Baingan Bharta (Indian Eggplant)

Name: Baingan Bharta (Indian Eggplant) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 2 large eggplants; 1 tbsp olive oil; 2 tsp cumin seeds; 1 medium onion thinly sliced; 1 fresh jalapeno pepper finely chopped; 1 tbsp minced fresh ginger; 1 tbsp minced garlic; 1 tbsp madras curry powder; 1 tbsp garam masala; 1 10-oz can diced tomatoes with chilies; 1 tbsp Splenda (or sugar); 1 cup plain lowfat (1%) yogurt; bunch fresh cilantro roughly chopped; juice of 1/2 lemon; salt

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 6

Ingredients

2 large eggplants1 tbsp olive oil2 tsp cumin seeds1 medium onion, thinly sliced1 fresh jalapeno pepper, finely chopped1 tbsp minced fresh ginger1 tbsp minced garlic1 tbsp madras curry powder1 tbsp garam masala1 10-oz can diced tomatoes with chilies1 tbsp Splenda (or sugar)1 cup plain lowfat (1%) yogurtbunch fresh cilantro, roughly choppedjuice of 1/2 lemonsalt

Directions

Makes about six 2/3-cup servings.

1. Roast whole eggplants in a 450degree oven for about 20-30mins, until tender. Let it cool a bit, then chop into 1" cubes. Alternatively, quarter the eggplants and steam before chopping.
2. Heat oil in a large saucepan or dutch oven over medium heat. Add cumin seeds, onion, and jalapeno with a pinch of salt. Cook until onion is tender and just starting to take on color, about 5 minutes.
3. Add ginger, garlic, garam masala, curry powder, tomatoes, and Splenda/sugar into the saucepan, and continue cooking until fragrant, about 1-2minutes.
4. Stir in yogurt, eggplant, and season with salt to taste. Increase to high heat and cover. After 10 minutes, remove cover, reduce heat to low, and continue cooking about 5 minutes uncovered. Stir in lemon juice and half of the chopped cilantro. Top with remaining cilantro just before serving.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving