baingan bartha (roasted eggplant)

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 119.2
  • Total Fat: 4.9 g
  • Cholesterol: 2.7 mg
  • Sodium: 880.5 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.7 g

View full nutritional breakdown of baingan bartha (roasted eggplant) calories by ingredient
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Introduction

healthy roasted eggplant. Can be eaten with chapatis or used as a dip or sandwich filling. healthy roasted eggplant. Can be eaten with chapatis or used as a dip or sandwich filling.
Number of Servings: 3

Ingredients

    1 kg. eggplant
    100 grams dahi/yogurt (about 1/2 cup)
    1 tsp. oil
    1 tsp. cumin seeds
    1/2 tsp. mustard seeds
    1 tsp. garam masala
    1/2 tsp. coriander powder
    2 tsp. soypower
    1 tsp. salt
    3 Tbsp. cilantro, chopped

Directions

Take whole eggplant and poke 2-3 holes in it with a knife. Place eggplant on directly on gas flame burner. If you don't have a gas stove then you can broil it in the oven. Turn the eggplant occasionally so that all sides get cooked. The eggplant is done when you stick a knife in it and it is easily pierced. Remove from burner and allow to cool for a few minutes. Then peel off the blackened skin, remove stem and mash or chop up eggplant. In non-stick pot put oil on medium heat. Add mustard seed and let them pop. Then add cumin and roast for a few seconds. Then add eggplant, garam masala, coriander, soypower and salt. mix well and cook for a few minutes till spices get absorbed. Turn off heat and add dahi/ yogurt and cilantro. Mix well. Makes 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user EKAVALI.

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