Baingan Bharta (Indian Eggplant)
 Recipe){kind=link}
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
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.
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.