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Baigan Bharta (Roasted Eggplant)
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This roasted eggplant dish is easy to prepare and is full of flavor. Serve it as a side dish, an appetizer, or make a meal of it!

Serves: 4

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North Indian Vegetarian-Dairy Side Dish

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1 medium eggplant
2 tbsp. vegetable oil
2 serrano chilies, seeded and diced
1/8 tsp. asafetida
1 tsp. cumin seeds
2 tsp. ground coriander
1 tsp. salt
2 tbsp. chopped cilantro, fresh
2/3 cups nonfat plain yogurt
1 tsp. garam masala (adjust to taste)


  1. Roast the eggplant for 45 minutes at 425F on a baking sheet. Cut in half and scoop out the pulp. The shell may be discarded.
  2. In a large skillet, heat the ghee over medium heat add cumin seeds, serranos, and asafetida. Stir constantly until the cumin seeds take on a darker color.
  3. Add the eggplant, salt, and coriander and cook for 10 minutes, stirring occasionally. Remove from heat to cool.
  4. Add the yogurt, cilantro, and garam masala and return to heat for 5 minutes.
  5. and serve. Adding the yogurt to the cooled eggplant mixture prevents curdling.
  6. Enjoy!

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