Baingan Bharta will ruin eggplant for you in any other form

But it's worth it.

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my April batch. The Quinoa Biryani and the Baingan Bharta bowl were neck-to-neck for a few days, but the Baingan Bharta won by a slim margin! I’ll let you in on a secret - my awesome recipe tester also picked that one (and the Feta Paratha) as the winner.

This nourish bowl is one of my signature formulas from The Vegetarian Reset Lab: a classic dish reimagined and layered to dramatically boost the protein and fiber while still delivering a crave-worthy, weeknight-friendly meal. I often build a bowl like this for Indian curries or bean dishes - layer with Greek yogurt or Tofu Ricotta at the bottom for a substantial boost of protein, and then either add whole grains on top or scoop it up with a flatbread, like we’re doing here. A sprinkle of nuts or seeds adds crunch plus another protein boost. I hope you enjoy this dish over the summer!

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Baingan Bharta Nourish Bowl

Serves 2

Ingredients

• 2 servings Baingan Bharta, see recipe below

  • 1 large eggplant[550g]

  • 3-4 cloves garlic, sliced thinly lengthwise

  • 1 Indian green chile(s) (sub jalapeno or thai chile), chopped

  • 3 tsp. olive oil, divided

  • 1 cup finely chopped onion(s)[160g]

  • 2 tsp. grated ginger

  • 2 plum or Roma tomato(es)[200g] , finely chopped

  • 1 tsp. ground cumin

  • ¾ tsp. fine sea salt

  • 3 Tbsp. finely chopped fresh cilantro (coriander)

• 2 servings Coconut Flour Flatbread

• 1 cup whole milk plain greek yogurt[220g] or 2 servings Tofu Ricotta

• ¼ cup roasted unsalted cashews[28g]

Directions

Step 1. Preheat the air fryer to 400°F/200°C or the oven to 450°F/230°C.

Step 2. Cut 6–8 slits in the eggplant with a knife, and stuff them with the garlic cloves and green chile. Brush the eggplant with 1 teaspoon of oil. Air fry for 20 minutes, turning halfway, or bake for 30–40 minutes, turning halfway. The eggplant should be charred and oozing out liquid, with the skin peeling off in spots. Let cool. Peel back the skin, scoop out the flesh, and mash it with a fork. Any extra liquid can be mixed back into the mashed eggplant.

Step 3. Heat the remaining 2 teaspoons of oil in a medium sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Add ginger and cook, stirring, for 30 seconds, then add the tomatoes and cook for 5 minutes or until they break down. Add the mashed eggplant, cumin, and salt, and cook for 5 minutes more. If you prefer a smoother consistency, you can use a hand blender and pulse it a few times through the mixture.

Step 4. Assemble 2 bowls - layer 1/2 cup Greek yogurt or Tofu ricotta at the bottom, top with 1 serving of Baingan Bharta and top with roasted cashews.

Garnish with cilantro and serve with the Coconut Flour Flatbread.

Nutrition per serving (see disclaimer)

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Live Workshop Alert!

Let’s fix your salad rut (in under an hour).

I’m hosting a live lunch & learn workshop on Friday, May 30 at 12pm ET, and you’re invited!

This is a bite-sized cooking lesson to help you level up your salad game before summer hits. Think high-protein, flavor-packed, anything-but-boring salads that fill you up without being heavy. You’ll actually want to eat these on repeat—whether it’s a WFH lunch, a potluck picnic, or something to go with summer grilling.

🎟️ Early birds get 50% off the $37 price!

We’ll hang out for an hour while I cook and show you how to:

• Build a high-protein salad 2 ways - exact recipe(s) TBD

  • Pick a solid main protein

  • Mix n’ match proteins

• 3 ways to add protein to your dressings (yep, really)

  🧄 Cheezy Chimichurri
  🌶️ Red Pepper Mayo
  🥵 Chile Garlic Sauce

Bring your lunch or your coffee and just watch—or cook along.
Can’t make it live? You’ll get the replay and all the recipes.

[Use code: SUMMERSALAD for 50% off - Expires May 21st]

xo,
Vasudha