The Indian dish Baingan Bharta is one of my favorite. I’ve been experimenting with making this dairy-rich dish vegan, and have had a lot of success!  Here is the recipe:


I like to partially peel the eggplant so a little skin remains in the dish

1 large eggplant, partially peeled and small-diced
2 tablespoon coconut oil
1 yellow onion, diced
5 cloves of garlic, minced
1 red bell pepper, small-diced
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon ground sage
To taste: sea salt, chili flakes, ground pepper
1 can coconut milk
1-2 tablespoons sambal oelek (chili sauce)
1 tablespoon Patak’s hot garlic paste
Enough vegetable stock to achieve desired consistency (varies)
2 handfuls of frozen shelled peas


Heat the oil in a large pot over medium heat. Add the onion and bell pepper, cooking until they begin to soften. Add the eggplant, salt, and ground pepper. Cook until the eggplant absorbs the oil.


Stir in the spices, garlic, paste, sambal oelek, and coconut milk. Cover and let simmer on low-medium for about 20 minutes or until the eggplant is soupy and super-soft.

Use a potato-masher to mash the mixture, adding in vegetable stock if you want it soupier, until desired consistency is reached. Toss in the peas and stir until they defrost.

I served mine with homemade naan and delhi saag

I hope that your family enjoys this as much as mine does!

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