Eggplant Curry (Baingan Bharta)
This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.
Ingredients
Serves: 4
- 1 large round eggplant (brinjal)
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, peeled and thinly sliced
- 1 garlic clove, crushed
- 1 ,2 cm piece ginger, peeled and finely chopped
- 1 tablespoon curry powder
- 1 tomato, diced
- 125ml (1/2 cup) natural yoghurt
- 1 green chilli, finely chopped
- 1 teaspoon salt
- 1/4 bunch coriander, finely chopped
Directions
Prep:10min ›
Cook:35min ›
Ready in:45min
- Pre heat oven to 190C.
- Place eggplant on a medium baking sheet. Prick all over with a fork and bake in preheated oven for 20 minutes or until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 minutes.
- Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
- Stir in yoghurt. Mix in the eggplant (brinjal) and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
- Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.
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Reviews and ratings
Global ratings:
(492)
Reviews in English (344)
The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out. - 11 Mar 2009 (Review from Allrecipes US | Canada)
great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe. - 21 Jan 2008 (Review from Allrecipes US | Canada)
This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion, thinking otherwise it would be too spicy, but it was not. Thought yogurt might separate when cooked so aggressively, but it did not! I didn't have ginger-garlic paste, just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends! - 02 May 2006 (Review from Allrecipes US | Canada)