Bengali Eggplant and Potato Bharta

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky and mashed vegetable side dish combining roasted eggplant and potatoes with mustard oil and fresh herbs for a vibrant Bengali flavor. This Indian-inspired vegetarian recipe, ready in about 55 minutes, pairs small eggplants, medium potatoes, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 Indian cuisine 220 cal/serving

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Ingredients

3 (about 400 g) small eggplants
2 (about 300 g) medium potatoes
3 tbsp mustard oil
1, finely chopped green chili
2 tbsp, chopped fresh coriander leaves
1 tsp salt
1/2 tsp red chili powder
1 tbsp fresh lemon juice

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Instructions

Step 1: Preheat the oven to 425°F (220°C). Prick 3 small eggplants with a fork and place them on a baking sheet alongside 2 medium potatoes wrapped in foil.
Step 2: Roast eggplants and potatoes for 40 minutes until the eggplants are charred and soft and potatoes are tender.
Step 3: Allow to cool, then peel the skin off the eggplants and potatoes; discard eggplant seeds if too bitter.
Step 4: In a bowl, mash the peeled eggplants and potatoes together with 3 tbsp mustard oil, 1 tsp salt, 1/2 tsp red chili powder, 1 finely chopped green chili, and 1 tbsp fresh lemon juice until well combined.
Step 5: Stir in 2 tbsp chopped fresh coriander leaves and adjust seasoning to taste; serve as a side with rice or flatbread.