Baingan Bharta (Curried Eggplant (Aubergine))

"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!]]"
 
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Ready In:
1hr
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. This is a great way to use eggplant. We had it with homemade naan, Recipe #488221 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.
     
  2. SO GOOD! We doubled the yogurt, however (and it was plain nonfat GREEK yogurt). AMAZING!!
     
  3. 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 :)
     
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Tweaks

  1. This is a great way to use eggplant. We had it with homemade naan, Recipe #488221 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.
     

RECIPE SUBMITTED BY

I am a 20 year-old psych student from San Francisco. I have suffered from anorexia nervosa for over 4 years, so almost all my recipes are low fat, or things I've found and posted in order to get the nutrition info! Also included are several recipes given to me by my nutritionist, which are healthy and balanced and designed to be irresistable. I am a vegetarian, so the recipes I have posted involving meat are things I regularly prepare for my meat-eating family members. Currently I am a sophomore at UC Santa Cruz, studying psychology. I hope to one day become a high school counselor, helping teens with issues I have experienced.
 
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