My Healthy Quick & Easy Indian Eggplant Bharta is a made-over classic that delivers all the traditional flavors in a lighter and simpler version. It’s perfect for any home cook!
Healthy Quick & Easy Indian Eggplant Bharta
If you’ve ever been to an Indian restaurant, chances are you’ve had bangan bharta. "Bangan" means eggplant in Hindi, and "bharta" translates to mashed, so essentially, it’s a delicious mashed eggplant stew.
Indian food is indeed delicious, but cooking it at home can feel like a marathon. There are lots of steps, lots of spices, and it’s easy to get overwhelmed. Trust me, I’ve been there! Over the years, I’ve asked my mom to teach me a few recipes, thinking, How hard can it be? Spoiler: It’s always harder than it looks! My mom is an exceptional cook and knows her way around dishes from every region of India (and beyond!). Since we’re from northern India, she shines when making classics like butter chicken, mattar paneer, dal, rajma, and, of course, bangan bharta. But here’s the thing: she prepares it the traditional way, which means doing everything from scratch. That includes grilling the eggplants, peeling off the charred skin, toasting whole spices, and then grinding them fresh.
But today, I’m going to show you my version! While it skips the steps my mom swears by, this made-over recipe still delivers the same bold flavors. It comes together quickly, but you’ll need to let it simmer until it transforms into a thick, flavorful, and tangy eggplant stew. If you love bangan bharta but have never thought about making it yourself, my Healthy Quick & Easy Indian Eggplant Bharta will give you the confidence to try it!
Other cultures have their own take on eggplant stews, and I can’t wait to explore them all someday. Until then, I’m perfectly content enjoying this hearty, healthy, and comforting Indian classic!
HOW I MADE OVER THIS INDIAN CLASSIC:
First and foremost, I don’t use a lot of oil in my recipe. Sure, oil and other types of fats add richness, but they can also weigh down a dish, and when vegetables are drenched in oil, the taste gets lost.
And let’s talk about the veggies in bangan bharta! Eggplants contain polyphenols, which may help protect against cancer, along with antioxidants and potassium that support heart health. Plus, they’re packed with fiber, which can help lower cholesterol. Onions are nutrient-dense, may help regulate blood sugar, and can even play a role in preventing osteoporosis. Tomatoes are loaded with lycopene, support brain health, and may reduce the risk of type 2 diabetes. All of this in one dish? Yes, please!
This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian, and vegan.
HERE’S WHAT YOU’LL NEED:
(Use organic ingredients when possible)
Eggplant
Tomatoes
Onions, red or yellow
Fresh ginger
Ground ginger
Ground cumin
Paprika
Salt
Olive oil
Fresh cilantro
THIS IS HOW YOU’LL MAKE IT:
Chop the onions into thin, long slices. Cut the eggplant in half, then slice it thinly. For the fresh tomatoes, chop them into wedges. Wasn’t that easy?
Pour a small amount of oil into a large skillet or pot over medium-low heat. I prefer using a large pot because eggplant takes time to cook down, and when I stir, I can be messy! Cooking in a pot helps keep everything contained.
Add the onions, eggplant, a bit of salt, and ground ginger. Traditionally, bharta, like most Indian dishes, is made by browning the onions first before adding other ingredients. But I cook the onions and eggplant together, which is what makes my dish quick and easy!
After 8–10 minutes, add the chopped tomatoes. Stir in the remaining salt, cumin, paprika, and grated ginger. Seasoning in layers is key! Lower the heat to a simmer, place the lid on but leave it cracked to let steam escape, and cook for an hour. Stir occasionally to prevent burning.
After an hour, check to see if the eggplant has broken down and blended with the tomatoes. If not, cook for another 15–20 minutes or until it reaches a mashed, stew-like consistency. The onions will still hold their shape.
Once all of the vegetables have combined into a thick, hearty stew, taste and adjust the salt and ginger if needed. Stir in a handful of chopped cilantro, and sprinkle more on top before serving.
I usually try to keep it low-carb, but I love this dish served over basmati rice or with toasted naan for a complete Indian meal. If I only have bread on hand, that works too, but it has to be toasted!
Hope you love this made-over Indian dish as much as I do!
SERVING SUGGESTIONS:
Bharta tastes great on its own, spooned over basmati rice, or paired with toasted naan. If you’d like to add protein, ground chicken or turkey mixes in beautifully!
SUBSTITUTIONS, TIPS, AND NOTES:
Some people have sensitivities to vegetable skins, so if needed, peel the eggplant before slicing.
If you’re doubling the recipe, allow extra cooking time to ensure the eggplant fully breaks down.
I prefer red onions, but any variety works. Use what you have on hand!
STORAGE AND LEFTOVERS:
This stays fresh in the fridge for up to a week. If you need to freeze it, I’ve kept it for up to three months, and the flavors deepen when reheated, making it even more delicious!
NUTRITIONAL VALUES:
I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.
For more great Lunch & dinner ideas, check these out!
Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Sweet & Savory Orange Honey Rosemary Chicken Thighs
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake
If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!
Print
Healthy Quick & Easy Indian Eggplant Bharta
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: 4 servings
- Category: Lunch & Dinner, Veggies Galore & Indian Inspired
Description
My Healthy Quick & Easy Indian Eggplant Bharta is a made-over classic that delivers all the traditional flavors in a lighter and simpler version. It’s perfect for any home cook!
Ingredients
(Use organic ingredients when possible)
- 1 Large eggplant
- 2 Large tomatoes
- 1 Large onion
- 1 Tablespoon fresh grated ginger
- ½ Teaspoon ground ginger
- ½ Teaspoon ground cumin
- ¼ Teaspoon paprika
- ¾ Teaspoon salt, divided
- 1 Tablespoon olive oil
- Fresh cilantro
Instructions
- Chop the onions into long, thin slices. Cut the eggplant in half, then slice it thinly. Chop the fresh tomatoes into wedges. Roughly chop the cilantro.
- Heat 1 tablespoon of oil in a large skillet or pot over medium-low heat.
- Add the onions, eggplant, ½ teaspoon salt, and ground ginger.
- Let it cook for 8–10 minutes, then add the tomatoes.
- Stir in another ¼ teaspoon salt, cumin, paprika, and grated ginger. Lower the heat to a simmer, place the lid on but leave it cracked to let steam escape, and cook for an hour, stirring occasionally.
- After an hour, check if the eggplant has broken down and blended with the tomatoes. If not, cook for another 15–20 minutes until it reaches a mashed, stew-like consistency.
- Once the eggplant and tomatoes have combined into a thick, hearty stew, taste and adjust the salt and ginger if needed. Stir in a handful of chopped cilantro, and sprinkle more on top before serving.
- Dig in and enjoy!
