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Healthy Baingan Bharta

Author Samah Dada


  • 1 yellow onion, sliced
  • 5 cloves garlic
  • 1 eggplant
  • 2 tbsp grapeseed oil
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tsp salt + more to taste
  • 1 can diced tomatoes
  • 1 tsp tomato paste
  • 1.5 tbsp lemon juice or juice of half lemon
  • 1 cup spinach
  • cilantro to garnish


  1. Heat grapeseed oil in a large pot. 

  2. Once oil is hot, toss in garlic cloves and sliced onions. Sauté until onions are slightly browned and translucent. 

  3. While onions are cooking, dice eggplant. Pieces don’t need to be perfect, as we will be cooking them until soft. 

  4. When onions are translucent, add cayenne pepper, cumin, turmeric, salt, and garam masala. Sauté for a few minutes until spices have cooked. 

  5. Once onions and spices have cooked together, add diced eggplant. Cook eggplant until it is soft — you will have to cover, stir, cook and repeat to get it there. You want it very tender. 

  6. Once eggplant is soft, add can of crushed, diced tomatoes. Continue to stir and cover, for about 10 minutes. 

  7. Now add tomato paste and lemon juice and stir into the masala. 

  8. Add spinach and cook until it wilts

  9. Garnish with cilantro, and serve with rice, bread, or quinoa! Enjoy!