Vegan Baigan Bartha Recipe

Preheat the oven to 400°F (200°C). Alternatively, you can cook the eggplants directly on a gas stove by placing them on a flame and turning them occasionally until the skin is charred and the flesh becomes soft. If using the oven, line a baking sheet with foil and place the eggplants on it.

Roast the eggplants in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let them cool.

Once the eggplants are cool enough to handle, peel off the charred skin and discard it. Mash the roasted eggplant flesh with a fork or chop it finely.

Heat oil in a skillet or frying pan over medium heat.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn translucent.

Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add coriander powder, turmeric powder, red chili powder (if using), and salt. Mix well.

Add the mashed or chopped roasted eggplant to the skillet. Stir well to combine with the onion and tomato mixture.

Cook the mixture for about 5-10 minutes, stirring occasionally, until the flavors meld together.

Add garam masala and mix well.

Remove from heat and squeeze lemon juice over the Baingan Bharta. Mix well.

Garnish with fresh cilantro leaves.

Serve the vegan Baingan Bharta hot with roti, naan, or rice.