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Indian Eggplant Curry with Chickpeas (Baingan Bharta)

A smoky and spicy Indian curry made from roasted eggplant and chickpeas, perfect for a vegetarian dinner. It pairs well with brown rice or whole wheat naan.

Indian Eggplant Curry with Chickpeas (Baingan Bharta)

Ingredients

Instructions

  1. Roast the eggplant directly over a gas flame or in the oven (200°C top and bottom heat for 30-40 minutes) until the skin is charred and the flesh is soft. Let it cool, peel off the skin, and roughly mash the flesh.
  2. Heat olive oil in a pot. Sauté the onions until translucent. Add garlic and ginger and sauté for 1 minute.
  3. Sprinkle turmeric, cumin, and garam masala and briefly toast them.
  4. Add diced tomatoes and simmer for 2-3 minutes. Add the mashed eggplant and chickpeas and mix well.
  5. Let everything simmer on medium heat for about 10-15 minutes until the flavors combine and the curry thickens. Add a little water if necessary.
  6. Season with salt and pepper. Garnish with fresh coriander and serve hot, e.g., with brown rice.

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