Baingan Bharta (Indian Eggplant)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 121.0
  • Total Fat: 3.3 g
  • Cholesterol: 2.5 mg
  • Sodium: 331.2 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Baingan Bharta (Indian Eggplant) calories by ingredient
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Introduction

Classic Indian eggplant dish with a kick. I often have this over shredded cabbage (raw or dry-sauteed), roasted vegetables (especially cauliflower), or baby spinach...though it is delicious served with the traditional naan or basmati rice. Classic Indian eggplant dish with a kick. I often have this over shredded cabbage (raw or dry-sauteed), roasted vegetables (especially cauliflower), or baby spinach...though it is delicious served with the traditional naan or basmati rice.
Number of Servings: 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

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.

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