Baingan Bharta (Curried Eggplant (Aubergine))

Total Time
1hr
Prep 15 mins
Cook 45 mins

An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
  3. Remove from heat; cool, peel, and chop.
  4. Heat oil in a medium saucepan over medium heat.
  5. Mix in the cumin seeds and onion.
  6. Cook and stir until onion is tender.
  7. Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
  8. Stir in the yogurt.
  9. Mix in eggplant and jalapenjo, and season with salt.
  10. Cover and cook 10 minutes on high heat.
  11. Remove the cover, reduce heat to low, and cook for about 5 more minutes.
  12. Garnish with 1/4 bunch of chopped cilantro if desired and serve.
Most Helpful

This is a great way to use eggplant. We had it with homemade naan, Spicy Yogurt-Marinated Chicken Skewers and saag paneer (spinach with cheese), both of which use a good amount of chile, so I omitted the jalapeno. I also used chopped grape tomatoes instead of a whole regular one and full-fat Greek yogurt, as well as minced ginger and garlic instead of pastes. The house was full of appetizing aromas and it was a wonderful combination. My husband wants me to give it three stars, as he's, "... not a giant eggplant fan", but I'm holding fast at four stars.

zeldaz51 October 06, 2012

SO GOOD! We doubled the yogurt, however (and it was plain nonfat GREEK yogurt). AMAZING!!

Entwig September 22, 2011

This is a wonderful dish. I made it for dinner tonight for myself. It got some real good taste, thanks to the curry powder!{I noticed this ingredient listed in the instructions but you forgot to mention it in the list of ingredients}. I used 1 1/2 tsps. of curry powder. The only ingredient that I did not use is yoghurt. Since I didn't have jalapeno pepper on hand{hard to get it here}, I used 1 green bell pepper, chopped as a substitute. I used a little less than 3/4 tsp. of salt. I used chopped ginger and garlic instead of pastes. This was a really fine dish and I will certainly make it again. Thanks for posting the recipe :)

Charishma_Ramchandani March 04, 2005