Vegan Baingan Bharta Recipe

Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Bake in the oven for 30-35 minutes until the skin is charred and the flesh is soft. Alternatively, you can roast the eggplants over a gas flame on the stove until they are charred and soft.

Remove the eggplants from the oven and let them cool. Once cool, peel off the skin and discard it. Mash the eggplant flesh with a fork or potato masher.

In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.

Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.

Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.

Add the mashed eggplant to the skillet and stir well to combine. Cook for an additional 5-10 minutes until the flavors have melded together.

Serve the Baingan Bharta hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.