Eggplant Curry (Baingan Bharta) recipe
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Ingredients
- 1 medium eggplant 8 cloves garlic, peeled, or more to taste 2 tablespoons vegetable oil, or more as needed 2 medium onions, thinly sliced 1 tomato, chopped ½ teaspoon red chile powder salt to taste 2 tablespoons plain yogurt, room temperature 2 Indian thin green chile peppers, sliced lenghwise 3 mint leaves, or to taste salt to taste
Nutrition Info
- 289.2 caloriescarbohydrate: 38.1 gcholesterol: 0.9 mgfat: 14.8 gfiber: 12.9 gprotein: 7.1 gsaturatedFat: 2.5 gservingSize: -sodium: 184.6 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Curry (Baingan Bharta)
Directions
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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.