Ingredients
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2 large sweet potatoes sweet potatoes2 large sweet potatoes
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1 large eggplant (baingan) eggplant1 large eggplant (baingan)
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1 medium onion, finely chopped onion1 medium onion, finely chopped
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2 medium tomatoes, finely chopped tomatoes2 medium tomatoes, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1-inch piece ginger, minced ginger1-inch piece ginger, minced
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1 green chili, finely chopped (optional) green chili1 green chili, finely chopped (optional)
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1/2 tsp cumin seeds cumin seeds1/2 tsp cumin seeds
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1/2 tsp turmeric powder turmeric powder1/2 tsp turmeric powder
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1/2 tsp red chili powder red chili powder1/2 tsp red chili powder
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1/2 tsp garam masala garam masala1/2 tsp garam masala
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1/2 tsp coriander powder coriander powder1/2 tsp coriander powder
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1/2 tsp smoked paprika (optional, for extra smokiness) smoked paprika1/2 tsp smoked paprika (optional, for extra smokiness)
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2 tbsp chopped fresh cilantro cilantro2 tbsp chopped fresh cilantro
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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Salt, to taste saltSalt, to taste
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
Roast and mash the eggplant, then sauté with aromatics and spices to create a flavorful bharta. Bake sweet potatoes until soft, then stuff them with the bharta mixture for a fusion Indian-inspired dinner. For extra protein, top with spiced chickpeas or serve with a side of vegan raita. Adjust spices as per your heat preference.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–60 minutes, or until tender. |
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2
Done
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Roast the eggplant directly over a gas flame or under the broiler, turning occasionally, until the skin is charred and the flesh is soft (about 10–15 minutes). Let cool, then peel off the skin and mash the flesh. |
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3
Done
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In a large skillet over medium heat, add cumin seeds and dry toast for 30 seconds until fragrant. |
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4
Done
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Add chopped onion, ginger, garlic, and green chili (if using). Sauté for 2–3 minutes until onions are translucent. |
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5
Done
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Add tomatoes, turmeric, red chili powder, coriander powder, and smoked paprika. Cook for 5–7 minutes, until tomatoes are soft and oil starts to separate. |
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6
Done
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Stir in the mashed eggplant, mixing thoroughly. Cook for another 5–7 minutes, letting the flavors meld. |
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7
Done
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Add garam masala, salt, black pepper, and lemon juice. Mix in chopped cilantro and remove from heat. |
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8
Done
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Slice baked sweet potatoes open and fluff the insides. Spoon generous helpings of baingan bharta mixture into each sweet potato. |
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9
Done
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Garnish with extra cilantro and serve hot. |
