Simple + Healthy Roasted Eggplant Curry (Baingan Bharta)
Recipe type: Vegan (option), Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Simple and healthy baingan bharta, roasted eggplant curry. Tasty even for the eggplant haters… I promise!
  • 2 medium-sized eggplants
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon ghee *see note
  • 2.5 teaspoon cumin seeds
  • 1 large yellow onion, chopped fine (yield ~4 cups)
  • 2 tablespoon diced garlic
  • 2 tablespoon diced ginger root
  • 2 cup diced tomato
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • ½ teaspoon Himalayan rock salt
  • ¼ cup roughly chopped fresh cilantro, divided
  • 1 cup long grain brown rice, cooked according to package directions
  • 4 gluten-free naan(optional)
  1. Preheat oven to 425F. Slice the eggplant in half lengthwise and sprinkle with salt on the flesh. Place 4 drops of olive oil on the pan and rub the flesh in the oil. Place flesh side down on a baking sheet and roast for 25-30 minutes until the flesh is tender and the outside is a nice dark charred color.
  2. Meanwhile, heat ghee and cumin seeds in a cast iron pan on medium-high heat. Cook for 1-2 minutes until toasted.
  3. Add the onion, ginger and garlic and saute for another 8-10 minutes, until the onions are tender and translucent.
  4. Add in the tomato, coriander, turmeric, masala and salt and cook another turn the heat to a medium low and allow it to cook about 5 to 10 minutes stirring often.
  5. Once the eggplant is done, peel off and discard the charred skin, scoop the flesh into a bowl, roughly mash it, and add it to the stove top mixture. Cook for another 3-5 minutes, just until heated.
  6. Sprinkle with half of the fresh cilantro, then throw it in your food processor and pulse. I like it a bit chunky still, so I didn’t pulse it too much.
  7. Serve over rice with a sprinkle of fresh cilantro and a gluten-free naan.
note: to make vegan, replace ghee with coconut oil or grape seed oil. note: ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgement when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.
Recipe by Healthful Pursuit at