This is a traditional Indian dish made to be served over rice or with flatbread. The recipe uses eggplant as a base and adds in a delicious blend of spice and vegetables to make a truly unique blend of flavors. This dish makes for a quick tasty meal.

Oil-Free Baingan Bharta: Creamy Indian Spiced Eggplant [Vegan, Gluten-Free]



  • 2 eggplants
  • 1 1/2 cups White Button mushrooms, chopped
  • 2 tablespoons lime juice
  • A little water, for cooking (around 2 tablespoons)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 hot green chili such as jalapeño, or more to taste, thinly sliced
  • 1 pound fresh, chopped tomatoes
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt, or to taste
  • 1/2 cup chopped cilantro
  • 2 teaspoons garam masala


  1. Prick the eggplants all over a few times with a fork. Place it on a parchment-lined baking sheet and bake it at 400°F for 20-25 minutes or until the skin is blackened and the eggplant collapses.
  2. When the eggplant is cool enough to handle, peel and trim away the hard stem. Chop or mash it in a bowl, with lime juice.
  3. Heat the water in a skillet over medium-high heat with the onion and chopped mushrooms. Cook, stirring the mixture often about 10 minutes.
  4. Add the garlic and chilis and cook the mixture for another minute.
  5. Add the tomato, turmeric and salt. Cook them until the tomato is soft, about 5 minutes.
  6. Stir in the eggplant and continue cooking the mixture, stirring it every 3 to 5 minutes.
  7. Stir in the cilantro and garam masala and turn off the heat. Serve the dish hot with pita or over rice.

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