Baigan Bharta (Roasted Eggplant)
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Posted by:irt
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!
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Ingredients
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)
Directions
- 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.
- 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.
- Add the eggplant, salt, and coriander and cook for 10 minutes, stirring occasionally. Remove from heat to cool.
- Add the yogurt, cilantro, and garam masala and return to heat for 5 minutes.
- and serve. Adding the yogurt to the cooled eggplant mixture prevents curdling.
- Enjoy!
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