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
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[email protected]This is my go-to recipe for eggplant curry. It's always a crowd-pleaser, and I love that it's so easy to make.
Chengetai Godfrey Gwatidzo
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it several times for my friends and family, and they all love it too.
Denise Anderson
[email protected]This curry was a little bit too oily for my taste. I think I'll try it again with less oil next time.
Washam Fatima
[email protected]I'm not a fan of eggplant, but I decided to try this recipe anyway. I'm so glad I did! The eggplant was cooked perfectly, and the sauce was delicious.
David Goodberlet
[email protected]I'm a vegetarian, so I substituted tofu for the chicken in this recipe. It turned out great!
Somadina Obi
[email protected]This curry was easy to make and very affordable. I was able to find all of the ingredients at my local grocery store.
Md Sobuj Sorkar
[email protected]I made this curry for a dinner party, and it was a huge success. Everyone loved it, and I got so many compliments. Thanks for sharing this recipe!
Sedickah Abduraouf
[email protected]This was the best eggplant curry I've ever had! The flavors were incredible, and the eggplant was cooked to perfection. I highly recommend this recipe.
Gohar Shahg1214
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think I'll try it again with less chili peppers next time.
Agency Mm
[email protected]I'm not sure what I did wrong, but my curry turned out bland and watery. I think I might have added too much water.
Jeff Harper
[email protected]This was a great recipe! The eggplant was so creamy and delicious, and the sauce was flavorful and rich. I will definitely be making this again.
Arno Stemmet
[email protected]This curry was easy to make and packed with flavor. I loved the combination of spices, and the eggplant was cooked perfectly. I would definitely recommend this recipe.
Jayda Mwangi
[email protected]I'm not a huge fan of eggplant, but this curry changed my mind. The eggplant was so tender and flavorful, and the sauce was delicious. I'll definitely be making this again.
Hamzah Asender
[email protected]This eggplant curry was a hit with my family! The flavors were rich and complex, and the eggplant was cooked to perfection. I will definitely be making this again.