-free.

Variations and substitutions

• Add peas (bharta matar).
• Spicier: add fresh chilli.
• Serve with yoghurt on the side (not vegan).
• Serve with rice or flatbreads.

Storing and preparing ahead

Keeps for 4 days and can be frozen: it improves when reheated.

💡 Good to know

Grilling the aubergine until the skin is blackened is essential: it gives bharta its characteristic smoky taste.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · anti-inflammatory recipes.

The foods in this recipe: aubergines · tomatoes · onion · garlic · turmeric.

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