Indian Eggplant Curry (Bhaingan Bharta)

Indian Eggplant Curry (Bhaingan Bharta) is a flavorful traditional Indian dish that is a true delight to make! This healthful vegan dinner recipe is perfect for those looking for a unique and nutritious meal!

If you’re a fan of Indian food or love eggplant curry and haven’t tried making it at home, I highly suggest it!

Eggplant curry has been one of my favorite Indian meals since I was in high school (so, 17,000 years ago).

I always assumed making Indian food at home was complicated and daunting, but I assure you, it’s not! 

One of my favorite Indian dishes is eggplant curry. 

When I was in college, I would get a massive craving for Indian Bhaingan Bharta and couldn’t possibly be satisfied until I devoured the dish with garlic naan (of course!).

After trying desperately (in vain) to re-create the eggplant curry from a great Indian restaurant in Reno, I felt I kept getting close, but wasn’t quite hitting it.

Well, my efforts paid off because after many attempts, I got closer and closer until I landed on this particular recipe I’m sharing here today. I have since made it countless times!

Before we get started, I want to be clear that I’m not claiming this to be authentic eggplant curry that you’d get in a local restaurant. It is, indeed, my own rendition using ingredients that are fairly easy to find.

The authentic version of this recipe calls for a spice I couldn’t find at the grocery store: asafetida. 

This spice does make a difference in the flavor, so if you buy them online or find them in a local grocery store, definitely add them in.

I also used a couple of habaneros instead of green chilies because I was craving some (a ton of) heat. 

If you have never tried eggplant curry or if you’re unsure whether or not you even like eggplant, try this recipe…it may surprise you!

Let’s discuss the simple ingredients for eggplant curry. Unless otherwise specified, you can find all of them at any grocery store.

Ingredients for Indian Eggplant Curry:

The ingredients needed for this recipe are very basic: eggplant, tomato, peas (I use frozen), onion, ginger, and spices.

Fresh Eggplant: Pick up one large eggplant from the grocery store. If the eggplants available are fairly small, use two medium-sized eggplants or 4 to 6 Japanese eggplants (or smaller eggplants) to ensure you have enough.

Avocado Oil: We need some form of cooking oil to drizzle over the eggplant to ensure it doesn’t burn during the baking process. We also need oil to sauté the curry spices.

I love using avocado oil because it is a good source of omega-3 fatty acids and has neutral flavor. Olive oil, vegetable oil, coconut oil and canola oil work too.

Onion & Garlic: Big flavor enhancers here! We use a generous amount of yellow onion and fresh garlic cloves as the backbone to a tremendous flavor profile.

Fresh Tomatoes: Tomatoes bring a natural sweetness and acidity that pairs nicely with the otherwise subtle flavor of eggplant.

Green Peas: Peas add a burst of texture to this creamy eggplant curry. I use frozen peas, but canned peas work too.

Curry Spices: Cumin Seed, Garam Masala, Asafetida, Ground Turmeric. What gives Bhaingan Bharta its unmistakable flavor is the specific combination of spices used.

Most of the above spices can be find at all grocery stores, except for asafetida. Source it online, or skip it if need be. It won’t taste the same as traditional eggplant curry, but it will still taste amazing!

While differing amounts may be used, the types of spices are largely the same to generate amazing flavor.

With so few ingredients and the result of a marvelously healthy and delicious meal, there’s no reason not to dive in!

Now that we’ve covered the basic ingredients for aubergine curry, let’s make it!

How to Make Indian Eggplant Curry:

1. Roast the Eggplant: Preheat the oven to 400 degrees Fahrenheit. Cut the eggplant in half length-wise, and drizzle some oil on the flesh so that it doesn’t stick to the baking sheet. Place the eggplant halves on a baking sheet flesh-side down. Roast eggplant for 40-50 minutes or until the skin is brown and pulling away from the flesh. The roasted eggplant flesh should now be darker and appear wet. You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer.
2. Make the Rice: If you’re serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
3. Toast the Spices: Heat the oil to medium-high heat in a large skillet and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté for 3 to 5 minutes, or until very fragrant. Reduce the heat to medium heat and add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros (or green chilis), ground cumin, garam masala, and turmeric. Cook, stirring occasionally, until the onion is translucent, about another 8 minutes. If using frozen peas, add them now. Be careful not to burn the spices.
4. Make the Curry: Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off. The peel should come right off. Place the flesh in a blender and blend until smooth. You can also mash the tender eggplant if it mashes easily. Add the eggplant to the rest of the ingredients. Reduce the heat if necessary and cook 5 minutes. Add the chopped tomatoes (and the green peas if using fresh or canned peas). Cover and cook another 5 – 8 minutes on low heat, stirring occasionally.
5. Serve! Taste the curry and season with salt and black pepper to your personal taste. Serve over brown or basmati rice with naan! You can serve with chopped fresh cilantro or Thai basil to brighten up the flavor if you’d like.

