Baingan Bharta
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Calories
101 kcal
-
Course
Main Course
-
Cuisine
Indian
Baingan Bharta
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Spicy and Smokey eggplant dip with onions, tomatoes, chile and earthy spices garnished with fresh cilantro.
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Ingredients
- 1 - 2 medium eggplant(s) around 1½ pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- ½ cup scallions chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic cloves finely chopped
- 1 tablespoon oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost ¾ th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
- Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
- Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
- Serve with naan, roti or fresh homemade parathas.
Notes
- Tips
- Variations
- Meal Prep
- Make Ahead
- Buy medium-sized eggplants, each weighing around ¾th of a pound. If using a smaller Italian variety you can use 3 to 4 eggplants
- Cook the eggplant over a gas stove turning the eggplants 3 to 4 times as all the sides get evenly charred and the eggplant becomes soft
- During summertime, broil the eggplant on the outdoor grill
- I use neutral cooking oil for this recipe, but you can also use mustard oil
- Add a tablespoon of coriander powder, a teaspoon of red chili powder, and half a teaspoon of garam masala for spicier bharta
- Skip fresh curry leaves if you do not have them
- Adjust the green chilies to make the Bharta more or less spicy
- Stir in a cup of green peas in the end if you like
- Broiled eggplant can be stored in the refrigerator for 2 to 3 days
- Fully cooked Bharta can be refrigerated for 3 to 4 days or frozen for longer shelf life
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
702mg
(29%)
Potassium
444mg
(13%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
551IU
(11%)
Vitamin C
57mg
(63%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 702mg | 29% |
| Potassium | 444mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 57mg | 63% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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