Best 3 Warm Indian Eggplant Dip Baigan Ka Bharta Recipes

Warm Indian Eggplant Dip Baigan Ka Bharta is a classic Indian dish that is enjoyed by people of all ages. This smoky and flavorful dish is made with roasted eggplants, tomatoes, onions, garlic, ginger, and a variety of spices. It is typically served with warm, fluffy bread or rice, and can be enjoyed as an appetizer, main course, or side dish. With its unique blend of flavors and textures, Baigan Ka Bharta is a must-try for anyone who loves Indian cuisine. In this article, we will explore the best recipe for this delicious dish, providing step-by-step instructions and helpful tips to ensure that you create the perfect Baigan Ka Bharta every time.

Check out the recipes below so you can choose the best recipe for yourself!

BANGAN KA BHURTA (INDIAN EGGPLANT)

Bangan ka Bhurta (Indian Eggplant) image

This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good.

Provided by CARTHA

Categories Side Dish Vegetables Tomatoes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 eggplant
1 teaspoon vegetable oil
1 medium onion, chopped
2 roma (plum) tomatoes, chopped
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
4 sprigs chopped fresh cilantro

Steps:

Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Nutrition Facts : Calories 60.8 calories, Carbohydrate 11.8 g, Fat 1.5 g, Fiber 5.6 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 152 mg, Sugar 5.2 g

WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)

Warm Indian Eggplant Dip (Baigan Ka Bharta) image

This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.

Provided by ms.susan

Categories Spreads

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 eggplants, sliced in half
1/3 teaspoon mustard seeds
2 bay leaves
2 green chilies, minced
1 tablespoon fresh ginger, grated
1 onion, diced
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mango powder (optional)
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon fenugreek leaves
1 dash salt, to taste
1/2 teaspoon lemon juice

Steps:

Roast the eggplant in a 400°F oven for 45 minutes or until soft.
While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
Saute for 5 more minutes.
Cool and scoop the eggplant from the peel.
Mash or blend until smooth.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
Serve warm with toasted pita or naan.

BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO

Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro image

Make and share this Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro recipe from Food.com.

Provided by Ashley U

Categories Vegetable

Time 1h18m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium eggplants, halved lengthwise
1/3 cup vegetable oil
2 large onions, coaresly chopped
3 tablespoons finely chopped peeled ginger
1 lb tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°.
Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
Roast eggplant until flesh is soft, about 1 hour.
Cool slightly.
Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
Discard skins.
Heat oil in heavy large skillet over medium-high heat.
Add onions and sauté until golden brown, for about 6 minutes.
Add ginger and stir for 1 minute.
Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
Add eggplant and stir until slightly thickened (about 5 minutes).
Remove from heat.
Stir in cilantro.
Season with salt and pepper.

Tips:

- Choose medium-sized, tender eggplants for the best texture and flavor. - Roasting the eggplants over an open flame or under a broiler gives them a smoky flavor. - If you don't have a gas stove or broiler, you can roast the eggplants in the oven at 450°F (230°C) for about 30 minutes, or until the skin is charred and the flesh is tender. - Once the eggplants are roasted, let them cool slightly before handling them. The skin will be very hot. - Use a sharp knife to slit the eggplants open and scoop out the flesh. Be careful not to cut into the skin. - Mash the eggplant flesh with a fork or potato masher until it is smooth and creamy. - Add the remaining ingredients to the mashed eggplant and stir to combine. - Serve the baingan ka bharta warm with naan, roti, or rice.

Conclusion:

Baingan ka bharta is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover roasted eggplant. The smoky flavor of the roasted eggplant pairs well with the tangy tomatoes, onions, and spices. This dish is sure to be a hit at your next party or potluck.