baingan bharta-8

Roasted Smoked Eggplant Curry

Smoky, roasted eggplant is combined with spices, tomatoes, and fresh herbs to bring you this delicious family favorite curry!

Course Main Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword eggplant curry, eggplant dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 servings
Calories 70 kcal
Author Anjali Lalani


  • 3 large eggplants
  • 1/2 white onion , finely chopped
  • 3 large vine-ripe tomatoes , finely chopped
  • 8 cloves garlic , finely chopped
  • 1 teasp ginger , minced
  • fresh green jalapenos , minced (amt. depends on desired level of spice)
  • 1/4 teasp black mustard seeds
  • 1/4 teasp asafetida , or hing (optional) - see notes below
  • 1 teasp ground turmeric
  • 1/2 tbsp ground coriander powder
  • 1/2 tbsp ground cumin powder
  • 1/2 teasp garam masala
  • 1/2 teasp freshly squeezed lemon juice
  • 1 teasp salt
  • 1/2 cup fresh cilantro , finely chopped
  • 1 tbsp cooking oil


  1. Preheat the oven to 375 degrees F.
  2. Prick the outside of each eggplant a few times all the way around (I used a skewer).

To Smoke & Roast Eggplant (see notes below):

  1. Char the outside skin of each eggplant by placing them directly on the open flame of a gas burner. After 2-3 minutes or as the outside skin starts to char, rotate the eggplant so that it is evenly charred on all sides. Alternatively you can grill or roast the eggplant alone, but then you will NOT get the smokey flavor of the eggplant.

  2. Place the smoked eggplants on a lined baking sheet (I used a silpat ) and place in the oven to roast for 20-30 minutes, or until they are completely soft. When they are done, you should easily be able to pierce a knife or poke a metal skewer into the core of the eggplant without any resistance.
  3. Remove the eggplant from the oven and allow it to cool.

To Prepare the Curry:

  1. Split the eggplants in half lengthwise and scoop out the meat. Or simply peel the outer skin of the eggplant so that you are left with the inside meat. Discard the outer skin.
  2. Place the meat of the eggplant into any blender (such as a vitamix). Pulse to chop/mash or roughly puree the eggplant. Note - I prefer to roughly puree the eggplant to have more of a smooth creamy texture, but I've also simply chopped and mashed the eggplant down with a masher or fork (instead of using a blender) and it tastes great either way, just depends on your preference.
  3. In a non-stick pan, heat the cooking oil on medium heat. Add the black mustard seeds and asafetida (if using). Cook just until the seeds start to fry.
  4. Add the finely chopped garlic, minced ginger, and minced fresh jalapenos (if using). Cook, mixing frequently, for ~30 seconds until fragrant. Be sure that the contents do not stick to the pan. If this happens, simply lower the heat or add more oil.
  5. Add the chopped onions and saute until the onions start to become translucent, mixing frequently.
  6. Add the chopped tomatoes, turmeric, coriander powder, cumin powder, garam masala, fresh lemon juice, and salt. Combine and saute until the tomatoes and spices start to cook in (a few minutes).
  7. Add the roughly pureed or mashed eggplant. Combine and mix well with the tomato-onion mixture for 1-2 minutes.
  8. Taste and adjust the amount of salt or lemon juice if necessary. Saute for another 3-4 minutes, mixing frequently.
  9. Add the freshly chopped cilantro. Turn off the heat and serve hot with you favorite whole wheat tortilla (home-made or store-bought), Naan, or rice. Enjoy!

Recipe Notes

Asafetida - Most brands combine asafetida with wheat. So omit for gluten-free option unless you are sure it is certified gluten-free. 


Eggplant - If you do not have an open flame to smoke the eggplant, you can skip smoking the outer skin and simply roast in the oven. You will not get that smokey flavor, but the dish will still turn out delicious!




Nutrition Facts
Roasted Smoked Eggplant Curry
Amount Per Serving
Calories 70 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 780mg34%
Potassium 153mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 405IU8%
Vitamin C 8.6mg10%
Calcium 19mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.