Baingan Bharta Curried Eggplant Aubergine Recipes
BAINGAN BHARTA (EGGPLANT CURRY)
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.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
EGGPLANT CURRY (BAINGAN BHARTA)
A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.
Provided by Iram Khan
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
- Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
- Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
- Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
- Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g
BAINGAN BHARTA (CURRIED EGGPLANT (AUBERGINE))
An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]
Provided by Liwl7755
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
- Remove from heat; cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat.
- Mix in the cumin seeds and onion.
- Cook and stir until onion is tender.
- Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
- Stir in the yogurt.
- Mix in eggplant and jalapenjo, and season with salt.
- Cover and cook 10 minutes on high heat.
- Remove the cover, reduce heat to low, and cook for about 5 more minutes.
- Garnish with 1/4 bunch of chopped cilantro if desired and serve.
Nutrition Facts : Calories 134.3, Fat 7.5, SaturatedFat 1, Cholesterol 0.6, Sodium 612, Carbohydrate 15.3, Fiber 5.9, Sugar 7.8, Protein 4
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