Baingan Bharta (Eggplant Curry)

SUBMITTED BY: Yakuta PHOTO BY: SunFlower

"This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

READ REVIEWS (78)

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 25, 2003 by CIDERJANE

Very yummy - probably not something most kids will like, as it's spicy and has that yogurt tang. Made it for a party and it was well received.

13 users found this review helpful

Reviewed on Nov. 14, 2006 by lizziej78

Not having much experience with cooking Indian food I was wary of trying this recipe but it turned out GREAT. My husband and I loved it. The only thing I couldn't find was garlic ginger paste, so i made my own in the food processor (just blended together 1 tbs garlic and same amount ginger).

5 users found this review helpful

Reviewed on Jul. 27, 2007 by fiji chefmom

Wow! For all of the eggplant haters in my family that ate this last night and had seconds--kudos to you Yakuta! I simmered this delicious combination for 2 hours and the flavor was fabulous. I added a bit more broth and an additional teaspoon of cumin powder for a punch more of flavor. Great recipe, one that will be added to my recipe file.

4 users found this review helpful

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