Regional Dishes
Baingan Bharta (Roasted Eggplant)
Prep Time
20 min
Cook Time
70 min
Servings
6
Calories
70
Smoky roasted eggplant mashed with aromatic spices. A North Indian classic!
Ingredients
1 large eggplant
1 medium onion, chopped
1 (1 1/2 inch) piece fresh ginger, coarsely chopped
3 cloves garlic, coarsely chopped
1/4 tablespoon turmeric
1 green or dried red chili, chopped
1 1/2 tablespoons fresh cilantro, chopped
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1 teaspoon lemon juice
1 tablespoon ground coriander
1/4 teaspoon ground cumin
Instructions
1. Preheat oven to 375°F.
2. Cut eggplant in half, add water to pan bottom.
3. Roast 45 minutes until soft. Cool, peel, and chop coarsely.
4. Blend onion, ginger, garlic with 3 tablespoons water to form paste.
5. Heat nonstick pan, add puree and turmeric.
6. Sauté 5 minutes until browning.
7. Add chili and 1 tablespoon cilantro. Sauté 1 minute.
8. Add tomatoes, simmer 10 minutes.
9. Add eggplant, raise heat and simmer 10-15 minutes.
10. Season with salt, lemon juice, coriander, and cumin.
11. Simmer 5 more minutes.
12. Garnish with remaining cilantro. Serve with rice.
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Nutrition Facts
Per Serving (6 servings)| Calories | 70 |
| Protein | 2,00 g |
| Carbohydrates | 16,00 g |
| Fat | 0,00 g |
Category
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