Ruth Law's Baigan Bartha
- Number of Servings: 5
Ingredients
* Eggplant, 100 grams (remove) * Olive Oil, 1 tbsp (remove) * *Hot Chili Peppers, 1 pepper (remove) * *Cumin seed, 1 tsp (remove) * Onions, raw, .67 cup, chopped (remove) * Red Ripe Tomatoes, 1 cup, chopped or sliced (remove) * mint, 2 tbsp (remove) * Salt, .5 tsp (remove) * *Coriander seed, 2 tsp (remove) * *Coriander leaf, dried, 1 tbsp (remove) * Yogurt, plain, skim milk, .5 cup (8 fl oz) (remove) * garam masala spice, 1 tsp (remove)
Preheat oven to 450F. Prick the surface of the eggplant 7 - 8 times with a fork. Over a moderate gas flame, char the eggplant, turning it frequently, untal all the skin has blackened and blistered. Linea baking sheet with foil. lace the eggplant on the baking sheet and bake in the middle of th eoven until very soft. Cool slightly. Carefully scrape off most of the charred skin and discard. Coarsely chop the flesh.
Heat oil in a large non-stick skillet over moderate heat. Add the green chilies and cumin seeds. Stir until the cumin seeds darken about 20 - 30 seconds. Add the onion and stir-fry until translucent. Add the tomato, eggplant, coriander and salt to taste. Cook, stirring often until the mixture is a dry, coarse puree, about 10 minutes. Fold in the mint, coriander, yogurt and garam masala. Serve hot as part of an Indian meal or cold with any flatbread. Yield 4 - 6 servings.
Note: The eggplant skin may also be charred in the oven. Place the eggplant on a foil-lined tray in a 500F oven. Roast the eggplant turning occasionally until the skin is charred and blistered all over and the flesh is soft. This should take approximately 20 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user BUMBLEBBB.
Heat oil in a large non-stick skillet over moderate heat. Add the green chilies and cumin seeds. Stir until the cumin seeds darken about 20 - 30 seconds. Add the onion and stir-fry until translucent. Add the tomato, eggplant, coriander and salt to taste. Cook, stirring often until the mixture is a dry, coarse puree, about 10 minutes. Fold in the mint, coriander, yogurt and garam masala. Serve hot as part of an Indian meal or cold with any flatbread. Yield 4 - 6 servings.
Note: The eggplant skin may also be charred in the oven. Place the eggplant on a foil-lined tray in a 500F oven. Roast the eggplant turning occasionally until the skin is charred and blistered all over and the flesh is soft. This should take approximately 20 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user BUMBLEBBB.
Nutritional Info Amount Per Serving
- Calories: 70.6
- Total Fat: 3.2 g
- Cholesterol: 0.5 mg
- Sodium: 305.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g