Ingredient Herbs & Spices Spice Turmeric Baingan Bharta (Punjabi Spicy Roasted Eggplant) 5.0 (4) 4 Reviews This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. If you have any leftovers, save them; the dish tastes better on day two when all the flavors have had a chance to meld. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 25 mins Additional Time: 50 mins Total Time: 1 hr 15 mins Servings: 4 Yield: 4 servings Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 large eggplants (about 3 pounds total) ¼ cup avocado oil 1 large onion, chopped 3 large cloves garlic, minced 1 tablespoon minced fresh ginger 1 jalapeño pepper, finely chopped 1 ½ teaspoons ground cumin ¾ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground turmeric 1/4-1/2 teaspoon crushed red pepper 2 medium tomatoes, chopped ⅓ cup chopped fresh cilantro 1 tablespoon lemon juice ½ teaspoon garam masala Directions Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil. Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more. Tips To make ahead: Refrigerate for up to 2 days. Reheat before serving. Originally appeared: EatingWell.com, July 2018 Save Rate Print Nutrition Facts (per serving) 246 Calories 15g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 246 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 11g 40% Total Sugars 14g Protein 5g 9% Total Fat 15g 19% Saturated Fat 2g 9% Vitamin A 768IU 15% Vitamin C 26mg 28% Folate 94mcg 24% Sodium 450mg 20% Calcium 58mg 4% Iron 2mg 8% Magnesium 61mg 15% Potassium 1022mg 22% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.