Servings: 2

Weight Watcher Smart Points: 5

Preparation Time: 25 Minutes

Cooking Time: 25 Minutes

Ready In: 50 Minutes


  • ½ tsp cumin seeds
  • 1 large eggplant (aubergine, baingan)
  • handful of coriander leaves
  • ½ inch ginger
  • 1 green chili
  • 2 tbsp oil
  • 1 medium sized onion
  • ¼ tsp red chili powder
  • salt
  • 2 large tomatoes


  1. Rinse the baingan or eggplant in water
  2. Pat dry with a kitchen napkin.Apply some oil to the baingan and keep it for roasting on an open flame
  3. Keep it turning on the fire after 2-3 minutes…… so that the baingan gets cooked everywhere and completely
  4. You could also do it in the oven
  5. But you won’t get the smoky flavor of the baingan if you roast it in the oven.whilst the eggplant is still getting roasted……… in the mean time, chop your other veggies.When the baingan shrinks in size, its color changes….
  6. and a lovely burnt smoky aroma fills your kitchen……… close the fireRemove the baingan and immerse in a bowl of water till it cools down.Peel the skin of the baingan
  7. Keep it on your cutting tray
  8. Discard the stem of the eggplant.Chop the baingan into small pieces.In a kadhai, heat up the 2 tbsp oil
  9. Add the cumin seeds
  10. When they pop up, add the onions
  11. Fry the onions till transparent
  12. Add the ginger and saute for till the raw smell of the ginger disappears.Add in the chopped tomatoes and mix it well.Bhuno (saute) the tomatoes till the oil starts separating
  13. Now add the red chili powder.Mix it and saute for 30 seconds.Add the chopped roasted eggplant.Mix it with the onion-tomato mixture.Saute for some more 4-5 minutes
  14. Add the green chili and salt and saute for a minute.Your baingan bharta is ready… wait a minute…
  15. there is one more final touch left.Finally add the coriander leaves.Mix the coriander leaves with the baingan bharta.Serve baingan bharta hot with phulkas, tandoori roti or naan
  16. It goes well even with plain rice or jeera rice.

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