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    You are in: Home / Recipes / Warm Indian Eggplant Dip (Baigan Ka Bharta) Recipe
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    Warm Indian Eggplant Dip (Baigan Ka Bharta)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    ms.susan's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 1
      Roast the eggplant in a 400°F oven for 45 minutes or until soft.
    2. 2
      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.
    3. 3
      Saute for 5 more minutes.
    4. 4
      Cool and scoop the eggplant from the peel.
    5. 5
      Mash or blend until smooth.
    6. 6
      Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
    7. 7
      Serve warm with toasted pita or naan.

    Ratings & Reviews:

    • on January 27, 2011


      I made the recipe for my husband, who is Punjabi, but I have never personally tasted it before. I thought it tasted very good! Having said that, he liked it too, but then asked me to add in some pre-mixed masala to accomodate his unusually spicy tastebuds. I would definitely make this again and recommend it for others to try.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Warm Indian Eggplant Dip (Baigan Ka Bharta)

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.0
    Calories from Fat 37
    Total Fat 4.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 55.4 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 9.5 g
    Sugars 9.4 g
    Protein 3.8 g

    The following items or measurements are not included:

    fenugreek leaves

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