Baingan Bharta (eggplant curry)

We are still on Indian food craze, so here is one more delicious recipe.


  • 1 big eggplant, chopped
  • 1 tsp sea salt
  • 1 tsp turmeric powder
  • coconut oil
  • 1 big onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 cm piece fresh ginger, minced
  • 1 tbsp tomato passato
  • 1 tbsp date paste or coconut sugar
  • 2 tbsp curry
  • 1 tsp chilly powder
  • 500 ml coconut milk
  • 1 tsp asafoetida powder


  1. Cut eggplant into thin strips, add salt, turmeric and leave on the sieve to drain so extra water will drain out.
  2. Heat coconut oil on a big pan and add eggplants. Fry occasionally stirring until slightly brown, then set aside.
  3. Heat coconut oil on a pan, add sliced onion, minced garlic and ginger, heat for few minutes.
  4. Add mustard, fennel and fenugreek seedas. Stir completley and add asafoetida powder, curry, chilly, tomato passata, sugar and two tbsp coconut milk. Stir until it turns into thick paste.
  5. Add the rest of the coconut milk, stir and cook on low heat with lid on for few minutes.
  6. Add previously cooked eggplant and stir until combined, taste and add some more salt if needed.
  7. Serve with basmati rice or quinoa.

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