Curried Eggplant

Aloo Baingan is a classic North Indian curry that beautifully combines tender eggplant (baingan) and potatoes (aloo) in a spiced, tomato-based gravy. It's a staple of home-style cooking, typically featuring onions, ginger, garlic, and a blend of aromatic spices like turmeric, cumin, and coriander. This comforting dish is beloved for its rich flavors and satisfying texture.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the potatoes and fiber from the eggplant, with a moderate amount of fat from the cooking oil. It provides essential nutrients like potassium, vitamin C, and antioxidants from the vegetables, with a typical serving containing around 250-350 calories.

Nutrition breakdown

Calories	180 kcal
Protein	4 g
Carbs	22 g
Fat	9 g
Fiber	7 g
Sugar	9 g
Sodium	450 mg
Potassium	400 mg
Vitamin C	15 mg
Vitamin A	120 mcg
Folate	45 mcg
Iron	1.5 mg
Magnesium	35 mg
Manganese	0.4 mg
Vitamin B6	0.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Aloo Baingan is a prime example of the 'dry' vegetable curry (sabzi) tradition in Indian cuisine, often enjoyed with flatbreads like roti or paratha. Nutritionally, the eggplant acts as a natural sponge, absorbing the spices and flavors, while its skin is a good source of nasunin, a potent antioxidant.