Make this Buttery Garlic Naan Recipe for a traditional authentic experience.

Storage Options:

1. Refrigerator: Store eggplant curry in a large airtight container in the refrigerator for up to 5 days.
2. Freezer: Transfer any leftover curry to a freezer-safe container and freeze for up to 3 months.

What to serve with eggplant curry?

Of course, classic naan bread is a must!

In addition, some form of steamed white rice or brown rice is customary. I love classic basmati rice. Try some of the recipes below!

Serving Suggestions:

May I suggest you serve this delicious dish with one of the following?:

• Ginger Turmeric Aromatic Rice
• Coconut Rice
• Jalapeno Ginger Cauliflower Rice
• Homemade Rice Pilaf

Looking for ways you can customize the recipe and go off script? Here are some suggestions.

Recipe Adaptations:

• Replace the fresh tomatoes with one can of diced tomatoes if you don’t have access to good tomatoes.
• Add fresh vegetables such as cauliflower, broccoli, bell peppers, and/or potato if desired.
• Increase the amount of spice in the recipe. You can add cayenne pepper or chili flakes instead of chilis for heat.
• Add an extra 1/2 teaspoon of asafetida.
• Toss 1 teaspoon of mustard seeds in with the cumin seeds.
• Replace habaneros with jalapenos or 2 Thai chilies.
• Add 1/2 cup full-fat canned coconut milk to make curry creamier and richer.
• Peel and chop the eggplant into smaller eggplant pieces to expedite the roasting process.
• If you have access to curry leaves and feel confident using them, please do add them in!
• Serve with green or red lentils or beans for some plant-based protein.
• To simplify the whole process, use curry powder or curry paste instead of all the spices.

If you love Indian food, also try my Saag Paneer and my Quick and Easy Chana Saag!

Enjoy this easy eggplant curry recipe any time the craving strikes!

Indian Eggplant Curry (Bhaingan Bharta)

4.55 from 33 votes

Classic Indian Eggplant Curry is easy to make and boasts big bold flavors! Serve this vegan main dish with naan and steamed rice for an amazing meal!

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Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings: 4 Servings

Ingredients

• 1 large eggplant roasted
• 4 Tbsp avocado oil or cooking oil of choice, divided
• 1 Tbsp cumin seeds
• 1 (1.5-inch) piece ginger peeled and finely chopped
• 1 medium-sized yellow onion chopped
• 6 cloves garlic minced
• 2 habanero chilies finely chopped*
• 2 tsp ground cumin
• 1 tsp garam masala optional
• 1 tsp asafetida
• 1 tsp ground turmeric
• 2 medium-sized tomatoes seeded and chopped
• 1/2 cup frozen or fresh green peas
• ½ teaspoon salt or to taste

Instructions

• Preheat the oven to 400 degrees F. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down. Roast the eggplant for 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
• If you’re serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
• Heat the oil in a large skillet over medium heat and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant. Add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros, ground cumin, garam masala, and turmeric. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
• Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth. Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato (and the green peas if using fresh or canned peas), cover and allow to cook another 5 – 8 minutes, stirring occasionally.
• Perform a taste test and add salt as necessary. Serve over brown or basmati rice!

Video

Notes

*Choose your heat level. I removed the seeds from one of the habaneros, but kept the seeds in one of them. If you don’t like spicy food, don’t use habaneros – try jalapenos and remove all the seeds or leave peppers/chilies out entirely.

Nutrition Facts calculated for curry only (not including rice)

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Nutrition

Serving: 1of 4 · Calories: 97kcal · Carbohydrates: 8g · Protein: 2g · Fat: 7g · Fiber: 2g · Sugar: 3g

Author: Julia

Course: Main Dishes

Cuisine: Indian

Keyword: Bhaingan Bharta, curry, eggplant, gluten free, healthy dinner recipe, indian, Indian curry recipe, vegan, vegetarian

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