EGGPLANT CURRY (BAINGAN BHARTA)
A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.
Provided by Iram Khan
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
- Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
- Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
- Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
- Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g
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Rafsan_ Manna
[email protected]I would definitely recommend this recipe to anyone who loves eggplant or Indian food.
Thuli Radebe
[email protected]This dish is a great way to use up leftover eggplant.
ren8gadrader
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The curry was so flavorful that I couldn't get enough of it.
Saleem Chandio
[email protected]Thank you for sharing this recipe! It's now my go-to recipe for eggplant curry.
Sigita Stabulniece
[email protected]The curry was flavorful, but the eggplant was a bit undercooked for my liking.
HASEEB QURESHI
[email protected]This recipe was a bit time-consuming, but it was worth it in the end.
Njongo Mtshalanga
[email protected]The dish was delicious, but I found it to be a bit too spicy for my taste.
Rameen Kamran
[email protected]I tried this recipe last night and it was a hit with my family. They loved the unique flavor of the eggplant and the spiciness of the curry.
Love Ya
[email protected]This recipe was easy to follow and produced amazing results. The eggplant was perfectly cooked and the curry was flavorful and rich.
Hameed Ajnabi
[email protected]This eggplant curry was an absolute delight! I loved the smoky flavor of the roasted eggplant and the creamy texture of the curry.