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Baingan Bharta
Spicy and Smokey eggplant dip with onions, tomatoes, chile and earthy spices garnished with fresh cilantro.
Servings: 4
Calories: 101kcal
Ingredients
- 1 - 2 medium eggplant(s) around 1½ pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- ½ cup scallions chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic cloves finely chopped
- 1 tablespoon cooking oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost ¾ th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
- Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
- Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
- Serve with naan, roti or fresh homemade parathas.
Video
Notes
Tips
- Buy medium-sized eggplants, each weighing around ¾th of a pound. If using a smaller Italian variety you can use 3 to 4 eggplants
- Cook the eggplant over a gas stove turning the eggplants 3 to 4 times as all the sides get evenly charred and the eggplant becomes soft
- During summertime, broil the eggplant on the outdoor grill
- I use neutral cooking oil for this recipe, but you can also use mustard oil
- Add a tablespoon of coriander powder, a teaspoon of red chili powder, and half a teaspoon of garam masala for spicier bharta
- Skip fresh curry leaves if you do not have them
- Adjust the green chilies to make the Bharta more or less spicy
- Stir in a cup of green peas in the end if you like
- Broiled eggplant can be stored in the refrigerator for 2 to 3 days
- Fully cooked Bharta can be refrigerated for 3 to 4 days or frozen for longer shelf life
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 702mg | Potassium: 444mg | Fiber: 6g | Sugar: 8g | Vitamin A: 551IU | Vitamin C: 57mg | Calcium: 50mg | Iron: 1mg
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