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Eggplant Bharta with Keto Coconut Flour Roti

The most satisfying meals are the ones that invite us to slow down, get a little creative, and try something different. That’s exactly how we feel about this Eggplant Bharta with Coconut Flour Roti—a flavorful, smoky Indian-inspired dish that feels like a fun departure from the usual keto fare. It’s comforting, nourishing, and comes together with bold spices and vibrant colors that are sure to awaken your palate.

Bharta, or baingan bharta, is a traditional Indian dish made with roasted and mashed eggplant. We’ve taken that cozy classic and paired it with a keto-friendly coconut flour roti—a low-carb flatbread that’s surprisingly satisfying. It’s the kind of dish that feels a little special, but is still easy enough to make on a weeknight. We love this one for when we’re craving something warm, savory, and a little out of the ordinary—without stepping off our keto path.

Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Servings 2
Calories 320
Description

A cozy, bold Indian-inspired keto meal that combines roasted eggplant sautéed with garlic, tomatoes, and spices, served with soft and pliable coconut flour roti. Comfort food meets clean eating in this fun, flavorful dish.

Ingredients
    For the Eggplant Bharta:
  • 1 medium eggplant (about 1 lb)
  • 2 tbsp avocado oil or ghee
  • 3 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 1 medium tomato, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
    • For the Coconut Flour Roti:
  • 1/3 cup coconut flour
  • 1 tbsp psyllium husk powder
  • 1/4 tsp salt
  • 1/2 cup hot water (add more if needed)
  • 1 tsp avocado oil (for cooking)
Instructions
    Roast and Mash the Eggplant:
  1. Preheat oven to 400°F.
  2. Slice eggplant in half lengthwise, place cut-side down on a baking sheet, and roast for 25 minutes or until soft.
  3. Let cool slightly, then scoop out the flesh and mash with a fork.
    4. Make the Bharta:
  4. In a skillet, heat avocado oil over medium heat.
  5. Add chopped onion and cook until soft, about 3-4 minutes.
  6. Stir in garlic and cook until fragrant.
  7. Add diced tomato, cumin, paprika, turmeric, and salt. Cook until tomatoes are soft and jammy, about 5 minutes.
  8. Add the mashed eggplant and garam masala. Stir well and cook for another 5 minutes to let the flavors meld.
  9. Finish with fresh chopped cilantro.
    10. Make the Coconut Flour Roti:
  10. In a bowl, mix coconut flour, psyllium husk, and salt.
  11. Pour in hot water and stir until a dough forms. Let sit for 2 minutes to thicken.
  12. Divide into 2-3 balls and roll between parchment paper into thin circles.
  13. Cook on a lightly oiled skillet over medium-low heat for 2-3 minutes per side, until golden and flexible.
    14. Assemble & Serve:
  14. Spoon the eggplant bharta into a bowl or plate.
  15. Serve with warm coconut flour roti on the side.
  16. Optional: Add a dollop of plain Greek yogurt or sprinkle with chili flakes for extra flavor.

Nutrition Facts

Servings: 2 ServingCalories:320kcalTotal Fat:24gSaturated Fat: 6gTotal Carbohydrate:13gDietary Fiber: 7gSugars: 4gProtein:8g

Note

Substitutions & Variations:

  • Dairy-Free: This recipe is already dairy-free, but you can add a swirl of coconut yogurt if desired.
  • Spicier: Add a chopped green chili or crushed red pepper to the bharta.
  • No Coconut Flour: Swap for almond flour and use an extra tablespoon of psyllium husk.
  • Add Protein: Serve with a fried egg or top with crumbled paneer or tofu for extra protein.
Read it online: https://ketoeatsrecipes.com/recipe/eggplant-bharta-with-keto-coconut-flour-roti/