Recipe: Baingan Bharta

Eating a strictly vegetarian meal might be difficult for many to do.  Like countless other carnivores, it’s almost impossible to fathom a meal without some sort of meat!

The good news is that the mind is a powerful tool and there are tons of ways to create a vegetarian dish that packs tons of flavor!

So, if you’re a fan of Indian cuisine, this recipe is a twist to a traditional dish that you could eat alone, with roti, over greens or your favorite grain.

Post #10

Baingan Bharta

Original # of Servings: 1

Total Time: 50 minutes

Active Time: 10 minutes


  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • chickpeas – 3 ounce
  • garlic – 1 1/2 teaspoon
  • dried thyme – 1/8 teaspoon
  • eggplant – 1/6
  • carrot – 1/3
  • cumin – 1/8 teaspoon
  • sweet potato – 1/2onion – 1/6
  • paprika – 1/8 teaspoon
  • dried cilantro – 1/8 teaspoon
  • jalapeno – 1/6
  • vegetable stock – 1 1/3 tablespoon
  • coconut oil – 1 1/2 teaspoon
  • garam masala – 1/8 teaspoon
  • jarred roasted red peppers – 1 1/3 tablespoon
  • scallions – 1/6 stalk
  • turmeric – 1/6 teaspoon
  • ginger – 1/4 teaspoon
  • canned peeled tomatoes – 4 ounce


  1. In a large bowl, mix together diced eggplant, diced sweet potato, turmeric, thyme, salt, pepper, cumin, paprika, and one third of your coconut oil.
  2. In a large skillet on medium heat with remaining coconut oil, saute seasoned eggplant and sweet potato uncovered until golden brown (10 min).
  3. Add garam masala powder, tomatoes, diced carrots, minced onion, crushed garlic, roasted peppers, and jalapeno and saute for 3-5 minutes.
  4. Add chickpeas, chopped cilantro, scallion, fresh ginger and veggie stock.
  5. Cover and reduce heat to low-medium. Simmer for 20-30 minutes, or until veggies are tender.


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