BANGAN KA BHURTA (INDIAN EGGPLANT)
This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good.
Provided by CARTHA
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
- Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
- Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Nutrition Facts : Calories 60.8 calories, Carbohydrate 11.8 g, Fat 1.5 g, Fiber 5.6 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 152 mg, Sugar 5.2 g
WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)
This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.
Provided by ms.susan
Categories Spreads
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Roast the eggplant in a 400°F oven for 45 minutes or until soft.
- While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
- Saute for 5 more minutes.
- Cool and scoop the eggplant from the peel.
- Mash or blend until smooth.
- Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
- Serve warm with toasted pita or naan.
BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO
Make and share this Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 1h18m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
- Roast eggplant until flesh is soft, about 1 hour.
- Cool slightly.
- Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
- Discard skins.
- Heat oil in heavy large skillet over medium-high heat.
- Add onions and sauté until golden brown, for about 6 minutes.
- Add ginger and stir for 1 minute.
- Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
- Add eggplant and stir until slightly thickened (about 5 minutes).
- Remove from heat.
- Stir in cilantro.
- Season with salt and pepper.
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