Warm Indian Eggplant Dip (Baigan Ka Bharta)

Recipe by ms.susan
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READY IN: 30mins
SERVES: 4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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